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Curried Pumpkin and Goat Cheese Gallette

Posted on Sunday, October 18, 2009

How many of you think of pumpkin as a dessert ingredient? Would you eat acorn squash pie? Roast pork loin with wedges of curried pumpkin? Pumpkin is one of many edible squashes but we usually think of it in terms of pies. Here is a savory pumpkin "pizza" that takes our pie ingredient to a whole new level.

Makes 8 servings

Ingredients

1

pie pumpkin, about 1 pound

1 large

red onion, halved and thinly sliced in half-moons (about 3 cups sliced)

1/2 tsp

kosher salt

¼ tsp

ground black pepper

½ tsp

whole fennel seed

1 tsp

curry powder

4 oz

fresh goat cheese, crumbled

1 tbl

chopped fresh thyme leaves

2 Tbl

grated Parmesan cheese

Pie pastry for 1 crust pie, purchased or homemade
 

Method

Preheat oven to 375°F.
Peel squash, cut in half and scoop out seeds. Cut into a 1/2-inch dice. Transfer pumpkin to a medium bowl and add the olive oil, sliced onions and the spices. Toss well and spread onto a baking sheet. Roast pumpkin and onion mixture for 30 minutes until onions are caramelized and the pumpkin is almost tender. Let cool to room temperature. Pumpkin may be prepared up to two days ahead.
On a floured work surface, roll the pie pastry into a 12” round. Transfer to an ungreased baking sheet or pizza pan. Spread pumpkin mixture over the dough, leaving a 1 1/2-inch border. Scatter the goat cheese over the top and sprinkle with the thyme and Parmesan cheese. Fold the border over the vegetables, pleating the edges. Leave the center open.
Bake gallette until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 10 minutes before cutting into 8 wedges.

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