Butternut Squash Galette with Roasted Garlic, Caramelized Onions, and Toma
Source: Jennifer Luttrell, Pt. Reyes Farmstead Cheese Co.
Serves 4 to 6
1 cup all-purpose flour
½ teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 to 4 tablespoons ice water
1 butternut squash, peeled, seeded, and diced
4 tablespoons olive oil, divided
2 teaspoons freshly chopped thyme leaves
½ teaspoon kosher salt
½ teaspoon black pepper
1 large head garlic, whole and unpeeled, top cut off
2 large yellow onions, peeled and thinly sliced
1 teaspoon honey
½ cup fresh ricotta
1 cup grated Point Reyes Farmstead Cheese Co. Toma
Minced fresh thyme, for garnish (optional)
1. To make the crust, put flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture resembling small peas. Add the ice water, 1 tablespoon at a time, pulsing until the dough sticks together. Mix only until all crumbs are incorporated into dough.
2. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
3. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
4. To make the filling, in a large mixing bowl toss the butternut squash with 2 tablespoons of the olive oil. Stir in the 2 teaspoons thyme, salt, and pepper. Spread the squash onto one of prepared baking sheets. Place the head of garlic on the edge of the baking sheet and place in the oven. Bake until the squash and garlic are tender, about 25 to 30 minutes. Set aside.
5. Meanwhile, heat the remaining 2 tablespoons olive oil in a medium sauté pan over medium-high heat. Add the onions and a pinch of salt to the pan and stir to combine. Cook the onions, stirring occasionally, until they begin to brown and soften. Add the honey, reduce heat to low, and continue to cook until the onions are very soft and deep golden brown, about 20 minutes. Set aside.
6. When the garlic is cool enough to handle, peel and put it in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
7. Remove the dough from the refrigerator and roll out the dough into a large circle about ¼-inch thick. Transfer to a parchment paper-lined baking sheet. Spread the garlic-cheese mixture over the dough, leaving a 1-inch border. Top with caramelized onions followed by butternut squash and fold the edges of dough toward the center of the galette. Sprinkle Toma over the center of galette.
8. Bake until thecrust is crisp and golden brown, about 25 to 30 minutes. Garnish with additional chopped fresh thyme, if desired. Let cool slightly and then slice and serve.
Photo courtesy of Pt. Reyes Farmstead Cheese Co.