Tuesday, October 26, 2010
Autumn to winter, winter into spring. Spring, into summer, summer into fall, So rolls the changing year, and so we seem to change menus with the season. It's pretty safe to say that Fall is officially in full swing. Up here in the northeast, the leaves have changed from green to gold, rusts and striking crimson and the crisp Autumn air has brought about the first chills of the season.
What sets Autumn's menu aside from Summer fare?-- Root crops! Most of the garden has been put to bed, the herbs are all harvested and dried for teas along with winter meals--the root crop ready for harvesting. In my basket this week I pulled beets, carrots, leeks, purple top turnips, ruby swiss chard, delicata squash, and some butternut squash from the gardens, so I decided to go with this colorful season, roasting them all up to go into a savory galette. Earlier this summer I made my first galette using fresh fruits of the season,that was just fabulous, but I've anxiously been waiting for cooler weather to try a savory version. Saturday, I picked up some goat cheese at farmers market and a couple of kambocha squash. I just love roasted vegetables and root crops--but also love their look.. beautiful and so Fall like.
Piled all over my counter, they just draw me into the kitchen thinking of delicious recipes they'll all be used in. Besides-- a combo of root vegetables slow roasting in the oven for an hour lends warmth, and great smells to my kitchen as well as go into a very satisfying dish. Perfect, for the chilly day that it was.
Combined with some carmelized onions, herbs and seasonings and fresh goat cheese. The outcome? Well it was both, very colorful and so tasty! I can't wait now to try another. :) You can't go wrong, no matter what assortment of veggies you might decide to use. Enjoy!
Savory Harvest Galette
2 1/2 cups All Purpose Flour
1 cup chilled and cubed butter
1 tsp sugar
1 tsp salt
1/4 cup cold water
2 TBLS milk - to wash top of dough before baking
In a food processor, combine the flour, salt and 1 tsp sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. Use pulses to get everything to mix together correctly,and does a better job of breaking up the butter rather than letting the machine just run.
Slowly add the ice water a tablespoon at a time while pulsing the dough until it is evenly distributed and it begins to look like play-dough. If you need to add a bit more water--add it only a teaspoon at a time. You don't want your dough to be too wet-- but it should hold together nicely.
Remove the dough from the food processor and knead for a few minutes until it begins to smooth out. Don't overwork the dough, you just want it to come together and smooth out a little bit, it should really only take a couple of minutes. Cover in plastic wrap and refrigerate for about 30 minutes.
The roasting veggies:
6 medium beets, rinsed, unpeeled & quartered
4 purple top turnips, quartered
4 new red potatoes, quartered
6 carrots, cut into 1 inch pieces
1 delicata squash - unpeeled,quartered and cubed
1/2 butternut squash- peeled & cube
1/2 medium size kabocha squash, peeled & seeded
1 tsp fresh summer savory
1 TBLS fresh thyme
1 TBLS fresh oregano
1/4 cup olive oil
sea salt & ground pepper
In a large bowl toss all the vegetables with fresh herbs in olive oil. Be sure to coat them all well and turn out onto a large parchment paper lined baking sheet. Roast in a preheated 400 degree oven for an hour, until the veggies have just become tender. Remove from the oven, set aside to cool.
Carmelizing the Onions
3 medium sized yellow onions, peeled & thinly sliced
2 TBLS olive oil
2 TBLS unsalted butter
titch of sugar
In a large skillet stir oil and sliced onions together over a medium heat. Cover and cook slowly until very soft, about 20-30 minutes, stirring occasionally. Uncover, and add the butter and continue to cook until the onions are golden brown. I like to add a pinch of sugar at this point. Remove from heat and reserve.
Add to the roasted vegetables and toss well:
**1/2 lb fresh chard leaves,chopped; stems removed (save for another day)
** 2 apples, peeled, cored & cubed
8 oz fresh goat cheese
4 oz grated fontina cheese
:) A mug of warm apple cider to sip as your savory galette bakes in the oven.
Assembling the tart:
Remove the dough from the refrigerator and roll out into a circle to about a twelve inch round. Don't worry if your edges aren't smooth or perfect--galettes aren't meant to be perfect, but rather rustic looking. Take a pastry scraper and transfer the dough round to a parchment paper lined sheet pan. Mix the cheeses together and spread onto center of pastry. Next, evenly distribute the roasted vegetables over the cheese, leaving a two inch border of pastry uncovered. Now top with the carmelized onions. Drizzle with just a bit of olive oil and season with sea salt & ground pepper. Free fanfold the edges of pastry over the mixture, pinching the dough as you go along to seal. Brush the crust with milk and bake until golden brown, about 35-40 minutes. Remove to a wire rack to cool. May be served warm or at room temperature. * Note.. I ended up with about 1 1/2 cups vegetable filling left over in this galette, so we used the leftovers in a breakfast omelet the next day. Enjoy!