enjoy the world

Pumpkin Galette with Caramelized Onion and Cheese

Pumpkin Galette with Caramelized Onion and Cheese
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Autumn…Like it or not, autumn is just on the other side of the window pane! I love the Fall months and the Indian Summer with its warm bright colors, its new found and pleasant carpet of leaves, and the occasional down pour that makes you want to curl up in the warmth with a hearty meal. For some reason I have always liked autumn more than any other season.  May be because during this interval you spend more time at home and consequentially with your family. Or maybe it is because of the inviting and gorgeous colors that find a spot on the tree leaves and eventually fall to blanket everything in their warm hues. Is it even possible to describe love? Even if it is a love for a season…

In the Fall I begin to cook a lot of full bodied, soul warming soups and stews as savory baked goods with autumnal veggies begin to appear on my table. What better time is there to make meals with all of the different flavors and colors that the winter squash family has to offer! Today I am baking a galette. I like my galettes both sweet and savory; the dough for this pie works magically for salty or sugary treats. When preparing the mixture before baking you will be surprised to find that after only a few minutes there will be a soft, elastic, and perfectly blended ball of dough in your hands. Usually I would make this pumpkin tart with balsamic vinegar glazed onions, however, this year, when making my pumpkin filling, a bottle of apple cider in my fridge caught my eye and provoked me to use the cider instead of the balsamic vinegar. The onions cooked in cider came out to be so tasty that I will have to devote a whole post to their many uses. The galette turned out to be a perfect addition to the Autumn table by embodying the flavors and colors of the fall.
 

 

   4-6 servings

   Ingredients 

  •    1 lb pumpkin or butternut (about ½ large butternut), peeled, sliced or cubed
  •    12-16 oz onion (yellow or red), sliced
  •    3 Tb.s. apple cider (or 1 Tb.s. apple vinegar)
  •    1 cup grated cheese (gruyere, emmentaler, fontina, jarlsberg, gouda)
  •    Pinch of nutmeg
  •    Pinch of cayenne
  •    3-5 sage or basil leaves, julienned (or use dry sage, herbs de Provence or herbs to taste)
  •    1 Tb.s. butter
  •    Salt 
  •    Freshly ground black pepper
  •    2-3 Tb.s. olive oil (or other oil for cooking)
  •    1 portion Pâte Brisée

     For Pâte Brisée:

  •    1 ¼ c. (175 г) flour, or a little more if need
  •    ½ t.s. salt
  •    1/2 c. (100-120 g/1 stick) butter, cut on small pieces
  •    3-8 Tb.s. ice water

 

Preparation

For dough:

In a big bowl mix flour and salt. Add butter. Work with your fingers to make crumbles.

Slowly spoon by spoon add water, firming a ball.

OR

Pulse flour and salt in a food processor. Add butter. Blend until the mixture resembles coarse meal. Spoon by spoon add water.

If dough is too sticky add some flour. If it is too crumbly add some water. Dough should be soft and elastic.

Gather dough into a ball.

Flatten it into a disk, cover with plastic wrap and put in a fridge.

Meanwhile make filling.

Heat the oil in a heavy skillet. Add onions, salt, pepper and cook over medium to low heat for 7-10 minutes.

Add apple cider, lower the heat, and cook another 7-10 minutes.

Transfer the onions into a bowl. Set aside.

Heat some oil in the same pan. Add pumpkin and brown over medium to high for 4-5 minutes.

Add pumpkin to the onions. Let it cool.

Stir in cheese, sage or other herbs, nutmeg, cayenne, black pepper, and salt (if need).

Preheat oven to 375 F (190 C).

Roll the dough between two pieces of plastic wrap or wax pepper into 12” round.

Transfer it to an ungreased baking sheet.

Add filling leaving 2” border.

Fold the border over the filling. You will have rustic looking open face tart.

Top the filling with tiny pieces of butter if you wish.

Bake 35-45 minutes or until crust is golden.

Remove from the oven, let stay for 5-7 minutes. Transfer onto a platter or serving board.

Serve warm or at room temperature just as is or with dollop of sour cream or cream fresh.

 

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  •  Cook’s tip:

The filling should be at room temperature, not hot. Hot filling makes dough weak and “runny”.

You can make tart in a tart/quiche form instead of galette.

 

Cook with pleasure and enjoy the world!

 



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