Tuesday, October 21, 2008
Roasted Butternut Squash & Carmelized Onion Galette
I subscribe to several cooking blogs. On Saturday morning as I scrolled through the unread items in my Google Reader, I saw a recipe for a Butternut Squash Galette, which is a free-form tart. I cannot remember whose blog it was at this time, so you'll have to hit Google for the exact recipe.
It looked so good that I just had to make this recipe! I had all the necessary ingredients, except for some Fontina and fresh sage leaves, which Mom sent over from her fridge (the cheese) and my sister's herb garden (the sage, obviously).
First, I peeled and cut up a butternut squash. Then, I roasted it in a 350 degree oven until soft.
While the squash was baking, I sliced a Walla Walla sweet onion thin and then carmelized it in a cast-iron pan. If I re-do this recipe, I would use a regular yellow onion to provide a bit more contrast to the squash's sweetness, especially since carmelizing onion makes them sweet as well.
I mixed the squash, onion, shredded Fontina and chopped sage leaves in a bowl.
I placed the filling in the center of a pre-made Trader Joe's pie crust, leaving a margin around the edges. I folded the dough up over the edge of the filling, pleating it as necessary to make it fit. (It is at this stage that the photo was taken.)
The tart is then baked at 400 degrees for about a half hour until golden brown. It was heavenly and, again, smelled so good that I forgot to take a final photo.
My cousin Julie had some into town to stay the night, and Marlo graced us with her presence for dinner (sometimes a big victory with teenagers on a Saturday night). Everyone enjoyed it very much.
Julie ate some of the leftovers for lunch on Sunday, and I had some for Monday's lunch. It wasn't nearly as good re-heated, but still very tasty.