Submitted by editor
You'll need to do a bit of legwork to make this dish 100% local, but we guarantee the results will be worth it. You can substitute butter for the olive oil, and a bit of searching may yield local vinegar and flour. As for the cheeses, if you can't source Parmesan and Fontina locally, find a good local firm cheese (such as Asiago) for the Parmesan and a moderate-tasting medium-soft cheese (such as Raclette) for the Fontina.
Courtesy of Georges Laurier, Cook Like a Chef (Food Network Canada)
6
For the galette dough:
1 large egg yolk
1 tsp of white vinegar (5ml)
1/3 cup of ice water, approximate (75ml)
2 1/2 cups of flour (625ml)
1 tsp of salt (5ml)
1 cup of chilled butter, cut into 12 pieces (250ml)
For the galette:
4 lb. of butternut squash (2 kg)
3 tbsp of oil (45ml)
1 head of garlic, cloves separated, not peeled
1 finely diced onion
2 tbsp of chopped fresh thyme, or 1 tablespoon dried (15ml or 30ml)
1 cup freshly grated Parmesan cheese (250ml)
3 oz grated Fontina cheese (85grams)
1 beaten large egg
Galette dough (see recipe above)
Galette Dough:
1. Start with the dough. Combine egg yolk and white vinegar in a measuring cup. As you whisk, add the ice water, making about ½ cup of liquid.
2. Combine flour and salt in blender. Progressively add chilled butter, switching power on blender off and off until you a coarse meal forms.
3. Add the egg and vinegar liquid in a slow stream while you pulse the blender to make the dough moist but not wet enough to form a ball. Remove the dough and separate it into 6 pieces. Roll each dough piece into a disk. Wrap them in plastic and refrigerate for 30 minutes – until ready to use.
Winter Squash Galette:
1. Preheat oven to 375°F (185°C)
2. Cut each squash in half lengthwise and seed. Lather the squash with 1 tablespoon of olive oil, then place on baking tray. Insert some garlic cloves in the cavities of the squash, making sure garlic still has skin on. Flip the squash so that they are cut side down and on the tray and bake for 40 minutes – until the flesh is tender and golden brown.
3. Spoon the flesh from the squash into a mixing bowl. Peel the skin from the from the garlic cloves and add the garlic to the bowl. Mash them together until they are smooth with a slight texture still perceivable.
4. Heat 2 tablespoons of olive oil to a skillet. Add onion and sauté for 8-10 minutes. Add the thyme and stir for 2 minutes. Add the sauté to squash mixture in bowl. Fold in the Parmesan and Fortina cheeses. Mix well and add salt & pepper.
5. Prepare 2 large baking sheets by lining with parchment paper. Roll out dough rounds on a floured surface to approximately 7 inches in diameter. Scoop generous amounts of filling onto each disc remembering to leave a 2-inch border, carefully fold edge of the dough rounds over the filling.
6. Brush the edges with the beaten egg and bake for approximately 40-45 minutes, or until the crust is golden. Serve hot.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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