Butternut Squash, Caramelized Onion, and Goat Cheese Galette

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Butternut Squash and Caramelized Onion and Goat Cheese Galette

Everytime I make this free-form tart my mouth waters. It’s so good. it makes a great main dish with a big salad or a sidedish with a roast chicken.

Butternut Squash and Caramelized Onion and Goat Cheese Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup soft room temp goat cheese
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 tablespoons butter

1 large onion, halved and thinly sliced in half-moons, about 2 cups
1 teaspoon salt
Pinch of sugar
1/4 teaspoon pepper, or to taste
3/4 cup Jarlsburg cheese (about 2 1/2 ounces), grated or cut into small bits

3/4 cup goat cheese very soft at room temperature
1 1/2 teaspoons chopped fresh sage leaves or ½ teaspoon dried

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. whisk together the goat cheese, lemon juice and ice water and place in the refrigerator. 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 sprinkle the Ice water mixture while fluffing with a fork to combine. Be careful not to over work the dough. Gather the dough into a ball. Cover with plastic wrap and refrigerate for 1 hour.

The filling

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.

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 frequently, until soft and lightly golden brown, about 35 – 45 minutes. Stir in cayenne.

Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

Assemble galette

On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread the goat cheese over the dough leaving a 1 ½ inch boarder. Spread squash, onions, cheese and herb mixture over the goat cheese, 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.

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 4-6.