Even though this isn’t one of the traditional squash varieties that I grew up eating, nothing says autumn and winter like butternut squash. I actually remember the first time I ate a butternut squash — in a risotto at some restaurant in New Haven while I was in college.
And then once I had one, I couldn’t get enough! When I saw this butternut squash and onion galette recipe, I thought it would make a fantastic Thanksgiving appetizer. I found the pastry recipe to be a bit futzy, so I cut out a few steps, and saved some time by making it in the food processor. Any time savings during the days leading up to Thanksgiving is a good idea in my book.
Butternut Squash and Caramelized Onion Tarts (adapted from Smitten Kitchen)
For the Pastry
1 1/4 c AP Flour
1/4 tsp salt
1 stick unsalted butter, cut into pieces (I store my butter in the freezer, so it stays really cold)
2 tsp lemon juice (I used half a lemon)
1/4 c ice cold water
1/4 c sour cream
- combine flour, salt, and butter. Process in food processor or use pastry cutter until mixture resembles coarse meal
- whisk in lemon juice, sour cream, water. Work slowly into flour/butter mixture. Be careful not to over mix.
- Chill in fridge while prepping the filling
Squash and Onion Filling
1 small butternut squash
2 tbs olive oil
1 large onion, sliced thin (a mandolin works great for this)
1 tsp salt
3/4 c gruyere or asiago cheese
1 1/2 tsp sage leaves
- Preheat oven to 375F
- Peel and dice squash into 1/2 inch cubes
- Toss with olive oil and salt, spread on sheet pan
- Roast for 30 min
- While squash is roasting, caramelize onion with butter, 1/2 tsp salt. A pinch of sugar sometimes helps with the caramelization process
- In a large bowl, mix onions, squash, cheese, and sage.
- Preheat oven to 400F
- Remove pastry from fridge and roll out to about 1/4 inch thick.
- Cut pastry into rounds (I used a Progresso soup can), and place rounds into buttered muffin tin.
- Fill pastry lined muffin tins with squash and onion filling
- Bake at 400F for 30-40 min, until pastry is golden brown
The tart shells were wonderfully flaky, and the butternut squash and caramelized onions play off each other and give a hint of sweet along with the savory cheese. I actually forgot to add the cheese into the filling, and just shaved some asiago right on top of each of the tartlettes. I made these the day before; they got a little soggy, but I reheated them for about 10 minutes in a 400F oven, and they crisped right up. Delicious.