CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bbee5   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butternut Squash & Goat Cheese Galette   
    Categories: Pastry, Squash, Cheese, Herbs   
         Yield: 5 servings   
       
              Pastry for a 9" pie   
         4 oz Fresh goat cheese; softened,   
              - room temp   
         1 tb Fine chopped fresh chives   
         2 ts Fine chopped fresh thyme   
              - leaves   
              Salt & pepper   
         2 c  (heaping) (275 g) peeled,   
              - very thin sliced butternut   
              - squash   
         1 c  (80 g) thin sliced red   
              - onion   
         1 tb Olive oil; more for   
              - drizzling   
         1 ts Smoked paprika   
         1 lg Egg; beaten, for egg wash   
       
     Set oven @ 375ºF/190ºC and line a baking sheet with   
     parchment paper.   
        
     MAKE THE HERBED GOAT CHEESE: In a small bowl, combine   
     the goat cheese, chives, 1 teaspoon thyme leaves and a   
     sprinkle of salt and pepper. Stir to blend well.   
        
     In another large bowl, combine the butternut squash,   
     onion, olive oil, paprika, remaining 1 teaspoon thyme   
     and a sprinkle of salt and pepper; toss to coat.   
        
     On a lightly floured surface, roll the dough into a 12"   
     round just under 1/4" thick and place it on the baking   
     sheet. Dollop the goat-cheese mixture over the top and   
     gently spread into a circle, leaving a 2-inch border   
     around the edges.   
        
     Arrange the butternut squash and onion in an even layer,   
     as thin as possible on top of the goat cheese. Fold the   
     crust up and over the squash and press gently to seal.   
     Brush the crust with egg then sprinkle with salt and   
     pepper. If the crust is very soft, refrigerate the   
     entire galette for a few minutes until firm.   
        
     Bake the galette until the crust is golden and the   
     squash is cooked through and charring on the edges, 35   
     to 45 minutes. If the crust is getting too golden before   
     the squash is cooked, tent the galette with foil. Let   
     the galette rest on the baking sheet for about 5 minutes   
     before moving. Drizzle the filling with olive oil, if   
     desired.   
        
     Serve the galette warm or room temperature.   
        
     By: Yossy Arefi   
        
     Yield: 1 (9") galette (4 - 6 servings)   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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