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Butternut Squash Tart
Sibby Barrett

Butternut Squash and Caramelized Onion Galette

This is another fall favorite of mine. I love the combination of butternut squash, golden caramelized onions, melty cheese, musky sage and flaky pastry. This recipe lends itself to multiple change ups. Most any hearty vegetable can sub in for the squash; use your favorite cheese and change up the herbs as you like. I've made this with potatoes and blue cheese, delicious! This is another showstopper that freezes well for reheat on party night. Do your self a favor and buy the butternut squash cut up to save a lot of time and energy!
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Course: Appetizer, Main Course, Side Dish, Brunch
Cuisine: American
Ingredients Method

Ingredients
  

pastry
  • 2 1/2 cups flour
  • ½ teaspoon salt
  • 16 tablespoons butter cold, cut into 1" dice
  • 1/2 cup sour cream or Greek yogurt cold
  • 1 tablespoon white wine vinegar
  • 1/3 cup ice water
filling
  • 4 cups butternut squash cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 sweet onions thinly slices
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • generous pinch cayenne
  • 2 cups fontina cheese grated
  • 1 teaspoon dried sage or 2 teaspoons fresh sage chopped
  • 1 egg yolk + 1 teaspoon cream or half and half for glaze

Method
 

pastry
  1. In a bowl, combine the flour and salt.  Add butter. Using a pastry blender, or your fingers, break up the bits of butter until texture is like cornmeal or pebbles. In a small bowl whisk together the sour cream, vinegar and water and pour this over the butter flour mixture.  Stir with a rubber spatula until dough forms kneading it once or twice on the counter if needed to bring it together.  Place dough on a double strength sheet of plastic wrap, pull up the sides up and around the dough like a "kiss". Gently massage dough through the plastic to help bring it together. Flatten, wrap tightly and chill for 1 hour or freeze for 20-30 minutes. 
filling
  1. Preheat oven to 400º.   Pour 2 tablespoons olive oil onto 1 large sheet pan, spreading it all around the pan.  Lay the squash chunks on the sheet in one even layer.  Sprinkle with 1/2 teaspoon of the salt and ½ teaspoon black pepper and roast for 18-20 minutes or until tender, turning the pieces occasionally so that they brown evenly.  Set aside to cool slightly and leave the oven on.  
     While squash is roasting, melt the butter and the remaining tablespoon olive oil in a heavy skillet and cook the onions over medium heat with the sugar and the remaining teaspoon of salt, stirring occasionally until soft and tender about 25 minutes.  Stir in cayenne.  Mix the squash, onions and herbs and spread out onto a large sheet pan to cool thoroughly. 
assembly
  1. On a lightly floured work surface, roll dough out into a 16"-17" round.  Transfer to a parchment lined sheet pan. Sprinkle half of the cheese on the pastry and top with the squash mixture, leaving a 2-2 1/2" border. Top with remaining cheese.  Fold the edges of the dough over the squash, pleating the edge to make it fit.  Leave the center open so that the filling shows.  Brush the outside of crust with egg yolk wash.
     Bake until golden brown 30-40 minutes.  Remove from oven let stand for at least 10 minutes and then slide onto serving plate.  Cut into wedges and serve hot, warm or at room temp.