I love carnival squash. It is dry and sweet and is excellent combined with caramelized onions and sage. This Galette is excellent on its own with a fresh salad or works well with a lamb roast and brussels sprouts.
Old Halifax Farmer’s Market
Cream Cheese Crust
2 C Tipo 00 Flour
¼ Tsp Baking Powder
¾ C Cold Salted Butter
¼ C Cold Cream Cheese
1 Tsp Cider Vinegar
5 Tsp Milk
1 Carnival Squash 1-1.5lb
I Large Red Onion
2 Cloves Garlic
2 Tbsp olive oil
3 Tbsp Butter 1 large onion, halved and thinly sliced in half-moons
1 Tsp Organic Sugar
1 C Grated Mozzarella cheese
1/2 C Grated Parmesan
1 Tbsp Fresh Sage, finely chopped
1/2 Tsp Freshly Ground White Pepper
Sea Salt To Taste
¼ C Pine Nuts Roasted
1 Large Egg Yolk
1 – 2 Tbsp Heavy Cream
In a large bowl sift flour and baking powder.
Cut the cold butter and cream cheese into cubes and mix with fingers fingers until mixture resembles course crumbs.
Mix the cider vinegar and milk.
Gradually add liquid to the flour mixture until the dough begins to hold together.
Shape the dough into a ball.
Wrap dough in plastic wrap and press into a disc using a rolling pin.
Refrigerate for one hour or overnight.
When filling is ready, on a lightly floured surface roll the dough 1/8 in thick into a rough 14 in disc.
Gently fold dough in half and lay out on a 12 in circular pizza pan.
Preheat a Convection Oven to 400°F.
Clean and Peel squash. Chop roughly int into a 1/2-pieces. Toss squash with olive oil , freshly ground white pepper and sea salt. Roast on a parchment lined sheet for 25-30 minutes until squash is caramelized and fork tender. Set aside,
Over a medium low heat, in a deep 12 inch skillet melt butter and olive oil.
Add red onion and sugar. Cook mixture until onions are light brown and have begun
In a large bowl combine squash, caramelized onions, mozzarella, parmesan and sage.
Place mixture in the center of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.
Whisk together the egg yolk and cream.
Egg wash, the perimeter of the dough and fold the edges over until sealed.
In a convection oven bake Galette for 25-30 minutes or until golden brown. Allow Galette to cool for 5- 10 minutes, sprinkle with roasted pine nuts and then serve.