The season is upon us.
While many of you thought this statement referred to the holiday season (and to some degree, it does), I am talking about the season of new cookbooks. Fall, particularly October, is a big release time for new cookbooks. Just when growing season at the farm is dwindling-along with my enthusiasm for creating recipes-a new Amazon box appears on my doorstep. Praise be to pre-orders that show up, half forgotten because months have passed since placed…a surprise gift to myself! On these afternoons when the sun is hanging low and golden in the sky already at 4:30 pm, it’s the perfect time to curl up with an afghan, a cup of something warm and a new cookbook (post-its flags in hand, of course!)
Almost everyone who follows food blogs knows the Smitten Kitchen. Deb Perelman’s wit and sense of humor alone are worth reading for…but the recipes! I was pretty excited to share a recipe from her new book with you and this one seemed a no-brainer (because you know how I love a good tart, or two) . Besides, those squash sitting in a basket on the corner chair in my kitchen have been beckoning me the past several weeks. Add in caramelized onions and the deal is sealed.
2 cups all-purpose flour, plus more for work surface
1/2 cup whole-wheat flour
1/2 Tbsp salt
16 Tbsp cold unsalted butter, cut into pieces
1/2 cup non-fat plain Greek yogurt
1 Tbsp white wine vinegar
1/3 cup ice water
2 small or 1 large butternut squash (about 2 1/2 pounds)
3 Tbsp olive oil
1 1/2 tsp salt
2 large onions (I used yellow), halved and thinly sliced
1/4 tsp sugar
1/4 tsp cayenne pepper, or to taste (optioinal)
2 cups (6.5 ounces) grated Fontina cheese
1 tsp chopped fresh thyme
1 egg yolk with 1 tsp water (to brush the crust)
to make the pastry:
In a food processor, add flours and salt. Add pieces of butter and pulse until the texture is like cornmeal or small pebbles. In a small bowl, whisk together the yogurt, vinegar and water. Pour this over the butter-flour mixture. Pulse together until blended. Remove and knead once or twice on the counter to bring the ball of dough together. wrap in plastic and chill in the refrigerator for 1 hour.
prepare the squash:
Preheat oven to 400 degrees. Cut the squash at the neck, then halve into 4 pieces. Peel the squash using a vegetable peeler. Scoop out seeds. Cut the squash into 1/2-to-1/4 inch chunks. Pour 2 Tbsp of the olive oil into a large rimmed baking sheet, spreading so that it is slick. Lay the squash chunks on top of the oil in one layer. Sprinkle with 1/2 sp salt and black pepper. roast for 30 minutes or until the squash is tender, turning the pieces occasionally so that they don’t brown unevenly. Set aside to cool.
caramelize the onions:
While the squash is roasting, melt the butter and remaining Tbsp olive oil in a large skillet. Cook onions over medium-low heat with the sugar and remaining tsp of salt. Cook, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper.
Mix the squash, onions, cheese and herbs together in a large bowl.
On a floured work surface, roll the dough out into a 16-to-17 inch round. It’s okay if the edges are a little rough. Transfer to a parchment-lined baking sheet or pizza stone. Spread the squash mixture over the dough, leaving a 2-to-2 1/2 inch border of dough around the edge. Fold the dough border over the squash mixture, pleating the edge as you go to make it fit. The center of the galette will remain open. Brush the outside edge of the crust with the egg yolk wash.
Bake until golden brown, about 30-40 minutes. Remove galette from oven. Let stand for 5 minutes before cutting into wedges to serve.