Food Network UK

Acorn squash galette

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  • Acorn squash galette
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Ingredients

  • For the dough:

  • 210g plain flour
  • 120g chilled Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , cut into small pieces
  • 45-75ml chilled carbonated water (recommended: San Pelligrino)

  • For the filling:

  • 1 acorn squash, peeled, seeded, halved
  • 45g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 3 tbsps olive oil
  • 60ml water
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 175ml double cream
  • 150g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Gruyere or crumbled Maytag Bleu cheese
  • 1 large onion, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1 tbsp sugar
  • Olive oil, for drizzling
  • Salt, for sprinkling
  • Mixed greens, for serving

Use imperial measurements

Method

How to make Acorn squash galette

Dough:
1) In a medium bowl, mix together the flour and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter with your fingers until the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter is just mixed in throughout the flour.

2) Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers. Use just enough water so that the dough just comes together. Gather the dough into a ball and wrap in parchment paper. Set it aside in the refrigerator or until ready to use.

Filling:
1) Cut the acorn squash into thin Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . In a medium skillet over medium heat, add 30g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and 2 tablespoons of olive oil. Add the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced squash and 60ml water, cook until the squash is soft and cooked through, about 10 minutes. Sprinkle with the salt and pepper. Add the double cream to the pan halfway through, about 5 minutes into the process.

2) Remove the squash from the pan and set aside in a bowl to cool. Once the squash has cooled, toss together with the cheese.

3) Melt 15g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and 1 tablespoon of olive oil in the pan. Add the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced onion and sugar and cook over low heat about 30 minutes, until the onion has browned and caramelised. After the onion has cooked, divide the mixture into six equal portions and let cool.

4) Preheat the oven to 190C/Gas 5.

5) Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes. Cut the dough into six equal portions. Take each portion and roll it out into a small circle, about 7 1/2cm in diameter. The dough does not have to be rolled out perfectly evenly - a galette is a rustic, free-form tart.

6) In the centre of each galette, place a portion of the cooled caramelised onion and squash mixture. Create an edge to the galette by folding the edges of the pastry up towards the centre and pressing down gently. Don't cover the filling with the pastry.

7) Place the pastries onto a baking sheet lined with parchment paper. Bake for 25 minutes until the crust is lightly browned. Drizzle a little extra-virgin olive oil and salt over each galette.

Serve slightly warm with mixed greens.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.