The Royal Chef At Home: Easy Seasonal Entertaining

SQUASH & APPLE GALETTES WITH BLUE CHEESE

THIS GALETTE IS A CROSS BETWEEN A PIZZA AND A TART. The pastry crust does call for a combination of butter and lard which will make it taste great and be somewhat more pliable than an all butter crust. Paired with a tangle of salad greens, this is a meal all in itself. MAKES 4 PORTIONS

1 small butternut squash cut into bite size cubes 1 red onion, sliced fine ¼ cup canola oil 1 large Granny Smith apple peeled and cut into thin slices ½ cup Maytag blue cheese, crumbled 3 Roll out the dough on a lightly floured surface into a 12-inch circle. Place the dough on a baking sheet and place the cooked squash, red onion and apple on the dough, leaving at least an inch free around the edge. 4 Fold over the edges of the dough and bake until the crust is brown and the apples, squash, and onions are soft, about 45 minutes. Sprinkle the blue cheese over the filling and bake for a further 5 minutes. Cut the galette into wedges and serve.

1 ¼ cups all purpose flour ¼ teaspoon salt ¼ cup cold unsalted butter, diced ¼ cup lard, diced 1 egg + 1-2 tablespoons of cold water if necessary

1 Mix the flour, salt and butter in a food processor to make fine crumbs. Add the egg and mix until it forms a dough. Refrigerate for at least 1 hour. 2 Preheat the oven to 400ºF. Toss the squash and red onion in the rapeseed oil and tip onto a baking sheet. Bake for about 20 minutes or until fork tender.

95 SUMMER · GARDEN PIZZA PARTY