Here is the last of the four galettes I have been working on, you can switch out the squash for potatoes, or eggplant or even a combo of root veggies. I am on to retesting a few new cookie recipes i have been working on - Enjoy
For the pastry: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 8 tablespoons Earth Balance, cut into small cubes 1/4 cup sheep sour cream 2 teaspoons fresh lemon juice 1/4 cup ice water
Filling: 2 cups of diced butternut squash
2 shallots, sliced
1/3 cup dried cranberries
1/3 cup chopped walnuts 1 tablespoon olive oil 1 medium garlic clove, minced 1/2 cup goat cheese 1/2 cup grated sheep Romano cheese 1/4 cup shredded sheep Montego
Handful of fresh thyme, chopped and stems removed, divided
Red pepper flakes to taste
Salt and Pepper to taste
Glaze: ¼ cup of almond milk, unsweetened
Place the flour and salt into a food processor followed by the Earth Balance, pulse into the mixture forms a course mixture.
Whisk together sour cream, lemon juice and water. Add to food processor and pulse until a ball forms. Turn out onto a floured surface and form into disc, wrap in plastic wrap and chill for at least 2 hours.
Preheat the oven to 400 degrees
Place butternut squash in a bowl with the shallots, garlic and olive oil, toss to coat then place on a parchment lined baking sheet and place in the oven for 15 minutes. You want to remove excess water and lightly toast the ingredients. Remove, replace in the bowl they were tossed in, add walnuts, season and toss.
In a small bowl toss together the cheese, and half the thyme, cranberries and red pepper flakes.
Remove dough from fridge onto a floured work surface and roll out to about a 12 to 14-inch circle. Transfer to a parchment lined baking sheet. Spread the cheese mixture into the center to within a few inches of the edge. Next layer on the butternut squash mixture, fold edges of the dough over, bush with almond milk and bake for 30 to 40 minutes or until golden brown. Let stand for 5 minutes and garnish with the remaining thyme – Enjoy