Squash Galette, Smoked Cheddar and Black Bean-Sweet Corn Salsa
A big hit with the veggies!
Makes 4 servings
1 puff pastry sheet
1 large butternut squash
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon shallots, minced
2 teaspoons garlic, minced
1/3 pound maple smoked cheddar
1 Black Bean-Sweet Corn Salsa (recipe follows)
Okay, this sounds like a lot but it really isn’t.
Cut the puff pastry into 6 inch rounds and arrange on a 1/2 sheet pan lined with parchment paper. Cover with parchment paper and place another 1/2 sheet pan on top. Bake in a 350 degree oven for about 25 minutes or until golden brown. This may be done up to 2 days in advance, just keep them wrapped tight after they have cooled.
Peel the squash and cut into 1/4 inch thick rounds. Arrange in a single layer on a sheet pan lined with parchment paper, dressed with olive oil and sprinkled with salt and pepper. Spritz the tops with olive oil and give a little more love. Bake in a 350 degree oven for 20 minutes or until cooked but still al dente.
Lay the cooked squash onto the puff pastry rounds. Top them with some of the shallots and garlic. Then grate the maple smoked cheddar on top and put them back in the oven until ooey gooey. Get them on the plates.
Warm up the salsa and spoon it around.