My foodie friend and I recently struck up a recipe/foodtography competition. We are taking turns challenging each other by choosing an ingredient to use in each recipe while also trying to capture the art of it. I’m really happy to do things like this because I get to practice my camera skills and also challenge myself to new recipes and cooking methods.
Challenge #1: Pumpkin
Ingredients (pumpkin mixture)
- 2-3 lb cooked pumpkin
- 1 cup arugula
- 1/4 cup goat cheese
- 1/4 cup grated parmesan cheese
- 2 eggs, beaten
- Caramelized onions (see recipe below)
- Olive oil
- Salt and pepper
Directions (pumpkin mixture)
- Preheat oven to 350 degrees.
- Slice the pumpkin in half. Scoop out the seeds and strings until the smooth flesh is visible.
- Lightly drizzle the insides with olive oil and add a pinch of salt and pepper to both halves and spread around the inside evenly with your fingers.
- Place cut side down on a baking sheet and cook for 40-50 minutes until the outside is fork tender.
- Let cool for about 5 minutes before handling.
- Scoop out the pumpkin insides into a bowl.
- Combine 2 cups of pumpkin, arugula, goat and parmesan cheese, eggs, caramelized onions, and a small dash of salt and pepper. Mix together well. Set aside.
Ingredients (caramelized onions)
- 2 large yellow onions
- 3 tablespoons vegetable broth
- 2 tablespoons apple cider vinegar
- Olive oil
- Salt and pepper
Directions (caramelized onions)
- In a large skillet, add a large drizzle of oil and then the onions. Toss well to coat the onions in oil. Add and sprinkle of salt and pepper. Cook on medium heat, checking on them every 5 or so minutes to prevent them from settling in a burn spot.
- After about 30 minutes, add 1-2 tablespoons of both the vegetable broth and vinegar. Stir until the liquid has been absorbed into the onions. Taste an onion, add salt and pepper, and if you’re happy with the taste of them then you’re done! Set aside to cool before adding to pumpkin mixture.
Ingredients (tart dough recipe courtesy of Williams Sonoma)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 12 Tbsp unsalted butter, cut into 1/2 inch cubes
- 6-7 Tbsp ice water
Directions (tart dough)
- In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in the butter until pea-sized crumbs form. Add the water 1 tablespoon at a time until the dough mixture comes together; moist but not sticky.
- Turn the dough out onto a lightly floured surface shape each into a 10-inch disk. Cover with plastic wrap and refrigerate for at least an hour.
- On a lightly floured surface, roll out the dough into a 12-inch round shape, about 1/8 inch thick. Trim the uneven edges.*You may choose to roll out the dough on a floured baking stone instead of transferring afterwards. Transfer the round onto a floured baking stone and refrigerate for at least 30 minutes.
Directions for creating the galette
- Spread pumpkin mixture evenly over the dough, about a 1/2-inch thick and leaving about 1-2 inches free from the edge. *You may not use all of the mixture.
- Fold the edges of the dough over to encase the pumpkin mixture in a uneven circle.
- Cook on 350 degrees for 40-60 minutes. You want the crust to reach a golden brown.
- Top with a drizzle of olive oil, a bit of arugula, pepitas and/or crispy bacon bits.