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Ingredientes
- For the Dough
- 1 c. flour
- 1/8 tsp salt
- 1/8 tsp sugar
- 6 Tbsp. (3/4 stick) unsalted butter, very cool, cut into 1/4" cubes
- 1/4 c. ice water For the Topping
- 1 Tbsp. extra virgin olive oil
- 1/2 x yellow onion, thinly sliced
- 1/4 lb yellow squash, sliced into 1/4 inch rounds
- 1 Tbsp. fresh thyme leaves, or possibly 1 1/2 tsp. dry thyme salt and freshly grnd pepper, to taste
- 1/4 lb young Teleme cheese, coarsely grated (or possibly see note below)
- 1 Tbsp. lowfat milk or possibly cream
Direcciones
- To make the dough:In a large bowl, mix together the flour, salt, and sugar. Using a pastry blender or possibly two knives, cut the chilled butter into the flour mix just till 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 mix into the water. Continue till all of the water has been well incorporated. The mix will be slightly crumbly, but it should hold together. If it doesn't, add in more cool water, 1 Tbsp. 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 chill for 2 hrs or possibly up to 24 hrs.
- The dough can also be frzn.
- To make the topping:Preheat the oven to 400 F. Place a rack in the lower third of the oven. Don't place in the lowest slot or possibly the bottom of the galette will burn before the toppingis done.
- In a medium skillet, heat the extra virgin olive oil over medium-high heat. Add in the onions and squash and saute/fry for about 2 min, stirring constantly. Add in the thyme, salt, and pepper and continue to cook till the onions and squash are translucent/soft but not brown, about 5 min. 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 possibly 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 possibly pizza pan. (Don't use a rimless baking sheet, or possibly you'll likely end up with melted butter on your oven floor and a nice, cozy fire in your oven.)
- Spoon the onion-squash mix 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 of the galette 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 withthe lowfat milk or possibly cream.
- Bake till the border is golden brown and the cheese is bubbly and golden, 25 to 30 min. Serve immediately.
- Note:If the cheese is ripe and runny, then use spoonfuls of the cheese or possibly instead use grated Monterey Jack, mozzarella, or possibly a young Provolone.
- Serves 4 as a first course, or possibly 6 to 8 as an appetizer
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 185 | 60% |
| Total Fat 21.06g | 26% |
| Saturated Fat 11.5g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 79mg | 3% |
| Potassium 135mg | 4% |
| Total Carbs 26.34g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.55g | 1% |
| Protein 4.02g | 6% |
