Butternut Squash & Caramelized Onion Galette
This rustic galette screams out fall.
I have 3 varieties of beautiful sage still going strong in my garden, I only seem to use it in the cool weather, though it grows in my garden all summer long.
It's the last herb standing.
Sage is the perfect match for squash. The flavors work so well together.
Here, I made Smitten Kitchen's rustic squash galette, and it was so easy.
I think you could use any cheese. The original recipe calls for fontina, which I never seem to have, so I used cubed fresh mozzarella instead, and it worked out perfectly.
This is a wonderful tart. The butternut squash is so sweet and delicious, as are the yummy caramelized onions.
This was love at first bite.
Butternut Squash & Caramelized Onion Tart (adapted from Smitten Kitchen)
1 sheet defrosted frozen puff pastry
For the filling:
1 small butternut squash (about 1 lb.)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion or 2 medium, halved and thinly sliced in half-moons
1 teaspoon kosher salt
pinch of sugar
splash of balsamic vinegar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina, gruyere, or mozzarella cheese (about 2 1/2 ounces), grated or cut into small bits
1 tbsp chopped fresh sage leaves
Cut the butternut squash into cubes. It's easy.
Just cut the squash in half down the middle, and slice off the skins with a sharp knife.
Cut into small cubes and place on a baking sheet and drizzle w/ olive and kosher salt.
Bake in a 375F oven for 25-30 minutes. Remove the squash and place in a bowl.
While the squash is roasting, prepare the onions.
I like a higher ratio of onions to squash, so I use 2 onions.
In a heavy skillet, heat butter and cook the onions on low heat, until translucent. Sprinkle w/ some kosher salt and a pinch of sugar while cooking.
Onions should be done in about 15 minutes.
Towards the end of cooking splash the pan with some balsamic vinegar for extra yumminess, color and taste.
Place onions in the bowl with the chopped sage and the cooked squash. Mix together. Add in the cheese and give another toss.
Roll out puff pastry on a paper lined baking sheet and form a rustic circle.
Once the filling is cooled, spread into the middle of the pastry.
Fold over the edges to seal in the filling.
Bake in preheated 375F oven for 25 minutes, until the edges are nice and golden.
Let rest a few minutes before cutting into wedges.