Cory & Erin

Butternut Squash, Fennel, and Sausage Galette

Ingredients:

For the Crust:

1 1/2 cups flour

½ Tbs. sugar

¾ tsp. salt

½ cup cold, cubed unsalted butter

1/3 cup cold water

For the Filling:

1 pound butternut Squash

2 Tbs. olive oil

¼ cup fresh rosemary, minced

¼ cup fresh sage, minced

½ large red onion, thinly sliced

1 fennel bulb, thinly sliced

3 hot Italian sausages

1 honey crisp apple, peeled and thinly sliced

1 cup loosely packed shredded Gruyere cheese

1 egg white

Preparation:

For the Crust:

Add the flour, sugar and salt in a food processor. Pulse 5 times to mix. Add the butter and pulse about 15 times, or until a coarse meal forms. Pour in the cold water and pulse until dough forms. Form the dough into a ball and cover with cover with wrap. Refrigerate for 30 minutes.

To prepare the butternut squash:

Preheat oven to 500°F.  Wash and peel squash. Cut into small cubes (about ½ inch by ½ inch). Arrange butternut squash on a baking dish and drizzle with 1 Tbs. olive oil, mix. Place dish in the oven and bake for 30 minutes, or until fork is easily inserted in the squash. Set aside. (I cooked a 2 pound butternut squash and saved half of it for my chili recipe)

For the filling:

Heat a small nonstick cooking pan over medium high heat. Squeeze the sausage out of the casings into the pan and saute until fully browned. Set aside.

Heat 1 Tbs. olive oil in a large nonstick cooking pan over medium high heat. Add the onion and saute for 3 minutes, or until translucent. Add the fennel, and saute for 3-5 minutes, or until translucent. Remove from heat. Add the cooked sausage, apple, rosemary, sage and ½ cup shredded Gruyere cheese.

To assemble:

Preheat oven to 375°F.

Roll the chilled crust on a floured surface into a large thin circle. Transfer on a baking sheet lined with parchment paper. Pour filling onto center of crust and spread out, leaving 1-2 inches of bordering crust. Top filling with rest of shredded cheese. Fold border of crust over filling. Brush crust borders with egg white. Place in oven and cook for 40-45 minutes, or until crust is golden.

Crust Recipe from Sunset Magazine (I halved it)

http://www.myrecipes.com/recipe/easiest-pie-dough-50400000123745/