Galette: A savory, sweet take on squash

  • By Joe Gray Chicago Tribune
  • Thursday, January 16, 2014 9:36pm
  • Life

This galette takes a little longer than our usual fast dinner, but I’ll justify that with this argument: 30 minutes or so of that time is merely waiting for the thing to bake.

That’s time to check the kids’ homework or make a salad or relax with a glass of wine.

The 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 crisp bacon or crisped cubes of prosciutto would be good mixed into the squash, and you could saute the onions in the fat.

Squash galette

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 ¼ teaspoon salt or more to taste.

Place the crust on a parchment-lined baking sheet; spread with the squash mixture, leaving a border about 1½ inches wide. Sprinkle with the blue cheese and sage. Season with plenty of 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 to 35 minutes. Serve warm, sliced into wedges like a pie and accompanied by a green salad.

Makes 4 servings. 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.

More in Life

Snohomish native is band kid turned genre-bending jazz star

Aubrey Logan is coming back to the Triple Door in Seattle to share her jazz-meets-pop music.

Student photo contest winner captures a weary moment

“The Baker,” by Emily Sanger of Edmonds-Woodway High School, was shot at the Pike Place Market.

Longtime musician sees growth in Everett music scene

Karl Blau is one of more than 60 acts slated to perform at the Fisherman’s Village Music Festival.

‘Love, Simon’ updates ’90s teen movies with gay protagonist

Its pleasant nature makes it bland but enjoyable, in the tradition of “Guess Who’s Coming to Dinner.”

Egg hunts and more planned in Snohomish County

Eighteen events will take place this week and next.

Small artworks create big impression at Edmonds gallery

The show features 174 works by 69 artists, none larger than 2½ inches wide by 3½ inches tall.

‘Midnight Sun’: Weak leads, ridiculous story line doom sick-teen romance

There’s no spark whatsoever in this cheesy entry in a tiresome movie genre.

‘Paul, Apostle of Christ’ portrays the early Christian community at its most fragile

The movie benefits from strong performances and production values and a lack of proselytizing.

TV personality known for playing Bozo the Clown dies at 89

Frank Avruch played the clown character that was particularly popular in the U.S. in the 1960s.

Most Read