Pumpkin and Blue Cheese Galette

Serves 6-8

Pumpkin and Blue Cheese Galette Pumpkin and blue cheese are made to go together. This free form tart uses an easy yeasted dough, but you could use puff pastry.

1 kg (2 lb) butternut pumpkin
Olive oil
Salt and freshly ground black pepper
1 small head of garlic, broken up but not peeled
1 small onion, finely chopped
10 fresh sage leaves, chopped (1-1/2 teaspoons dried)
1/2 cup freshly grated Parmesan cheese
2/3 cup crumbled blue cheese
1 large egg, beaten

Yeast Dough
1/3 cup lukewarm water
1 teaspoon active dried yeast
1/2 teaspoon sugar
1-1/2 cups flour
1/2 teaspoon salt
1 large egg, beaten
3 tablespoons unsalted butter, softened

Preheat the oven to 190 degrees C/375 degrees F. Cut the pumpkin in half and scrape out the seeds and fibers. Lightly brush each side of the pumpkin with olive oil, then season with salt and pepper. Place the garlic cloves in the cavities and turn the pumpkin halves cut-side down on a baking sheet. Bake for about 1 hour until the flesh is tender.

In a bowl stir together the water, yeast and sugar. Let stand in a warm place until bubbly—about 10 minutes.

In another bowl, toss the flour with the salt and make a well. Add the egg, butter and yeast mixture. Using a wooden spoon, blend the flour into the liquid ingredients to form a soft dough. Turn out onto a floured board and knead until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled in bulk (about 45 minutes). Punch down the dough and allow to rest briefly before rolling out.

Scoop out the pumpkin into a large bowl and mash with a fork until fairly smooth. Squeeze the garlic out of its skin and mash. In a small skillet, warm 2 teaspoons of olive oil over a low heat. Add the onion and sage and cook until the onion is soft and beginning to brown. Add to the pumpkin mixture along with the garlic and Parmesan. Mix well, season and stir in half the blue cheese.

Preheat the oven to 200 degrees C/400 degrees F. On a lightly floured baking tray, roll out the dough into a 36 cm (14") round. Spread the vegetable mixture onto the dough, leaving a 5 cm (2") border. Sprinkle the remaining blue cheese on top. Fold over the edges of the dough and brush with beaten egg.

Bake the galette until the crust is nicely browned—about 25 minutes.

Buy the Book!

Everyday Epicurean
Simple, Stylish Recipes for the Home Chef
By Catherine Bell
Ten Speed Press, September 2000 Paperback, $19.95
200 pages, full-color
ISBN: 1-58008-225-4
Recipe reprinted by permission.