Monday, December 1, 2008
Butternut Squash and Caramelized Onion Galette
Another fantastic recipe from the Good Things Catered Blog. I knew I wanted to have squash at Thanksgiving but again I wanted to switch it up this year. When I saw this it just looked amazing and let me tell you it was! Everyone at Thanksgiving raved over this tart and 3 of my cousins asked me for the recipe. Even my husband, who is on the picky side, said this was just amazing (and he doesn't lie about food!). One thing that I did not realize about this recipe until I made is was that it makes 2 tarts...so keep that in mind! However, we had 16 people for Thanksgiving, and both tarts were completely gone at the end of the meal...no leftovers! So I'm really glad I made the 2! I also refrigerated the filling overnight and it worked out perfectly. All I had to do on Thanksgiving was assemble the dough, put the filling in the tart and bake! So easy & delish!
2 1/2 c. all-purpose flour
1/2 tsp salt
16 Tbsp (2 sticks) unsalted butter, cut into pieces
1/2 c. sour cream
1 Tbsp fresh lemon juice
1/2 c. ice water
1 large butternut squash (about 3lbs)
2 Tbsp olive oil
1 to 2 Tbsp butter (if you have only non-stick, the smaller amount will do)
2 sweet onions, halved and thinly sliced in half-moons
1 Tbsp balsamic vinegar
1 tsp salt
Pinch of sugar
1/4 tsp cayenne, or to taste
1 1/2 c. fontina cheese, cut into small cubes
2 tsp herbs de provence
-In a large bowl, combine the flour and salt.
-In a smaller bowl, place butter pieces.
-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 sour cream mixture to the well.
-With your fingertips, mix in the liquid until large lumps form.
-Pat the lumps into a ball; do not overwork the dough.
-Cover with plastic wrap and refrigerate for 1 hour (or overnight, as I did).
-Preheat oven to 375 degrees and line baking sheet with foil.
-Halve, seed, and cut into 1/2-inch pieces, removing skin.
-Toss pieces with olive oil and a half-teaspoon of the salt and roast on baking sheet for 30 minutes or until pieces are tender.
-Set aside to cool slightly.
-Meanwhile, 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.
-Add balsamic vinegar and cayenne,, stirring to combine and cooking down.
-Remove from heat and set aside.
-Mix squash, caramelized onions, cheese and herbs together in a bowl (this is where I refrigerated overnight).
-Raise the oven temperature to 400 degrees.
-On a floured work surface, halve the dough and roll each half out into a 12-inch round.
-Transfer to an ungreased baking sheet.
-Spread half of 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.
-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.