Roasted Apple and Butternut Galette With Mustard-Maple Glaze
Ingredients
1/2 medium butternut squash, peeled, seeded, and diced into ¾ inch cubes (about 3 cups)
1 medium onion, halved, then sliced thinly
1 prepared pie crust dough, enough for crust
2 tablespoons maple syrup
1/2 teaspoon Dijon mustard
Preparation
1
Preheat oven to 425 degrees F.
2
Place squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes. Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
3
4
Roll out pie crust dough into a circle, roughly 12 inches across. Transfer to a clean rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Tools
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About
Notes:
1. You could also use frozen butternut squash chunks if you like. I would thaw them first and drain any excess moisture before roasting.
2. You could also whisk an egg and brush it around the edges of the pie crust. That helps it to brown more beautifully.
Yield:
4
Added:
Saturday, January 22, 2011 - 10:27am
