CARAMELIZED ONION & WINTER SQUASH GALETTE
This elegant but simple tart is savory, sweet and spicy and the crust is very flaky and easy to work with.
–Inspired by smittenkitchen.com
For the Galette pastry:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup plain, preferably whole milk yogurt
2 teaspoons lemon juice
2 tablespoons ice water (or just add enough to bring the dough together)
For the filling:
About 3 cups diced acorn squash
2 tablespoons olive oil, divided
1 onion or 2 shallots, halved and thinly sliced in half-moons
1 teaspoon salt
2 teaspoons chopped, fresh or dried sage leaves
1/4 teaspoon cayenne, or to taste
½ cup grated Parmesan or other hard cheese
2 teaspoons balsamic vinegar (optional)
For the the pastry dough:
1. Combine the flour and salt in a bowl. Cut the butter into the flour mixture using a pastry cutter or pulse a few times in the food processor or use your fingers, until the mixture resembles coarse meal with some pea-sized pieces too. In a small bowl, whisk together the yogurt, lemon juice and water and drizzle mixture over flour and butter and using a fork, quickly stir it to combine. Bring the lumps together into a ball and knead it for a few seconds just to bring it together. Do not overwork the dough. Cover with plastic wrap and freeze for 10 minutes or refrigerate for 20 (it keeps for 48 hours in the fridge if you’re making it ahead).
2. Toss winter squash pieces with just a little of the olive oil and a half-teaspoon of the salt and roast on baking sheet for about 20 minutes or until tender. Set aside to cool slightly.
3. While squash is roasting, heat remaining olive oil in a large skillet over medium-high heat and add onions and sage with the remaining half-teaspoon of salt. Saute for a few minutes until onions begin to soften, then turn down to medium-low, cover and stirring occasionally, cook until soft and golden brown, about 20 minutes. Stir in cayenne. Taste adjust for salt and/or spice.
4. Lower the oven temperature to 400 degrees. Gently mix squash, caramelized onions and cheese together in a bowl.
To assemble:
5. On a floured work surface, roll the dough out into a 14- 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. Drizzle evenly with the balsamic vinegar, if using. Fold the border over the squash, onion and cheese mixture, slightly overlapping/pleating the edge as you go around.
6. Bake until golden brown, 25-30 minutes. Remove from the oven, let rest for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve warm or at room temperature.