Butternut and Apple Galette for Baking Bloggers

 I had high hopes for this, and I wasn't disappointed.  Look at those lovely layers

 

BTW, it's time for Baking Bloggers and the challenge this month was to make a Holiday Pie.

Sue of Palatable Pastime is our hostess here.

So I started thinking of what is usually served for the holidays, and it comes down to Pumpkin Pie, Pecan Pie, Sweet Potato Pie, and of course Apple Pie.

This is also the time of year when you get Butternut Squash and Acorn Squash and various other great squashes in the grocery stores, if you haven't grown them yourself.

Coincidentally, I love making Galettes as well,  which is basically a free form pie.   They're fun to make, have a lovely rustic feel to them and taste great.  

This time of the year, when you've got every single pie plate filled with other pies, this is also perfect to make, no pie plate required.

BTW,  I'm bringing one of these to Thanksgiving this year.  I think it fits perfectly with the holiday season. 
So I wondered, could I combine a squash and apples in a pie?  I went into my old cookbooks, but nada, no inspiration there, so I went googling.   I found this recipe, and this one and also this one.  All sounded great, and they were all very similar.
As much as I love, love, love onions, I didn't want to include onions in this.

I also had a pie crust in the freezer that needed to be used, and it was perfect for this. Every so often, I make a bunch of pie crusts up, and freeze them in a sheet to use for pies.  I make several at a time, because they're a little on the messy side to make but taste so good. 

I did have a bit of fun with this.  A few years ago I made this Kentish Pie, which is fabulous served warm or at room temperature and has a lovely flavor.

  
The reason for mentioning it?  Because as I was brushing egg on top of the pastry to get a lovely golden sheen to it, I hated the thought of wasting the rest of the egg.  So I added a few little chunks of the Havarti and poured it into the center of the Galette. 
You do have to be careful that there are no holes for the egg to run out of though, sigh.  This is why a commercial pie crust would be good here, no holes. 

Some of the egg escaped, but enough stayed behind and well, here's a look at some of the layers, before the folding over.  I like making it look pretty, especially since I'm  taking pictures.
I arranged the thin slices, alternating them in circle. 
I also used a pie crust that I'd been hoarding saving in the freezer.  

I forgot to add the cheese until after I'd folded the sides over, so I just tucked it in. Mise en place, anyone? 

But look at the beautiful thing.

Not too sure if I should admit it, but I had a hard time not eating the whole thing, one sliver slice at a time.  You can see the lovely layers in this piece.  And the taste is amazing. 

The Havarti is a nod to my Danish side, ;) (Wink). 

Hope you have a great Holiday Season. 

Butternut and Apple Galette

Yield: 8 servings for appetizer or 3 servings for a light lunch

Author: Sid's Sea Palm Cooking adapted from several recipes.

prep time: 15 Mcook time: 40 Mtotal time: 55 M

This is a multi-purpose, easy to put together and delicious appetizer or light lunch. A little bit savory, a little slice goes so well with a glass of Rose or other light wine. Serve with a salad for lovely lunch as well. This tastes great either warm or at room temperature.

ingredients:

Butternut and Apple Galette

• 1 round pie crust, purchased is fine for this
• 1/2 butternut squash, sliced thin
• 1 apple, cored and sliced thin
• 2-4 slices cooked bacon - cut into eights
• 2 ounces Aged Havarti, cut into slices
• 1 egg- whisked with a fork
• 1/2 teaspoon chopped fresh Rosemary

instructions:

How to cook Butternut and Apple Galette

1. Preheat oven to 375 degrees.
2. On a flat rimmed baking  sheet, place a sheet of parchment paper.
3. Fry the bacon til crisp if you don't have any already cooked, drain and set aside.
4. Peel and slice the butternut squash and set aside while coring and slicing the apple. 
5. Place a sheet of pie dough on the parchment paper on the rimmed baking sheet.
6. Place the squash and apple on the pie crust, in the center,  alternating them in circular fashion, two inches in from the edges.   Add the bacon and sliced Havarti cheese on top, evenly.  
7. Fold the edges of the pie crust in towards the center leaving a hole in the middle.   
8. Brush the edges of the crust with the egg, and then pour the remainder of the egg into the middle of the galette. 
9. Place in the preheated oven and bake for 30-40 minutes or until crust is a golden brown. 
10. Take out of oven and let rest for 10 minutes before cutting into wedges, or allow to cool to room temperature before serving.  Sprinkle with the chopped Rosemary before serving. 

Note:  You could sprinkle the chopped Rosemary on the inside before baking, but I like the little pop of Rosemary flavor on the top.  It doesn't hijack the entire dish either.  

Created using The Recipes Generator

Baking Bloggers

Holiday Pies

• Amazing Apple Pie by Simply Inspired Meals
• Blueberry Mini Pies by Karen's Kitchen Stories
• Butternut & Apple Galette by Sid's Sea Palm Cooking
• Chicken and Spinach Quiche by A Day in the Life on the Farm
• Chocolate Cream Pie by Making Miracles
• Kate's Perfect Plum Pie by Food Lust People Love
• Lemon Meringue Tart by Culinary Adventures with Camilla
• Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
• Pear Ginger Pie by Cookaholic Wife
• Pecan Streusel Pumpkin Pie by Palatable Pastime
• Sour Cream Pear Pie by Pandemonium Noshery
• Spinach and Chicken Quiche by Sneha's Recipe