Roasted Butternut Squash and Caramelized Onion Galette with Fresh Chévre
4 large onions, thinly sliced
3 cups diced butternut squash
2 tsp fresh thyme leaves, roughly chopped
1 cup fresh chevre, crumbled
1 sheet rolled savory pie pastry (frozen or homemade)
Kosher salt and fresh cracked black pepper
Balsamic vinegar for drizzling
If you are making your own crust, do this first as you will want to allow time for your dough to rest.
In a large skillet with a lid, cook the onions with a sprinkle of salt and pepper over very low heat. Mix and cover. Caramelized onions are best if they cook very slowly over low heat for about 30-40 minutes. Let them cook, stirring them every 10-15 minutes until golden brown and very soft. When they are done, set them aside and let them cool.
Toss the cubed squash in a large bowl with olive oil, salt and pepper until evenly coated. Spread them in a baking sheet and roast at 400º F for 20 minutes or until golden brown and tender all the way through. When your onions and squash are cooked and cooled you can assemble your tart.
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 thyme leaves and the goat cheese. Fold the edges of the crust in overlapping leaves. The center will be left open so people can see what is inside the tart! Place the tart in oven (preheated to 375º F) for 45-55 minutes or until the crust is golden brown. Remove from the oven and serve hot, drizzled with balsamic vinegar. Goes beautifully with a fresh green salad or as a side dish with hot soup.