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    • Randy Graham

    • March 7, 2014 in Columnists

    Teleme, Squash and Onion Galette

     Photo: Randy Graham, Valley Vegetarian

    This is a good appetizer and a good way to use the excess squash from your garden. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone.

    Dough Ingredients:
    1 cup all-purpose flour
    1/8 teaspoon salt
    1/8 teaspoon sugar
    6 tablespoons unsalted butter
    ¼ cup ice water

    Topping Ingredients:
    1 tablespoon olive oil
    1/3 cup yellow onion – thinly sliced
    1 cup yellow summer squash – sliced ¼ inch thick
    1 tablespoon fresh thyme or 1½ teaspoons crushed dried thyme
    ¼ teaspoon salt
    1/8 teaspoon black or white pepper
    4 ounces Teleme cheese – coarsely grated
    1 tablespoon milk

    Preheat oven to 400 degrees.

    Stir together flour, salt and sugar. Cut in the butter until the mixture is the size of small peas. Sprinkle 1 tablespoon ice water over the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon of ice water at a time until all dough is moistened. Form dough into a ball. Flatten and cover in plastic wrap. Chill for a couple of hours.

    In medium skillet, heat oil over medium-high heat. Add onion and squash. Cook and stir 2 minutes. Add thyme, salt and pepper. Cook and stir 3 to 5 minutes more or until vegetables are tender but not brown. Set aside to cool.

    On a lightly floured surface, roll out dough to form a 9-inch circle about 1/8 of an inch thick. Place in shallow baking pan or on a 12-inch pizza pan. Spoon vegetable mixture onto center of dough circle, leaving a 1 ½ inch border. Top vegetable mixture with cheese. Fold dough border back over filling (the middle should be open and not covered). Brush dough with milk.

    Photo: Randy Graham, Valley Vegetarian

    Bake for 25 minutes or until golden brown.

    For additional recipes see Chef Randy’s website at http://valley-vegetarian.com

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