MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash & Goat Cheese Galette
Categories: Pastry, Squash, Cheese, Herbs
Yield: 5 servings

Pastry for a 9" pie
4 oz Fresh goat cheese; softened,
- room temp
1 tb Fine chopped fresh chives
2 ts Fine chopped fresh thyme
- leaves
Salt & pepper
2 c (heaping) (275 g) peeled,
- very thin sliced butternut
- squash
1 c (80 g) thin sliced red
- onion
1 tb Olive oil; more for
- drizzling
1 ts Smoked paprika
1 lg Egg; beaten, for egg wash

Set oven @ 375ºF/190ºC and line a baking sheet with
parchment paper.

MAKE THE HERBED GOAT CHEESE: In a small bowl, combine
the goat cheese, chives, 1 teaspoon thyme leaves and a
sprinkle of salt and pepper. Stir to blend well.

In another large bowl, combine the butternut squash,
onion, olive oil, paprika, remaining 1 teaspoon thyme
and a sprinkle of salt and pepper; toss to coat.

On a lightly floured surface, roll the dough into a 12"
round just under 1/4" thick and place it on the baking
sheet. Dollop the goat-cheese mixture over the top and
gently spread into a circle, leaving a 2-inch border
around the edges.

Arrange the butternut squash and onion in an even layer,
as thin as possible on top of the goat cheese. Fold the
crust up and over the squash and press gently to seal.
Brush the crust with egg then sprinkle with salt and
pepper. If the crust is very soft, refrigerate the
entire galette for a few minutes until firm.

Bake the galette until the crust is golden and the
squash is cooked through and charring on the edges, 35
to 45 minutes. If the crust is getting too golden before
the squash is cooked, tent the galette with foil. Let
the galette rest on the baking sheet for about 5 minutes
before moving. Drizzle the filling with olive oil, if
desired.

Serve the galette warm or room temperature.

By: Yossy Arefi

Yield: 1 (9") galette (4 - 6 servings)

RECIPE FROM: https://cooking.nytimes.com

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