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Delicata Squash Galette with Cheese and Herbs
Ingredients
  • Crust
  • 1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour
  •  
  • 1 tablespoon za'atar
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  • ½ teaspoon table salt
  •  
  • ½ teaspoon baking powder
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  • 12 tablespoons (170g) unsalted butter, cold; cut in ½" cubes
  •  
  • 6 tablespoons (85g) sour cream
  •  
  • Filling
  • 1 ½ to 2 pounds (681g to 908g) delicata squash, whole
  •  
  • table salt, to taste
  •  
  • black pepper, to taste
  •  
  • 3 tablespoons (38g) olive oil, divided
  •  
  • 1 cup (142g) yellow onion, diced
  •  
  • 1 tablespoon white wine vinegar
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  • ½ cup (113g) goat cheese*
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  • ⅓ cup (76g) sour cream
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  • ½ teaspoon za'atar
  •  
  • note: This is equivalent to one 4-ounce log of goat cheese; we like Vermont Creamery.
  •  
  • Topping
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  •  
  • 1 to 2 tablespoons flat-leaf parsley, chopped
Steps
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