Looking for some vegetarian supper ideas, I came across this recipe on food52 for Squash and Roasted Garlic Galette. Lots of steps involved but a relaxing way to spend a Sunday afternoon.
I made some tweaks... For the pastry, I used 1/2 cup corn flour, 1/4 cup corn meal and 1/4 cup oat flour. I also added an onion to the roasting plan of squash. Oh, and i doubled the ricotta, added dill, and topped it with the rest of the parmesan cheese (didn't have fontana cheese on hand). So, the galette was pretty good. I think it is a good base recipe, easy to think of lots of ways to adjust to seasonal vegetables etc. Lesson's Learned 1. The crust with my changes tasted a bit 'healthy', if you know what mean, and was pretty crumbly. The original recipe is probably better. 2. I loved the onions and extra ricotta cheese. I thought the dill was great. 3. The parmesan browned weirdly, though i think i had weird cheese. I think it would be better with sharp cheddar or mozzarella cheese as a topping instead. 4. I didn't wrap the garlic in foil - and a bunch of it burnt.
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Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
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