Pumpkin and Blue Cheese Galette

by Laura on November 2, 2012

in Bread, Featured Recipe, Recipes, Seasonal

Serves 6-8

  • 1 butternut pumpkin (approx. 2 lbs)
  • olive oil
  • salt and freshly ground black pepper
  • 1 small head of garlic, broken up but not peeled
  • 1 small onion, finely chopped
  • 10 fresh sage leaves, chopped (1 ½ tsp dried)
  • ½ cup freshly grated parmesan cheese
  • 2/3 cup crumbled blue cheese
  • 1 large egg, beaten

Yeast dough

  • 1/3 cup lukewarm water
  • 1 tsp active dried yeast
  • ½ tsp sugar
  • 1 ½ cups flour
  • ½ tsp salt
  • 1 large egg beaten’
  •  3 tbsp. unsalted butter, softened

 

Preheat oven to 375 degrees F. Cut the pumpkin in half and scrape out the seeds and fibers. Lightly brush each side of the pumpkin with olive oil, then season with salt and pepper. Place the garlic cloves in the cavities and turn the pumpkin halves cut-side down on a baking sheet.

In a bowl, stir together the water, yeast and sugar. Let stand in a warm place until bubbly – about 10 minutes.

In another bowl, toss the flower with the salt and make a well. Add the egg, butter and yeast mixture. Using a wooden spoon, blend the flour into the liquid ingredients to form a soft dough. Turn out onto a floured board and knead until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in bulk (about 45 minutes). Punch down the dough and allow to rest briefly before rolling out.

Scoop out the pumpkin into a large bowl and mash with a fork until fairly smooth. Squeeze the garlic out of its skin and mash. In a small skillet, warm 2 teaspoons of olive oil over low heat. Add the onion and sage and cook until the onion is soft and beginning to brown. Add the pumpkin mixture along with the garlic and Parmesan. Mix well, season and stir in half the blue cheese.

Preheat the oven to 400 degrees F. On a lightly flour d baking tray, roll out the dough into a 14” round. Spread the vegetable mixture onto the dough, leaving a 2” border. Sprinkle the remaining blue cheese on top. Fold over the edges of the dough and brush with beaten egg.

Bake the galette until the crust is nicely browned – about 25 minutes.

Source: Everyday Epicurean, Catherine Bell, Ten Speed Press.

 

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