Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Fall Galette

Submitted by Shanda K.

Serves 12

2 tablespoons unsalted butter
1 tablespoon honey
1 squash (1 1/4 pounds), cut into 1/2-inch-thick rounds and seeded
2 granny smith apples, thinly sliced
Coarse salt and freshly ground pepper
3 tablespoons olive oil
1 onion, thinly sliced (2 cups)
1 large disk of basic pie dough
All-purpose flour, for surface
1 pound fresh ricotta cheese
5 oz. goat cheese
3 oz. gorgonzola
2 large eggs plus 1 large egg, lightly beaten, for egg wash
10 fresh sage leaves

Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet, and brush both cut sides with butter-honey mixture. Season with salt and pepper on both sides. Roast until squash rounds are browned on bottoms, about 15 minutes. Remove from oven. Reduce heat to 375 degrees.

Meanwhile, heat oil in a large sauté pan over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 20 minutes.

Turn out pate brisee onto a lightly floured surface. Roll dough into a 16-inch round, about 1/4 inch thick. Refrigerate for 15 minutes.

Stir together ricotta, goat cheese and 2 eggs in a medium bowl. Season with salt and pepper.

Spread ricotta mixture over dough, leaving a 1-inch border. Top with onions, fresh apple and squash rounds. Sprinkle with sage leaves, and season with pepper. Fold dough over edge of filling to form a crust. Brush crust with egg wash.
Bake until golden brown, 50 to 60 minutes. Serve warm.


One Response to “Fall Galette”

  1. […] Fall Galette […]

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