Winter Squash Galette with Cheddar, Rosemary, and Caramelized Onions
You can buy premade, unbaked pie crust and a package of peeled winter squash for this tart, but there’s no shortcut to real caramelized onions, which require some time at the stove to develop their sweet and flavorful character. It’s worth doubling the amount called for here to have extra on hand.
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced into rings
- 12 ounces peeled raw winter squash butternut, acorn, hubbard, or kabocha
- 1/3 cup fresh orange juice
- 2 teaspoons finely chopped fresh rosemary
- ½ teaspoon salt
- 1 cup grated sharp cheddar
- 9- inch round unbaked pie crust
- In a large skillet, heat oil over medium heat. Add onion, and reduce heat to medium-low. Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes. Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.)
- Heat oven to 350°F. Cut squash into 3/4-inch-thick cubes; you should have about 2 1/2 cups total.
- In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
- Place pie crust on a baking sheet. Mound squash mixture in the center, leaving a 2 1/2-inch border of pie crust around the filling. Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
- Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender. Allow to cool before serving; it’s best to slice the galette when it’s warm, not hot.