I tried a tart dough…but had no tart pan. Before than shelling out 30 pesos, I started browsing recipes, looking for inspiration, and…realized the existence of a galette! Deb, the mastermind of Smitten Kitchen opened my eyes to this wonderful galette recipe and a solution to my lack of pie pan.
While it made for a tasty treat, I was really impressed at how simply it came together!
- 1 pie crust dough
- 1 lb. winter squash
- 2 tablespoons olive oil
- 1 to 2 tablespoons butter
- 1 large onion, halved and thinly sliced in half-moons
- 1 teaspoon salt
- Pinch of sugar
- 1/4 teaspoon cayenne, or to taste
- 3/4 cup Gouda, grated
- 1 1/2 teaspoons chopped fresh sage leaves
- Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on sheet for 30 minutes or until pieces are tender, turning it midway if necessary. Set aside to cool slightly.
- While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
- Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
- Roll out dough and transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
- Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Comments: This was warm and savory. I think it would have been a tad bit better with the butternut squash, but I enjoyed it either way. Next time I’ll add a bit more cayenne.