This is food transition time…that awkward season when our minds have shifted to Autumn foods, but the weather might not agree with us. This Acorn Squash Apple and Onion Galette recipe is perfect for such times. With the flavours of Fall, it can be paired with a salad for a light, delicious Meatless Monday meal, and the perfect Autumn food transition.
This simple, but extremely elegant galette would make a fabulous addition to any Autumn or Winter dinner, dinner party or holiday meal. It looks like it takes a lot of effort, but it practically makes itself!
Of course, you could use a store-bought pie crust for this galette, but this herb and butter pâte brisée is so light and delicate and flaky it is really perfect for this savory tart. The ingredients are basic, and the method takes just minutes to accomplish. You don’t have to have a “perfect” roll out on your dough, either. This galette is meant to be rustic looking; any imperfections just make it look better, I think.
The filling ingredients are simple, too. I didn’t even peel the acorn squash or apple. I just seeded and cut them in equally thick wedges. Did you know that the peel on acorn squash is edible? It is! When you roast or bake it, it softens just like an apple peel does. I really liked the added color that peel brought to this pie.
The acorn squash, apple and onion are mixed with butter and more herbs and heaped on the rolled dough, which has been spread with a bit of whole-grain mustard. Then, you just fold up the sides and bake it. In the last five minutes of baking, you add some Roquefort (or any other bleu cheese) and finish baking. That’s all there is to it!
Then comes the best part of all! Eating it! Gosh, it’s so good. Try it, you’ll like it!
- FOR THE PASTRY CRUST:
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon dry thyme leaves
- ½ teaspoon dry rosemary leaves, crushed
- 8 tablespoons (1 stick) cold unsalted butter, cut into 8 cubes
- 2-4 tablespoons ice water
- FOR THE FILLING:
- ½ medium acorn squash, seeded, skin on, cut in wedges
- 1 large baking apple, cored, skin on, cut in wedges
- 1 small red onion, peeled, root end trimmed but intact, cut in wedges
- 3 tablespoons unsalted butter, melted
- 1 teaspoon thyme leaves
- 1 teaspoon rosemary leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons whole-grain mustard
- ⅓ cup crumbled Roquefort (or other bleu cheese)
- Preheat the oven to 400° F.
- FOR THE PASTRY CRUST:
- Combine flour, salt and herbs in a food processor; pulse to mix.
- Add butter, a couple of pieces at a time and pulse the food processor until mixture resembles a coarse meal.
- Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.)*
- Remove the dough from the food processor and place in a mound on a clean surface.
- Gently shape into a ball, flatten like a hamburger patty.
- Lightly dust with flour, wrap in plastic wrap and refrigerate for at least 30 minutes, preferably an hour.**Note This re-chills the butter and gives the gluten in the flour time to relax.
- Remove the dough from the refrigerator and allow to sit at room temperature for 5-10 minutes in order to soften just enough to make is easy to roll out.
- Using a rolling-pin, on a lightly floured surface, roll the dough to a 12-inch circle, about ⅛ of an inch thick.
- Place the rolled out dough on a piece of parchment paper on a baking sheet, or on a pizza peel for transfer to a baking stone.
- FOR THE FILLING:
- Place the acorn squash, apple and onion wedges in a bowl.
- Pour the melted butter over the content in the bowl.
- Add the thyme, rosemary, salt and pepper and gently stir (or toss by hand) to combine.
- FOR THE ASSEMBLY:
- Using a brush, or spoon, spread the whole-grain mustard over the rolled out dough.
- Leaving about 2.5 inches of edge around the outside of the pastry, arrange the squash, apple and onion until you have used all of the filling. (You don’t have to be fancy with it.)
- Gently pull up the edges of the dough to encase the sides of the filling, folding and pleating it into place.
- Transfer the baking sheet, or the parchment directly onto a baking stone, into the oven.
- Bake until the crust is browned and the filling ingredients are tender and caramelized, about 50 minutes.
- At that time, scatter the cheese over the filling and bake until the cheese has melted, about 5 minutes more.
- Remove the galette from the oven and cool briefly on a wire rack.
- Cut into wedges and serve.