{Roasted Garlic and Butternut Squash Galette}

This is a great Autumn recipe, and the roasted garlic made my house smell heavenly! You can plan ahead for this one and cut and peel your squash earlier in the day, I even roasted the garlic early. That way it came together pretty quick come dinner time. This would also make a great appetizer.

Pastry:

• 1 cup all-purpose flour 
• 1/2 teaspoon kosher salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2 to 4 tablespoons ice water

Filling:

• 1 butternut squash
• 2 tablespoons olive oil
• 2 teaspoons fresh thyme leaves, chopped
• 1 clove garlic, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 10 cloves, garlic whole and unpeeled
• 1/2 cup fresh ricotta
• 1 cup grated fontina
• 2 tablespoons grated parmesan

1. To make the dough: Put the flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
2. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
3. To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
4. Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.
5. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
6. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving

Recipe Source: Food 52

{Caramel Apple Pie}

It's almost here!! My most favorite time of year...FALL! I love it, and I love the yummy food that comes with it. Apple pie is so great, this recipe is so good. I am excited to post all of my "fallish" recipes. :)
















2 9 inch pie crusts
6 cups thinly, sliced apples
1 lemon, juiced
1/2 cup packed light brown sugar
1/2 cup white sugar
2 tsp cinnamon
1/4 tsp nutmeg
4 tbs flour
1/4 cup butter, chilled and diced
9 caramel squares, quartered
1 Tbs white sugar

In a large bowl mix the apples, lemon juice, sugars, spices, flour, butter and caramels. Stir to coat apples evenly.
Line a pie dish with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges to seal. Place the pie on a baking sheet covered with foil. Poke fork holes over the top. Sprinkle lightly with the Tbs of sugar. Bake at 375 degrees for 50 minutes. If pie edges start to get to brown 30 minutes into baking cover with aluminum foil.

{Pie Crust}

This Pie Crust is really good and really easy. It only makes one 9 inch pie crust, if you want to make more then one pie then double this.














6 tablespoons butter, chilled cut in cubes
2 tablespoons shortening, chilled
1 cup flour, plus extra for rolling dough
1/2 teaspoon salt
5-6 tsp ice water



In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and add water one tsp at a time pulsing each time until a ball forms. Place the dough in plastic wrap and refrigerate it for at least 30 minutes or until ready to use.

{Upside-down Berry Crostata}

One of my favorite shows on the Food Network is Everyday Italian. I have made sooo many recipes from that show and they are all delish, this is where this recipe came from. This is such a wonderful dessert! And perfect all year round. You can use fresh or frozen berries depending on the time of year it is. So yummy!















Dough:
1 1/2 cups flour
2 Tbs sugar,
1 lemon, zested
1/4 tsp salt
10 Tbs butter, chilled and cut into small cubes
3 Tbs ice water

Filling:
5 cups fresh or frozen mixed berries. (If using frozen make sure and thaw out)
2 Tbs sugar
1 1/2 Tbs cornstarch
1 lemon juiced

For the crust combine flour, sugar, lemon zest and salt in a food processor and pulse to blend. Add butter and pulse until dough resembles coarse meal. Add ice water 1 Tbs at a time and pulse until moist clumps form. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 400 degrees. Stir together berries and lemon juice, sugar and cornstarch in a pie dish. Roll out the crust and place on top of berries and fold over itself until it fits. Cut 2 slits in the center. Bake for 40 minutes. Serve with homemade whipped cream.