Tuesday, September 24, 2013

Cook This: Butternut Squash, Mushroom and Stilton Galette

As much as I hate saying goodbye to summer and the imminent threat of winter, I do love fall.  One of the things that I love the most about it is the return of comfort food and a renewed spirit to spend time in the kitchen.

This past weekend, I thought I would finally try my hand at making a galette, after pinning numerous recipes for them on Pinterest (and finding myself daydreaming about eating them).

Butternut Squash, Mushroom and Stilton Galette

  • 1 block of Jus-Rol shortcrust pastry (if you're feeling eager, by all means make your own)
  • Neck of one large butternut squash (or as much as you need to cover the pastry once rolled), cut into in half-circle slices
  • One shallot
  • Handful of mushrooms
  • Stilton (or any other blue cheese)
  • 1/3 cup of ricotta cheese (or as much as you need to spread a thin layer on the pastry bottom)
  • Handful of sliced/flaked almonds (walnuts or pinenuts would work, as well)
  • 2 spoonfuls of butter
  • Mixed herbs (fresh, if possible), like thyme, sage, rosemary, parsley
  • Salt and pepper
  • Flour for dusting/rolling out the pastry

1. Preheat the oven to 180C or 350F.

2. Roll out the pastry on a floured surface (I had no flour so had to roll it onto a bare counter and it worked fine) into a large circle about 1/4 inch thick

3. Move pastry circle to a baking tray covered with parchment/baking paper (again, I didn't have any in the house and used foil - also fine but more risk of sticking to the bottom once cooked)

4. Cut the neck off the squash and set the rest aside for other uses (like soup or risotto), peel it and cut into thin, half-circle slices.

5. Dice the shallot.

6. Add shallot and squash into a bowl and add herbs, salt and pepper to taste.

7. In a sauce pan large enough for the squash and shallots, melt two big spoonfuls of butter and a glug of olive oil, then add squash and shallots.  Cook on a low-to-medium heat until the squash is nearly tender.

8. Slice mushrooms and add to the pan.  Cook until the squash is tender and the mushrooms are cooked to the point where a large majority of the water has come out.

9. Spread the 1/3 cup of ricotta onto the pastry, leaving an inch to an inch-and-a-half ring around the outside that is bare (like putting sauce on a pizza).  You can mix an egg into the ricotta first, but I see this as optional.

10. Lay the squash, mushrooms and shallots out onto the ricotta. I think you can be as organised about this as you want to.  Slop it all on there or lay it out into neat, layered slices (this may say a little about your personality).

11. Bake for 25-30 minutes until pastry is golden brown.

12. Cool for around 5 minutes, then cut and serve.


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