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Roasted Butternut Squash and Caramelized Onion Galette with Orb Weaver Farmhouse Cheese
- 4 large onions, thinly sliced
- 3 cups diced butternut squash
- 2 tsp fresh thyme leaves
- 1 cup grated Orb Weaver Farmhouse cheese or other Gouda style or nutty Swiss like Gruyere
- 1 sheet rolled savory pie pastry (frozen or home made)
- Olive oil
- Kosher salt and fresh cracked black pepper
Try this rustic fall tart with roasted butternut squash and luscious cheese for a simple fall or winter dinner. Pair with a tossed salad and glass of chilled white wine.
In a large skillet with a lid over very low heat add the onions and a sprinkle of salt and pepper. Mix and cover. Let them cook slowly for 30-40 minutes, stirring them every 10-15 minutes until they are golden brown and very soft. When they are done, set them aside to cool.
Toss the cubed squash in a large bowl with olive oil, salt and pepper until evenly coated. Spread on a baking sheet and roast at 400º F for 20 minutes or until golden brown and tender. On a cookie sheet lined with parchment paper, lay your rolled pie crust out flat. Trim the edges so it is a rough circle shape. About 3 inches from the edge, pile the onions and then the squash. Sprinkle the top with the chopped thyme leaves and the grated cheese. Fold the edges of the crust in overlapping leaves. The center will be left open. Place the tart in a (preheated) 375º F oven for 45-55 minutes or until the crust is golden brown. Remove from the oven and serve hot, drizzled with balsamic vinegar.
