This galette recipe couldn't be simpler. A galette, a rustic tart that can go sweet or savory, is easy to assemble and encourages improvisation.
This version is adapted slightly from a recipe by vegetarian cooking guru Deborah Madison - one that's been a house staple for so long that I make it from memory and had to dig it out to remember its source. (Madison wrote about it in Food & Wine nearly 20 years ago.)
I call for a store-bought crust here to save time, but your homemade crust would taste better. A pizza dough (about 1 pound) could also be used, again from the store or your own hands.
Some crispy bacon or crisped cubes of prosciutto would be good mixed into the squash, and you could saute the onions in the fat.
Prep: 20 minutes; cook: 30 to 35 minutes; makes 4 servings
2 tablespoons olive oil
1 onion, sliced in thick half-moons
1/2 teaspoon kosher salt
About 1 package (10 or 12 ounces) cooked frozen butternut squash puree
1 refrigerated pie crust for a 9-inch pie (or equivalent homemade crust)
1/4 cup crumbled blue cheese
5 fresh sage leaves, chopped, or 1 teaspoon dried rubbed sage
Freshly ground pepper
Heat the oven to 375 degrees. Heat the olive oil in a large skillet over medium-high heat; add the onion and season with a little salt. Cook, stirring occasionally, until softened, 10 minutes. Meanwhile, thaw the squash in the microwave according to package directions. Mix the squash and cooked onions together right in the skillet. Season with 1/4 teaspoon salt or more to taste.
Place the crust on a parchment-lined baking sheet; spread the squash, leaving a border about 1 1/2 inches wide. Sprinkle with the blue cheese and sage. Season with pepper. Fold the border of the crust over the edge of the filling. It will cover about 1 inch of the filling, leaving the middle exposed.
Bake until the crust is golden brown, 30-35 minutes. Serve warm, sliced into wedges like a pie and accompanied by a green salad.
Nutrition per serving: 322 calories, 20 g fat, 6 g saturated fat, 6 mg cholesterol, 32 g carbohydrates, 5 g protein, 540 mg sodium, 4 g fiber