My mom came to visit last weekend! My good friends had never met my mom so I decided to have everyone over for dinner on Saturday night to meet her and eat some good food. And eat good food we did.
Mom got in on Saturday morning and we immediately went to the Farmer’s Market. The Santa Fe Farmer’s Market is a wonderful place – there is always an abundance of beautiful, fresh and locally grown produce. In the winter, it gets a bit smaller – but we were able to find 2 of the most perfect onions you can imagine, eggs, and carrots this time around. The farmer’s market is always a festive outing, everyone is so jovial and you can always count on at least 1 band playing, usually involving a banjo. Starting your day with fresh produce, banjo music, and lots of friendly faces is a pretty nice way to welcome the weekend.
So with my mom here, I wanted to make something special. And I had just the thing in mind – a butternut squash tart with caramelized onions. I made this one other time in the fall and it was so good. So. Good. I was a bit worried about the time it would take to prepare because we spent all day walking around Santa Fe and didn’t start cooking until 4. And then I remembered that the tart dough had to rest for an hour! But we had plenty of wine and cheese to hold us over!
Butternut squash can be a pain to prepare. The slicing, the dicing, the pealing – blech. It’s not fun. But I found a shortcut that really works well. Before cutting the squash at all, peal it with a sharp vegetable peeler. You have to go over it twice, but it really seems to cut down on the prep time. Which is a good thing when you are rushing (ahem)!
I love the small of onions cooking in butter. You really can’t get much better. The smell is so homey and comforting. And then add roasted squash?! Yes please. And this crust! It turned out so flaky and delicate. Much better than the first time I made it. Instead of sour cream as the recipe calls for, I used some homemade yogurt. I don’t know if that is what made the crust so super flaky – but I am not complaining!
Dinner turned out delicious and I had such a great time with my mom. Hopefully she’ll come back and visit again soon (and this time we’ll invite Dad as well)!
Butternut Squash and Caramelized Onion Galette
adapted from Smitten Kitchen
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup whole milk yogurt
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 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese grated
1. 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. 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 half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare squash: 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.
3. 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 occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out into a 12-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. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
6. 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 6.