Tuesday, October 12, 2010

Butternut Squash and Carmelized Onion Galette


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


  1. 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.
  2. 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.
  3. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
  4. 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.
  5. 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.

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