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Pear and Leak Galette with Goat Cheese and Walnuts
FOR THE CRUST:
1 ½ cups all purpose flour
4 ½ ounces COLD unsalted butter, cut into cubes
½ teaspoon salt
1 large egg
2–3 tablespoons cold water
FOR THE FILLING:
1 tablespoon butter (salted or unsalted is fine)
2 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)
salt and pepper, to taste
1 tablespoon Dijon mustard
½ cup heavy cream
2 teaspoons minced fresh rosemary, divided
6 ounces fresh goat cheese
1 large pear, thinly sliced (you may need 2 pears if small)
¼ cup chopped walnuts
1 egg beaten with 1 tablespoon water for egg wash (optional)
INSTRUCTIONS
CRUST:
Mix together flour and salt in a medium bowl. Add the butter, then use a pastry cutter or a fork to cut the it into the flour. Do this until the butter is broken into pea sized pieces, about two minutes.
Whisk together the egg and two tablespoons cold water, then pour into the flour mixture. Use a fork to stir until it just comes together, adding one or two additional tablespoons of water until it forms a ball. Do not knead the dough or mix any further. Press into a disc, then wrap in plastic and refrigerate for at least 30 minutes, or up to 2 days in advance.
FILLING AND ASSEMBLY:
Melt butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper, then add Dijon mustard, cream and 1 teaspoon rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed. Let cool completely.
When ready to assemble the galette, preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around. Gently roll the dough up on to the rolling pin and transfer it to the center of the sheet pan. It should hang off the sides slightly.
Spread the cooled leek mixture evenly around the dough, leaving a 2 inch border on the outside. Crumble goat cheese on top, then arrange the pears in a circular pattern. Sprinkle with remaining teaspoon of rosemary, salt, pepper and chopped walnuts.
Carefully gather the outer border of dough and fold it up and over the filling to form a 1 to 2 inch crust. Brush the outer crust with egg wash if desired (this will produce a prettier, more golden brown crust).
Bake for 30-40 minutes or until the crust is golden brown. Let cool for 30 minutes before slicing. Serve warm or at room temperature.
Acorn Squash Stuffed with Mushrooms and Goat Cheese
3 tablespoons olive oil, divided
2 white or green acorn squash (about 2 lb. each), halved lengthwise, seeds removed
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
8 ounces white button or cremini mushrooms, trimmed and chopped
1 large shallot, chopped
5 ounces spinach
5 slices sandwich bread, cut into ½-in. pieces
4 ounces goat cheese, divided
5 ounces mixed greens
1 teaspoon lemon juice
Preheat oven to 425°F.
Brush 1 tablespoon oil on cut side of squash halves; season with ½ teaspoon salt and ¼ teaspoon pepper. Place squash, cut side down, on a parchment-lined baking sheet; bake until slightly tender, 20 to 25 minutes. Remove from oven; turn cut side up.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and shallot; cook, stirring occasionally, until tender, about 5 minutes. Add spinach; cook until wilted, about 1 minute. Season with ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from heat and fold in bread and cheese.
Divide mushroom mixture among squash halves, return to oven, and bake until tender, 8 to 10 minutes. Increase temperature to high broil. Broil until lightly browned, 3 to 5 minutes.
Toss greens with lemon juice and remaining 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve salad with squash.
Sweet Potato Gratin
Sweet Potato Gratin (can be made with all gold potatoes, too!)
• 2 large sweet potatoes (about 2 lb.)
• 2 large or 4-5 medium gold potatoes (about 1 3/4 lb.)
• 1 1/2 cups heavy cream, divided
• 1 1/2 teaspoons table salt
• 1 1/2 cups (6 oz.) shredded Gruyère (or Washington Crossing!) cheese, divided
Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4-cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish and spread potatoes into layers. Top with 1 cup cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup cheese. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes.
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