pumpkin and caramelised onion galette
Well, I suppose this is more of a autumn/winter recipe, but who cares? I love pumpkin and caramelised onion too much… Just the other day, I find myself craving for pumpkin soup, thankfully the cafe right below my office is selling some. Yum!
Anyway, I should really be packing up my room and desk for the week-long renovation at my home next week, but I just don’t feel like doing it. I found myself flipping through recipe books instead, and came across this recipe from the Smitten Kitchen Cookbook. It’s been a while since I cooked dinner, or made any savoury dishes, or baked a pie of any sort. And it happens, today’s a holiday (Canada Day or the Hong Kong SAR Establishment Day, take your pick), so I decided to make this.
The recipe’s originally posted on the Smitten Kitchen site, but Deb also had it in her book, so it’s definitely a must try for me! I did make some variations though, so feel free to compare and share your own as well!
Recipe makes one 12-inch galette
- 2 cups of all-purpose flour (more for work surface when rolling pastry out)
- 1/2 cup of whole-wheat flour
- 1/2 teaspoon of salt
- 225 g of unsalted butter, chilled and cut into cubes
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1/3 cup of ice water
- 1.2 kg of pumpkin/butternut squash (I probably added more :P)
- 3 tablespons of grapeseed oil
- 1 1/2 teaspoon of table salt
- ground pepper
- 1 tablespoon of butter
- 2 large onions, cut into thin half-moon slices
- 1/4 teaspoon sugar
- 1 cup of grated cheese (I used a mixture of parmesan and emmental
- 5 cloves of black garlic (optional, I had some lying around..)
- 40 g of goat cheese (also optional)
- 1 teaspoon of thyme
- 1 egg yolk plus 1 teaspoon of water for glaze
Pastry - combine salt and flours in bowl, add in butter and use a pastry blender or knife to cut the butter. The butter should be mixed into the flour like pebbles. (Deb says texture should be cornmeal like). Whisk sour cream, vinegar and water, pour into flour/butter mixture. stir with your hands until a smooth large dough forms (don’t knead the dough too much though!) Wrap dough in cling wrap and chill in fridge for at least an hour (and up to 2 days - yes, make the pastry dough ahead to save time!)
Pumpkin/squash - peel the skin off, scrap out the seeds and cut into 1/2 to 3/4 inch cubes. place in a large bowl and toss them with 2 tablespoons of oil, 1/2 teaspoon of salt and some pepper. Spread the pumpkin pieces on a baking sheet, and roast in oven at 205 C (or 400 F) for 30 minutes, turning them occasionally. When tender and slightly browned, set aside to cool.
Onions - melt butter and 1 tablespoon of oil in a skillet in medium low heat, and cook the onions. Add sugar and 1 tablespoon of salt and keep stirring the onion as they cook.Cook until soft and tender for about 25 minutes. (Keep an eye on it though, the 25 minutes is a suggested time by Deb. I use flame stoves here in Hong Kong, and the heat is spread evenly and quicker than North American electric stoves, so cooking time was on 15 minutes. It get’s very tricky to caramelise onions, so becareful, don’t over brown them!)
Assemble! -Combine the roasted pumpkin, onion, grated cheese, black garlic (optional), and thyme in a large bowl while veggies are still hot.
Remove pastry dough from fridge, and let it soften a bit (chilled but soft enough for rolling). Roll out the dough on a floured surface/in between baking paper/cling wrap into a 16-17 inch circle. Transfer pastry onto a lined baking sheet (or a pie dish like I did). Spread filling over the dough, making sure there’s still a 4-5 cm border. Fold and pleat the pastry over the filling. Brush the crust with the egg/water mixture.
Bake the galette in oven at 205 C (or 400 F) for 30-40 minutes, or until the crust is golden brown. Done!
Serve it hot, warm or at room temperature.