Spaghetti Squash and Blue Cheese Galette

At Le Bon Nosh, guests will always find a seasonal galette offered at lunch throughout the year. This version features spaghetti squash and blue cheese. Served with a fresh salad dressed in our champagne vinaigrette, it’s perfect for a satisfying lunch or a light dinner.

Ingredients

-        1 medium spaghetti squash

-        1 tablespoon olive oil

-        1 small onion, thinly sliced

-        2 cloves garlic, minced

-        1/4 cup fresh sage leaves, chopped

-        3 large eggs

-        1/2 cup heavy cream (or milk for a lighter option)

-        1/2 cup crumbled blue cheese (Roquefort or Fourme d’Ambert)

-        1/2 cup grated Parmesan cheese

-        1/4 cup toasted hazelnuts or walnuts, roughly chopped

-        Salt and pepper to taste

-        Pinch of nutmeg

-        1 pre-made pie crust (or homemade if preferred, see recipe below)

DIRECTIONS

For the crust:

-        1 1/4 cups all-purpose flour

-        1/2 teaspoon salt

-        1/2 cup cold unsalted butter, cut into small pieces

-        3-4 tablespoons ice water

Mix until a dough forms, then let it cool in the fridge. Before rolling it out evenly, sprinkle some flour on the surface to prevent sticking.

1.      Preheat the Oven:

-        Preheat your oven to 375°F.

2.      Prepare the Spaghetti Squash:

-        Cut the spaghetti squash in half lengthwise and scoop out the seeds.

-        Place the squash halves cut-side down on a baking sheet lined with parchment paper.

-        Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.

-        Once cooked, allow the squash to cool slightly, then use a fork to scrape out the strands into a bowl. Set aside.

3.      Prepare the Tart Filling:

-        In a skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 5-7 minutes, until softened and lightly caramelized.

-        Add the minced garlic and chopped sage, and cook for another 2 minutes, until fragrant. Remove from heat.

4.      Make the Custard:

-        In a large mixing bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper.

-        Stir in the crumbled blue cheese and grated Parmesan cheese.

5.      Assemble the Tart:

-        Place the pie crust in a tart pan or a pie dish, pressing it into the edges and trimming any excess.

-        Spread the sautéed onions, garlic, and sage evenly over the bottom of the crust.

-        Layer the spaghetti squash strands over the onion mixture, distributing them evenly.

-        Pour the egg and cheese mixture over the squash, spreading it out evenly.

-        Sprinkle the chopped toasted nuts over the top of the tart.

6.      Bake the Tart:

-        Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

-        Remove from the oven and let it cool for a few minutes before slicing.

7.      Serve:

-        Garnish with extra sage leaves which has been fried in olive oil or a sprinkle of Parmesan cheese if desired. Serve warm or at room temperature.

Bon appetite. 

Forough & Le Bon Nosh Team