Roasted Butternut Squash and Chipotle Honey Goat Cheese Galette 

Roasted Butternut Squash and Chipotle Honey Goat Cheese Galette 

Bianca Trejo

Bianca Trejo

November 17th, 2017

Roasted Butternut Squash and Chipotle Honey Goat Cheese Galette

Yield: 10-12 servings
Total time: 1 hr 30 minutes
Active-prep time: 50 minutes
Baking time: 40 minutes

Ingredients
For pate brisee
1 2/3 cup AP Flour
¾ cup unsalted butter, chilled and cut into 1 inch cubes
¾ tsp salt
1 tsp fresh sage, chopped
½ cup ice water

For Butternut squash
1 each Butternut squash (usually weigh around 2.5 to 3 pounds)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper- freshly ground
2 tbsp fresh sage, chiffonade

For Goat Cheese filling
11 oz Fresh Chevre- plain goat cheese log- softened
1 tsp garlic, minced
½ tsp chipotle powder
1 tbsp honey
½ tsp salt
2 tbsp heavy cream

Egg wash
1 each egg
1 tbsp heavy cream

Directions
Preheat oven to 425 F. Begin by making the pie dough. Using a pastry cutter cut chilled butter into flour, salt & sage until mixture resembles pea sized clumps. Add ice water and toss mixture together, knead until it stays together when pressed, but do not overwork the dough. Shape into a 7” disk, cover in plastic wrap and chill for at least 30 minutes.

While the dough is chilling, wash, peel and halve the butternut squash with a sharp knife. Clean and remove seeds from core.

Cut squash into 1/8 inch slices. In a stainless steel bowl, toss squash in olive oil, salt, pepper and sage. Arrange in a single layer between two parchment lined large sheet pans. Bake for 25-30 minutes until tender. Let cool once removed from oven.

Using a small stand mixer with paddle attachment, beat together goat cheese, garlic, honey, chipotle powder, salt & heavy cream until all ingredients are evenly incorporated. Set mixture aside.

In a small bowl prepare egg wash by whisking together 1 egg, and 1 tbsp of heavy cream. Set aside.

Take pie dough out of refrigerator. With a rolling pin, roll dough on a lightly floured surface to a 14” round. Transfer dough onto parchment lined large sheet pan.

Spoon the goat cheese mixture onto center of the pie dough. Using a small offset spatula to spread the goat cheese mixture into an even 9” round.

If squash is still warm, pop in the freezer for a few minutes to cool down, this will make it easier to handle. Begin arranging the butternut squash pieces inside the perimeter of the goat cheese circle, with each piece slightly overlapping each other to resemble flower petals. Go all around the perimeter and repeat until reaching the center of the circle and all squash has been used. This is one way to arrange it, but feel free to create a pattern of your desire!

Gently fold the edges of the dough over the outer layer of squash, overlapping the dough as necessary. Lightly press down to make sure a seal has been created all around.

Brush the pie dough with egg wash and bake for 35-40 minutes.

Once pie dough is golden brown take out of the oven, let it rest for 10 minutes before cutting. Cut into 10 even slices.

Serve and enjoy!

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Ingredients

  • 1 2/3 cup all purpose flour
  • ¾ cup unsalted butter, chilled and cut into 1 inch cubes
  • 3 1/4 tsp salt
  • 1 tsp black pepper- freshly ground
  • 1 tsp fresh sage, chopped
  • 2 tbsp fresh sage, chiffonade
  • 1 each Butternut squash (usually weigh around 2.5 to 3 pounds)
  • 2 tbsp olive oil
  • 11 oz Fresh Chevre - plain goat cheese log- softened
  • 1 tsp garlic, minced
  • ½ tsp chipotle powder
  • 1 tbsp honey
  • 3 tbsp heavy cream
  • 1 each egg
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