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Acorn Squash and Camembert Galette


Acorn Squash and Camembert Galette
Serves 2
Acorn squash provides the backbone for juicy, bitter radicchio with white balsamic vinegar and earthy, creamy camembert. The cheese adds an important layer of complexity with its slight funkiness, which contrasts with the effervescent top note of mint.
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Ingredients
  1. FILLING
  2. 1 small acorn squash
  3. Kosher salt, to taste,
  4. 1 tsp Urfa pepper (optional)
  5. ½ tsp ground black pepper
  6. GALETTE
  7. Pastry for one 9-inch pie crust
  8. ½ cup sliced camembert (I used Marin French Cheese brand)
  9. TOPPING
  10. 1 small head radicchio, cored, thinly shaved
  11. 1 teaspoon Dijon mustard
  12. 2 cloves garlic, grated
  13. ¼ cup white balsamic vinegar (if unavailable, use white wine or champagne vinegar)
  14. ⅓ cup neutral oil
  15. 1 teaspoon fish sauce
  16. ¼ teaspoon white sugar
  17. 1 tablespoon mint, thinly sliced
Instructions
  1. ►FILLING: Preheat oven to 375°F. Prick acorn squash all over with fork. Place on parchment-lined quarter sheet tray and roast until cooked through and easily pierced with a knife, about 30 minutes. Cool, then halve and scoop out seeds and peel away outer skin. Chop
  2. squash into rough pieces and smash with spoon. Stir in salt, Urfa pepper and black pepper. Set aside.
  3. ► GALETTE: Raise oven temperature to 400°F. Carefully roll out pie crust, and place squash in center. Smooth out mixture in flat layer, then top with camembert slices, leaving roughly ½-inch room at edges. Fold the edges of the pastry into the middle 6 to 8 times, leaving the filling exposed in the center. Bake galette on the middle rack of the oven until crust is golden brown, 25
  4. to 30 minutes. Remove from oven and cool.
  5. ►TOPPING: In medium bowl, toss all ingredients and let marinate 5 minutes. Serve on top of galette or alongside.
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