Dorset's Harvest Feast: Roasted Squash And Dorset Cheddar Galette
Dorset's Harvest Feast: Roasted Squash and Dorset Cheddar Galette is a delightful dish that captures the essence of Dorset cuisine with its combination of locally sourced ingredients and traditional flavors.
Ingredients
- 1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch slices
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 9-inch pie crust
- 1 1/2 cups grated Dorset cheddar cheese
- 1 tbsp fresh thyme leaves
Instructions
- Preheat the oven to 400°F.
- Toss the butternut squash with olive oil, salt, and pepper. Roast for 25 minutes, or until tender.
- Roll out the pie crust on a parchment-lined baking sheet.
- Sprinkle 1 cup of the cheddar cheese over the crust, leaving a 1 1/2-inch border.
- Arrange the roasted squash over the cheese and sprinkle with thyme leaves.
- Fold the edges of the crust over the squash, pleating as needed.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the squash.
- Bake for 20 minutes, or until the crust is golden and the cheese is bubbly.
- Let the galette cool for 5 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 30g
- Protein
- 12g
- Fat
- 20g
Supplies
Baking sheet Parchment paper
Tools
Knife Grater Rolling Pin
Serving suggestions
Serve the Roasted Squash and Dorset Cheddar Galette with a side of fresh green salad dressed with a light vinaigrette.
Tips & tricks
For a gluten-free version, use a gluten-free pie crust or make a crust using almond flour and butter.
Cost
$15