Somehow, this year is flying by, and many things have been put on the back burner while the full-on craziness of life has taken centre stage. Now with summer having taken its final curtain call, a more predictable pace of life is returning, and we’re starting to catch up on the lists of things that have been neglected over the past several months.
Case in point: David has had the Smitten Kitchen’s butternut squash and caramelized onion galette recipe bookmarked for quite some time. Also, a while back, we picked up a copy of William Sonoma’s “Cooking From the Farmer’s Market”, which contained a similar recipe. Since squash season is now upon us, and the farmer’s market is overflowing with squash of all kinds, we decided to cross this one off the to-do list, and make a hybrid creation of squash, caramelized onion, and chorizo in a simple pastry crust.
A few notes on the result. I loved the spicy accent chorizo, but David found it overpowering, and thought that bacon would be more welcome. Also, the Taleggio cheese provided a whopping richness, and could be cut down or left out if you’re looking for something lighter. The crust is very easy to make, but the butter also adds substantial richness to the dish. Quite tasty overall, and this is something that could be easily adapted and customized to include your favorite ingredients.
So, if you’re in the mood for trying something new and seasonal, or you just feel like crossing off a new recipe from the list, this will fit the bill nicely.
Pastry dough (see below), rolled
300 grams butternut squash, peeled, seeded, and cut into ½ inch cubes
2 large onions ( about 1000 grams) thinly sliced onions
1 leek, thinly sliced
1 clove minced garlic
2 Tbsp olive oil
150 grams chorizo sausage, diced
100 grams Taleggio (optional)
1 tsp dried thyme
1 egg yolk
For the Pie Dough
Makes one double-crust 8-inch pie shell
2 cups all-purpose flour
1 tsp salt
½ cup unsalted butter, at room temperature, cut into small pieces
5-6 Tbsp ice water
Combine flour and salt in a food processor. Add the butter, and process until pea-sized pieces form. Add the ice water, and mix until the dough gathers into a ball. Remove dough and gather into a disc. Keep refrigerated until needed. Easy as pie!
For the Tart
- Position rack in bottom third of the oven, and preheat to 400oF. Place rolled dough on a cookie sheet lined with parchment and keep in the fridge while preparing the tart.
- Put the squash on a baking sheet, and toss with 1 Tbsp olive oil and some salt and roast until almost tender: about 10 minutes.
- In a frying pan over medium heat, add 1 TBsp olive oil and sauté the chorizo until lightly browned. Transfer to paper towels. Add the onion and leek to the pan and caramelize over medium to low heat. This will take 15 – 20 minutes. Do not brown, you just want a golden, translucent colour. The oil from the sausage will also add a lot of colour. When this is done, add the garlic and cook for 1 more minute.
- Combine the onion mixture with the squash and chorizo. Remove dough from refrigerator. Spread this out onto the dough, leaving a 1 ½ inch border around the edges. Fold the edge of the dough over the filling to form loose pleats. Lightly beat the egg with a little water, and brush the top of the crust with egg mixture.
- Bake until crust is golden brown, about 30 minutes. Cut into wedges and serve.