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Butternut Squash and Apple Galette

My most favourite thing to do during cold winter days is cook a meal that is hearty and comforting.  This gooey, crispy, and aromatic (well rounded) galette did the trick.   The sweetness of the apples complimented the nutty taste of the butternut squash and, if you’re like me, you think that cheese compliments everything but in this case it really does work well.  If you’re craving that warmth and comforting feeling, you really can’t go wrong with this galette.

Galette Crust
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Ingredients
  1. 2 cups flour (gluten-free or not) plus more for dusting
  2. 2/3 cup butter, at room temperature
  3. 1/4 cup granulated sugar
  4. 1/2 cup confectioner’s (icing) sugar
  5. 1/2 cup ground almonds
  6. 1 egg
  7. A pinch of salt
Instructions
  1. In a large bowl mix together all ingredients using a wooden spoon, or, your hands. Kneed together until the dough sticks together and forms a uniform mixture.
  2. Separate into two halves and wrap each half in it’s own saran wrap. Refrigerate for a minimum of 30 minutes (the longer the better!). On a large floured piece of parchment paper, roll out the dough.
  3. This dough keeps well in the freezer for about a month if you do not wish to use both halves at once.
Notes
  1. I only make this crust using gluten-free flours due to a wheat allergy and if you want to go all-in with the gluten, all-purpose flour will work. I’ve tired and tested a few different options and have found that when making a more savory dish I like to use Cloud 9 all-purpose gluten-free flour (found at Costco) and when making a sweeter dish I like to use Bob’s Red Mill.
Adapted from Mimi Thorisson
Adapted from Mimi Thorisson
Samantha Potter http://samantha-potter.com/

 

Butternut Squash and Brie Galette
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Ingredients
  1. 1 butternut squash
  2. 1 honeycrisp apple
  3. 1 cup grated aged white cheddar
  4. 1 oz Whiskey (optional)
  5. 2 Tbsp olive oil
  6. A pinch of salt (like with the bourbon salted caramels, I used bourbon vanilla flavored sea salt)
  7. Fresh ground pepper to taste
  8. Freshly Chopped Summer Savory Herbs
  9. 1 egg and a dash of milk (for the egg wash)
Instructions
  1. Preheat oven to 400°F.
  2. Peel and slice the butternut squash into desired shape (flatter is easier to work with inside the crust). Place the sliced butternut squash into a medium sized bowl, add whiskey, olive oil, salt and pepper and mix well together. Let stand for 10 minutes (if you want the whiskey flavor to soak in a bit). Place on a baking sheet and bake in the oven for approximately 20 minutes, until it is not quite cooked all the way.
  3. While the butternut squash is cooking, grab your apple and cut into desired shape (again, flatter is easier to work with inside the crust).
  4. Once you crust has been sufficiently chilled, roll it out using a rolling pin into a circular shape on a piece of parchment paper.
  5. Once the butternut squash is done cooking, turn the oven down to 350°F.
  6. Place cooked butternut squash flat on the bottom of the crust in a circular shape. Leave approximately 1.5-2 inches of uncovered crust. Place sliced apples over top of the butternut squash. Sprinkle summer savory and aged white cheddar cheese on top of the apples. Fold edges of crust over the filling.
  7. Whisk the egg and a dash of milk together. Brush egg wash mixture onto exposed crust. Bake for 25-30 minutes until crust is golden brown and the cheese is bubbling a little bit.
  8. Let cool and enjoy this fall treat!
Adapted from Happy Yolks
Adapted from Happy Yolks
Samantha Potter http://samantha-potter.com/

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