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Teleme, Squash, and Onion GaletteIf the words "buttery" and "crunchy" conjure up positive food images for you, then this recipe is a can't-miss. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables. The Teleme really makes this dish, and I would highly recommend you go the extra mile to find it. If you can't, then use Monterey Jack, mozzarella, or a young Provolone. This entire recipe can be doubled easily. Or you can double just the dough recipe and keep half of it frozen for later use.
FOR THE DOUGH FOR THE TOPPING To make the dough: In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn't, add more cold water, 1 tablespoon at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen. To make the topping: Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside. To assemble: Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you'll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a "window" of filling about 5 inches in diameter, with the crust overlapping the edges of the filling. Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately. Note: If the cheese is ripe and runny, then use spoonfuls of the cheese or instead use grated Monterey Jack, mozzarella, or a young Provolone. Source: The
New American Cheese by Laura Werlin More recipes from "The New American Cheese:
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