{"id":4988,"date":"2016-01-20T18:31:21","date_gmt":"2016-01-20T23:31:21","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4988"},"modified":"2016-01-20T18:31:21","modified_gmt":"2016-01-20T23:31:21","slug":"harissa-squash-and-feta-galette-from-washington-post","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2016\/01\/20\/harissa-squash-and-feta-galette-from-washington-post\/","title":{"rendered":"Harissa Squash and Feta Galette from washington post"},"content":{"rendered":"

\"yum\"<\/a><\/p>\n

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
\n1\/2 cup dark or light rye flour
\n2 cup all-purpose flour
\n1 teaspoon kosher salt
\n6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
\n4 to 6 tablespoons ice water
\n2 teaspoon apple cider vinegar<\/p>\n

For the galette
\n2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
\n2 cup harissa (store-bought or homemade; see related recipe and headnote), or more for serving
\n3 ounces feta cheese, crumbled
\n1 large egg yolk
\n2 teaspoons whole milk
\nCilantro leaves, chopped, for garnish<\/p>\n

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight). \u00a04 to 6 servings<\/p>\n","protected":false},"excerpt":{"rendered":"

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight. 1\/2 cup dark or light rye flour 2 cup all-purpose flour 1 teaspoon kosher salt 6 tablespoons chilled vegan … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,7],"tags":[69,555,113,4,220,615],"class_list":["post-4988","post","type-post","status-publish","format-standard","hentry","category-entree","category-recipes","tag-cilantro","tag-eggs","tag-feta-cheese","tag-main","tag-milk","tag-winter-squash"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4988"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4988\/revisions"}],"predecessor-version":[{"id":4991,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4988\/revisions\/4991"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}