Autumnal Baking

 

     1We are bombarded with a few particular fruits and vegetables very time this year, apples and squash are always at the top of the list. It isn’t something I normally do, but I enjoy exploring different flavor combinations and this was mostly uncharted waters for me. I’ve had Butternut squash soup garnished with apples before, so I knew it was a good pairing, but throw in onions and a ton of blue cheese and I’m sold! The best part about it all? It’s finished off with seeded mustard and a touch of honey. Sure, the apples were sweet enough, but I didn’t want to lose that sweetness amidst the onion. What transpired in my oven was nothing short of magical and I hope you get caught up in it, too, because this thing is DELICIOUS.


Dough:

  • 1 1/4 cup all-purpose flour
  • 1 stick of butter (8 oz.) cold unsalted butter (diced, grated, however) 
  • pinch of salt 
  • 2 large eggs, 1 slightly beaten, 1 well beaten 

Filling:

  • 1 small to medium-sized butternut squash, halved and seeded with the skin on
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons chopped fresh rosemary 
  • 2 tablespoons whole-grain mustard
  • 2 teaspoons chopped fresh thyme 
  • 1 tbsp honey
  • 1/3 cup of crumbled blue cheese                                              
  • fresh cracked black pepper and sea salt to taste
  • 1 large baking apple, I used a Honeycrisp
  • 1 small yellow onion, peeled and trimmed

Directions:

     For the dough, there are a few ways to do this. I choose to use my hands to incorporate ingredients, but you can just as easily use a food processor to do the work. The choice is yours. Combine the flour and salt in a large bowl, making sure to stir well. Add your cold butter (I choose to grate mine for easier mixing) and mix together until it begins to resemble cornmeal and crumbles apart easily. Once your ‘dough” has reached this consistency, add your slightly beaten egg. If the dough is too dry after this step, you can add one tablespoon of ice-cold water at a time until it’s to your liking. I only added about half of that this time, as the egg does a well enough job on its own. Once everything is blended well and your dough is in tact, roll it into a ball and create a thick flat disk. Wrap in plastic wrap and place in the fridge for at least an hour before use.


 

     For the filling, core and halve the apple. As you slice it, you’ll want to cut roughly 8 slices per half of the apple. I contemplated using my mandolin to do this, but decided against it. When cutting your onion and butternut squash, make sure the slices resemble the apple in thickness, to encourage uniform cooking all around. In a medium-sized bowl, toss your fruit and veggies in the melted butter, rosemary and thyme and stir until everything is evenly coated. Add salt and pepper to taste and mix again.


 

     Once your dough has set, roll it out on a lightly floured surface until it’s roughly 1/8 in thick and transfer it to a baking sheet. Brush the dough with the mustard and drizzle with honey, making sure to leave a 2 inch border. Begin alternating the apple, squash and onion around the tart. The key here is to use every last bit, which you’ll want to do anyways, trust me. Tuck those pieces where you can (it may look like a lot but it cooks down) and drizzle the last of the herb butter from the bowl over top  of the galette (waste not, want not). Fold and pleat the dough over the edge of the filling, brush the top of the dough with your well beaten egg and place in the oven until nice and brown, roughly 55 minutes. Make sure you keep an eye out, onions burn easily when you’re not paying attention. Toss a ton of that delicious blue cheese on top and throw it back in the oven until it’s melted, five minutes or so. Cool this bad boy on a wire rack and slice to serve. Done and done!!

1
Pairs beautifull with Hess Select Chardonnay.

(Recipe, with a few adjustments by me, from Matt Bites.)


 

     I have eaten this beauty for days. I think there’s one small slice left in my fridge. This turned out better than I could’ve hoped for and it makes me pine for butternut squash soup. I think that will be showing up in the blog shortly. That just screams fall and the apples and butternut squash are obviously a classic pairing. I’ll be posting a few of my Thanksgiving favorites, so keep an eye out for that post next week. This would be an easy addition to any Thanksgiving meal.

     Thank you all for taking the time to check out my page. Feel free to shoot me an email if there’s something you’d like to share or see me bake! I appreciate the encouragement and support you all have smothered me in, but most importantly, I’m thrilled you like what I do. There are some big changes coming up in the next few months that I’m really excited about. As I have the info, I’ll keep you all posted.

From my heart, to your table.  

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