Allison Hooper’s Squash and Goat Cheese Galette
A company-worthy sweet-savory tart, this squash and goat cheese galette is as rustic-elegant as it is deli
By Yankee Magazine|Feb 02 2017|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanA company-worthy sweet-savory tart, this squash and goat cheese galette recipe by Allison Hooper of Vermont Creamery is as rustic-elegant as it is delicious.
Yield:
6 servingsIngredients
2 cups all-purpose flour, plus more for counter
2 sticks cold unsalted butter, cut into small cubes
¼ teaspoon table salt
2–4 tablespoons ice water
Instructions
Pre-heat oven to 350° and set a rack to the lower third position.
In the bowl of a food processor, pulse together the flour, butter, and salt until the butter breaks down into pea-size bits. Drizzle water into the bowl, and pulse until the dough just comes together — don’t overmix.
Turn the dough out onto a lightly floured counter and knead two or three times to bring it together. Form a ball and flatten it into a disk, then wrap in plastic and chill at least 1 hour (up to overnight).
Saw this prepared on a segment of PBS and went hunting for the recipe. Yeah!! Would there be any other considerations/instructions substituting butternut squash? Looking so forward to making this beautiful tart.