Tuesday, November 15, 2011

Butternut squash and carmelized onion galette from Smitten Kitchen

I have a friend from Michigan coming to visit me this weekend. I tried this recipe out last night and oh my was it good. It is again from Smitten Kitchen, and as usual I have tweeked it a bit for my purposes. Here is the origional recipe. I have said it before and I will say it again Smitten Kitchen has some mighty fine and super good recipes, go check her out!

Butternut Squash and Caramelized Onion Galette
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut intopieces *To make the crust flakier I freeze the butter then at the last minute use a large hole cheese grater to cut up the frozen butter.*
1/4 cup sour cream, *I didn't have sour cream and used plain yogurt and it turned out fine.
2 teaspoons fresh lemon juice *No fresh lemons so I just used the squeeze kind to no ill effect.
1/4 cup ice water
For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons * It turns out much better if you make the slices very, very thin. I made sure my knife was Kill Bill sharp and it worked well.
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste *I used 1/2 t because I like it hot
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits *No fontina cheese at my grocer so I used gouda, and it turned out well
1 1/2 teaspoons chopped fresh sage leaves *No fresh sage leaves, but the ground ones work fine, I used 1/2 t of dried. The rule of thumb for converting fresh to dried is 1 teaspoon of dried = 1 tablespoon of fresh.
1. Make pastry:
In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash:
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 foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
3. Caramelize onions:
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.
4. Raise the oven temperature to 400 degrees.
Mix squash, caramelized onions, cheese and herbs together in a bowl
5. Assemble galette:
On a floured work surface, roll the dough out into a 12-inch round. 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.
6. 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. Serves 6.


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