And after the rant of last post, I will keep it brief. Today I present you with a patty pan squash galette made with a spelt crust. It is the first time I made a galette and I love how easy it is to form. Plus I did not need to go looking for the pan in the pile of things to pack I had prepared for the movers.
Yes, I said movers. I am in fact moving today. Finally, I will be starting that new job I was hunting for last summer and I got in November. Actually as I am writing the movers are packing. It feels kind of strange.
It also is weird that I am leaving, but not really. BF will keep leaving here until he finds a job in the new city. If and when it will happen is not clear, but it is rather clear we will have at least a year of weekends commute ahead of us. Luckily, we will be only 4 hours by car apart.
Wish us luck! And enjoy the galette!
Cream-cheese and spelt galette filled with patty pan squash and cheese filling
- 1/2 lb spelt crust
- 1/3 cup cream cheese
- 4 tbsp butter
- 1 lb patty pans
- 1/2 block monterey jack or other mild melting cheese
- olive oil
- Make a dough by mixing the flour with the cream cheese, butter and spelt. Add enough water to make it stick (really should not be more than a couple of spoons).
- As soon as it sticks together, form a disk, wrap it in plastic and place in the fridge to cool down and firm up.
- Clean and dice the patty pan squash.
- Cook in warm oil and salt to taste. Let them cool down.
- Dice the cheese and add it to the cold squash.
- Roll out the dough in a circle.
- Place the squash and cheese in the middle and wrap the dough around the filling.
- Add enough milk to fill 1/2 of the inside of the quiche.
- Bake in a 375F oven for 40 minutes or until crust is crisp and cooked through and filling is golden brown.
- Serve hot or cold.
- Keeps well for a couple of days and makes a great brown bag lunch.