Friday 1 February 2013

Pumpkin, caramelized onion and goat cheese Galette.

I have always thought there are not wrong decisions. There are negative or positive outcomes to taken decisions, but a decision is always correct. Decisions are, or at least should, the result of have taken some time analyzing what you feel, what you want and which your action alternatives are; the result of being engaged with yourself and of having made the determination of  advancing, or even going back, taken in a specific context, not exchangeable to another one. Decision is a very conscientious and subjective process you make in a precise moment. Therefore, decision is a strong act from a consistent process, so it can never be considered as an incorrect. The act of decide is always correct and can never be undervalued. 

Instead, maybe what has brought you to a disadvantageous situation is not a conscientious decision, but a non-decision. Non-decision is dangerous. Non-decision made us forget our will and let us go to social context or manners' will, being not who we are but who we should be. Non-decision is when you abandon yourself to luck, when you do nothing to redefine the way, when you wait for an imaginary reward without your effort, which doesn't always arrive. The act of non-decision is always, always wrong and despite of being comfortable, you always realize about how wrong you are, and it is also always too late to solve it. 

Sometimes you feel you are in the limit of the decision, and that if it takes longer, you’ll be able to consider it a non-decision and it will be too late. Maybe you believe it is better not to think about it and let it flow: it is a non-decision. During this weekend I have felt like that, we have felt like that, in the limit of non-decision. The kitchen is my thinking place, so this galette, and something more, were the results of a morning in the kitchen, while I was thinking how to avoid non-decision taking, while I was totally immerse in decision process. This galette is not a wrong decision, isn’t it?

- shortcrust pastry
- Pumpkin
- Onion
- Goat cheese
- Rosemary
- Modena vinegar
- Brown sugar

Let the oven heat to 180 degrees while you peel and cut the pumpkin into small squares. In a baking dish, put the pumpkin pieces and spray tops with a little bit of oil and a salt and bake for twenty or twenty-five minutes, or until the pumpkin is soft. Let it cool. 

Meanwhile, cut the onion and cook it for five minutes or until it starts to become soft and transparent. At this point, add two tablespoons of brown sugar and a generous dash of Modena vinegar. Add the rosemary and let it cook while vinegar reduces. Finally, add the half of the goat cheese so it starts to melt, the other half will add before baking.

Mix the baked pumpkin with caramelized onions. Unroll the pastry over the baking tray. Sprinkle the filling trying to leave about three or four centimeters of edge. Try to close the galette while folding and sprinkle the goat cheese on top. Bake for twenty minutes or until the dough crisp and lightly brown. 

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