Not your average pizza!
It was those cravings once again that were bugging me.
Cravings and fall, which magically brings out new veggies.
Since I freuently prepare pizza for my family, I thought it was about time to discover something new.
Something that would cause similar excitement and yet be different.
I couldn`t come up with anything though. I was dissatisfied.
Among other things, squash and zucchini arrived with my „Etepetete“ organic vaggie box.
I was wondering in which way the kids might enjoy them. I set about stealing ideas in my library.
I don`t know the owner, but he must be a foodie, because his store is teeming with cookbooks and he is a reliable source of inspiration. Just like this time.
„A little kitchen in New York“ by Deb Perelman had me hooked immeadiately and 5 minutes later I was sitting in front of a cappucino, fascinated by the ideas from the little kitchen.
The ideas, the fotos and the stories from „The Smitten Kitchen“, as Deb Perelman`s foodblog is called, are brilliant and today`s Galette arose from the diversity of Debs recipes.
Galette with butternut squash and caramelized onion – a winner!
A Galette is a Galette, there is no translation, but the word pizza pretty much comes closest.
I just added the zucchini to this Galette and a few spices.
The great thing about this recipe: the measurements are enough to feed a family, unless you have to supply several adolescent high performance athletes.
If you`d like to prepare this Galette just for yourself or for 2, simply cut the measurements in half.
Et voila, here is the Galette a la Vanillapearl!
For the crust:
400g organic white flour, or 200g white flour and 200g whole wheat flour
½ tsp salt
½ cup of Greek yogurt
1 tbsp white wine vinegar
½ cup ice water
For the filling:
1 large butternut squash or 2 small ones
3 tbsp olive oil
1 ½ tsp salt
freshly ground black pepper
1 tbsp butter
2 large onions, preferably sweet
¼ tsp chili powder or one fresh chili, chopped
about 80g cheese, preferably rustic
Mix flour and salt. Add softened butter. I often melt the butter on low, because it makes it easier to knead the dough.
Mix yogurt, vinegar and ice water with a wisk and pour over the dough. Stir and knead again, wrap in foil and refrigerate about 1 hour.
Peel and chop the squash and spread out on a baking sheet. Drizzle with olive oil and bake at 200° for about 20 minutes or until soft.
Chop zucchini and sear for a hot minute in a pan with a little olive oil.
Peel and chop onions and caramelize with butter and sugar.
Stir occasionally and sprinkle with chili.
Mix squash, zucchini, onions and grated cheese in a bowl.
Roll out the dough on a cookie sheet lined with parchment paper. Spread the filling evenly in the center of the dough. Leave a rim of 10 cm and flip the rim over the filling oft he Galette, leaving the center open.
Brush the rim with eggwash to make it nice and shiny.
Bake about 30 – 40 mins at 200° until the crust is golden brown.
Enjoy and bon appetit!
In case you have suggestions for the filling, please write me. I`m looking forward to your inspirations.