Savory Galette

As this galette bakes, the warm spices and aroma of Fall will fill your house. The pumpkin pie spice, cinnamon and nutmeg will let all your guests know that you've been baking. If you call it a galette, crostata or tart, they are one in the same; a flour based open topped pie shell that is filled. I like to make a galette because they're free-formed and I don't have to worry about a perfect crust. This means they are rustic, with the dough edges folded up around the filling, which can be savory or sweet. "Rustic" is the keyword here, it means, "I goofed and didn't want to admit it". This is a great way to use seasonal fruit and allows you to put your own twist on things. Pictured here is an acorn squash, roasted apples and cranberry galette dusted with powdered sugar.

Fall is peak for all squash and pumpkins. Americans have been using squash as a food source for as much as eight-thousand years. The acorn squash probably originated in Mexico and Central America and was utilized by Native Americans as a staple of their diet. Acorn squash has a hard exterior and seeds fill a hallow cavity. You can clean the seeds and roast them with salt, like you would pumpkin seeds.

The skin an acorn squash will become tender and is rich in nutrients. I remove only part of the skin after roasting. To roast the squash, cut it in slices, remove the seeds and drizzle olive oil on it. Place flat on a cookie sheet and season with a little salt and cinnamon. Bake at 350 degrees for 30 minutes or until fork tender.

Let's get baking you'll need:

1 9" pie crust (I use Pillsbury Pie Crust for this recipe)

1 acorn squash - roasted

2 apples - sliced thick

1/4 cup fresh cranberries

4 tbsp apricot jelly + 1/2 tsp pumpkin pie spice

1 tsp pumpkin pie spice

1/4 tsp cayenne pepper

1/4 tsp fresh chopped sage

1/2 tsp cinnamon

1/4 tsp fresh nutmeg

Dusting of powdered sugar

I like to use Pillsbury Pie Crusts for this recipe, it holds up to the fruit and is EASY TO USE. If you want to make your own pie crusts, go for it! My oven is always baking and I like to take short cuts when I can with my creations. Unfold the pie crust and layer the acorn squash slices alternating with the apple slices. Dot the fresh cranberries in between the slices. Sprinkle the dry spices over the top. Melt the apricot jelly and the pumpkin pie spice in a small pot and brush on top of the galtette for a beautiful shine. Cut 2" slits from the center of the galette to the edges.

EVERY OTHER edge turn up towards the center. The ones that are remaining will be twisted before attaching them to the edge. Use some a little jelly to hold them in place. You can be very creative and braid the edges or just pull them all up at once. This is your galette, remember it's rustic.

Bake at 350 degrees for 20 minutes or until the pie crust is done. Remove from the oven and cool.

Note: I bake my galette on non-stick foil so it slides off easily onto my serving dish.

Dust the outside of the gilette with powdered sugar. Wonder how you get the powdered sugar only on the edges and not on all over the top? Cut a small paper plate to the size of the center of the gilette. Lay the paper plate over the center and sprinkle the powered sugar around the edges. Carefully lift the paper plate and POOF - perfect!

Let me know what you filled your galette with and send me pictures of your creations.

Enjoy!