I was turned on to this recipe by a friend who found it in our local newspaper, the Burlington Free Press, and have been dying to make it ever since. I found the original to be just slightly bland, so I made a few updates to the recipe and it turned out every bit as amazing as I could have hoped. I can’t wait to make it again!Burlington Free Press 1 pastry crust (recipe follows) 1 medium delicata squash, ends removed, cut in half lengthwise, seeded, and sliced 1/4 inch thick 1/2 red onion, sliced into 1/4 wedges 2 Tablespoons olive oil 1/2 teaspoon sea salt 4 cloves garlic, chopped 3/4 pound high quality sweet Italian sausage, removed from casing and sautéd (broken down into chunks) 2 apples, peeled, cored and cut into 1/2 inch chunks 2 cups cheddar cheese, grated 2 to 3 Tablespoons milk
- Preheat oven to 375 degrees.
- Make pastry dough (recipe follows) and set aside to chill.
- Toss squash, onion, oil and salt in a bowl. Spread on a large rimmed baking sheet and roast for about 20 minutes until soft but not brown, tossing once or twice.
- On a lightly floured surface, roll dough out into an 1/8 inch thick, 16 inch diameter circle and transfer to a cookie sheet.
- Spread the garlic evenly over the center of the pastry leaving about a 1 inch area around the edge clear.
- Spread 1 cup of cheese onto of the garlic.
- Next spread the sausage, then the squash/onion mixture, then the apple and finally the remaining cup of cheese on top.
- Fold the edges of the pastry up over the filling, and brush the edges with the milk.
- Bake for 30 to 35 minutes or until golden brown. Slice and serve warm.
Makes 4 to 5 servings.
- In the bowl of a food processor fitted with a dough blade, combine flour, cornmeal and salt and pulse a few times to mix.
- Add cream cheese and pulse for about 20 seconds or until it becomes a mixture of course crumbs.
- Add butter and pulse for about 20 seconds or until the mixture retains no crumbles larger than pea size.
- While running on low, add 2 Tablespoons of ice water and process for about 30 seconds. Test to see if a pinch of dough will hold together, if it does not, add more ice water a teaspoon at a time, be careful not to add too much.
- Turn the dough out onto a lightly floured surface and kneed just a few times, until a single ball forms.
- Flatten into a disk, wrap with plastic, and refrigerate for 30 minutes. Let warm slightly before rolling out if you chill it longer.
- On a lightly floured surface, roll dough out into an 1/8 inch thick, 16 inch diameter circle and transfer to a cookie sheet and fill.
Makes one pastry.