Squash and Leek Galette

Squash and Leek Galette
http://www.epicurious.com/recipes/food/views/Butternut-Squash-Galette-351429

Ingredients

For pastry:

  • 1 1/4 cups all-purpose flour
  • 1 stick cold unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon chopped sage leaves
  • 1/2 teaspoon fine sea salt
  • 4 to 6 tablespoons ice-cold water
  • 1 large egg, lightly beaten

For filling:

  • A few squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons olive oil, divided
  • 2 leeks (white and pale green parts only), thinly sliced crosswise
  • 6 ounces soft mild goat cheese, crumbled


 Directions

Make dough:

Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling while dough chills: 
Preheat oven to 500°F with rack in middle.

Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.

Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Make galette:
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

Farro, Radicchio, and Roasted Beet Salad

Farro, Radicchio, and Roasted Beet Salad

Bon Appétit  | June 2010

Thanks to shareholder Alison Galbraith for sending this along. I have gluten intolerance, so I’m going to try this with quinoa.

 Farro, an ancient variety of wheat, has a hearty texture and a nutty flavor. Here, the whole grain is tossed with bitter radicchio and earthy beets for a pretty, delicious, and healthful salad. This recipe calls for semi pearled farro, a version of the grain that doesn’t require soaking before being cooked. If you're using regular farro, be sure to plan ahead. It will need to soak overnight. Farro is available at specialty foods stores, natural foods stores, and Italian markets.

ingredients

8 1- to 1 1/2-inch-diameter beets, tops trimmed to 1 inch

Vegetable oil

1 1/2 cups semi-pearled farro or wheat berries

4 tablespoons extra-virgin olive oil, divided

4 tablespoons red wine vinegar, divided

1 garlic clove, pressed

2 cups (packed) thinly sliced quartered radicchio (from about 1 medium head)

1/2 cup finely chopped red onion

1/3 cup chopped fresh Italian parsley

1 cup crumbled feta cheese (about 4 ounces)

 

preparation

Preheat oven to 350°F. Arrange beets in single layer in 8 x 8 x 2-inch baking dish. Drizzle with vegetable oil. Cover with foil and roast until beets are tender, about 45 minutes. Cool. Trim beets; peel. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Cook farro in large saucepan of boiling salted water until tender, stirring occasionally, about 20 minutes. Drain. Transfer to large bowl. Stir 2 tablespoons olive oil, 1 tablespoon vinegar, and garlic into hot farro. Cool to room temperature.

Cut each beet into 6 to 8 wedges. Add beets, radicchio, onion, and parsley to farro; toss to incorporate evenly. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Whisk 2 tablespoons olive oil and 3 tablespoons vinegar in small bowl. Drizzle over salad. Add feta cheese; toss to coat.