Acorn Squash and Camembert Galette
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.
- 1 small acorn squash
- Kosher salt to taste,
- 1 tsp Urfa pepper optional
- ½ tsp ground black pepper
- Pastry for one 9-inch pie crust
- ½ cup sliced camembert I used Marin French Cheese brand
- 1 small head radicchio cored, thinly shaved
- 1 teaspoon Dijon mustard
- 2 cloves garlic grated
- ¼ cup white balsamic vinegar if unavailable, use white wine or champagne vinegar
- ⅓ cup neutral oil
- 1 teaspoon fish sauce
- ¼ teaspoon white sugar
- 1 tablespoon mint thinly sliced
- ►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
- squash into rough pieces and smash with spoon. Stir in salt, Urfa pepper and black pepper. Set aside.
- ► 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
- to 30 minutes. Remove from oven and cool.
- ►TOPPING: In medium bowl, toss all ingredients and let marinate 5 minutes. Serve on top of galette or alongside.