Franklin’s Mid Coast Teleme Pairings & Recipes
Franklin’s Mid Coast Teleme
Pair with dried cranberries, walnuts and Pinot Noir
Franklin’s Mid Coast Teleme
Franklin’s Mid Coast Teleme
Pair with Tomato Jam, Sweet Baguette and Grenache
Franklin’s Mid Coast Teleme
Franklin’s Mid Coast Teleme
Serve with dry cured Salami, Sweet Baguette and Stout
Franklin’s Mid Coast Teleme
Franklin’s Mid Coast Teleme
Pair with dried figs, currants, pine nuts and Zinfandel
Additional pairings available upon request! Please contact Sheana Davis, The Epicurean Connection for pairings, recipes and culinary suggestions. sheana@vom.com
Teleme, Squash, and Onion Galette
From Laura Werlin’s “The New American Cheese”
If the words “buttery” and “crunchy” conjure up positive food images for you, then this recipe is a can’t-miss. A pastry dough rather than a pizza dough, a galette is a thin, free-form pastry that has plenty of butter and does not need to rise. This dough definitely makes for a rich dish, but it also creates a delicate, flaky crust for the cheese and vegetables. The Teleme really makes this dish, and I would highly recommend you go the extra mile to find it. This entire recipe can be doubled easily. Or, you can double just the dough recipe and keep half of it frozen for later use. ________________________________________________________________________
For the dough:
1 cup flour
1/8 teaspoon salt
1/8 teaspoon sugar
3/4 stick (6 tablespoons) unsalted butter, very cold and cut into 1/4-inch cubes
1/4 cup ice water
For the topping:
1 tablespoon olive oil
1/2 yellow onion, sliced thin
1/4 pound yellow squash, sliced into 1/4-inch rounds
1 tablespoon fresh thyme leaves, or 1 1/2 teaspoons dried thyme
Salt and freshly ground pepper, to taste
1/3 pound Teleme cheese, coarsely grated (If the cheese is ripe and runny, then use spoonfuls of the cheese or instead use grated Jack cheese, mozzarella, or young Provolone)
1 tablespoon milk or cream
To make the crust: In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of water into the center and, using a fork, bring some of the flour-butter mixture into the water. Continue doing this until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water one tablespoon at a time. Press the dough into a ball and then flatten into a disk, about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen until you’re ready to use it.
To make the topping: Preheat oven to 400˚F. Place an oven rack in a slot in the lower third of your oven. Do not place the rack in the lowest slot or the bottom of the galette will burn before the topping is done. In a medium skillet, heat the olive oil over a medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are slightly translucent, but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside.
To assemble: Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8-inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet since you’ll likely end up with melted butter on your oven floor). Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border of the galette toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter with the crust overlapping the edges of the filling. Brush the folded-over edges with the milk or cream.
Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Let sit 5 minutes and serve. Serves 4 as a first course or 6 to 8 as an hors d’oeuvre.
©The New American Cheese by Laura Werlin
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