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Monday, December 15, 2008

Butternut Squash and Caramelized Onion Galette in Rosemary Pie Crust

To say I was a waste of space yesterday would be putting it lightly. Sure, I made it to the farmers market and Trader Joe's, but then I came home and watched three episodes of Top Chef while wrapped in two sweaters wearing my Ugg scuffs. I was starving all day and seriously thought about walking over to Chaya to pick up a burger, but guilt and my low bank balance got the better of me. I came across this recipe because several food bloggers had been making it, so I decided to give it a shot and make it my afternoon project. I recently made another round of rosemary pie dough so I used that instead of the written pastry crust, but otherwise, I followed this recipe exactly. It is insanely delicious. I mean, how can you go wrong with sweet caramelized onions, butternut squash and cheese?! There was also a nice kick from the cayenne pepper (which instead of stirring into the onions, I just tossed with the butterut squash mixture because in true to me form, I didn't read the directions all the way through). Even with the pre-made pie dough, this recipe requires a bit of time, so it's best to save it for a weekend project, but seriously, you should try it. Can you believe there is only a little over a week left until Christmas?? I am definitely looking forward to an easy work week and then two weeks off!!

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Click here for the galette recipe. The dough recipe is below.

Rosemary Pie Crust

1 1/4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons fresh rosemary, chopped
1 stick cold unsalted butter, cut into cubes
2 tablepoons-1/4 cup, ice water
1 egg beaten with 1 tablespoon water, for egg wash
Kosher salt

To make the dough:
For the pastry, mix the flour, salt, and rosemary in a food processor. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes to one hour.

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12 comments:

Erica said...

This look really yummy! Your pictures always turn out so nice! I am jealous ;)

Dawn said...

YUM! Savory! Oh yes, I will be printing this one.
I love this Esi.

The Blonde Duck said...

It looks tasty!

Heather said...

yeah... i agree you cannot go wrong with butternut squash, onion and cheese!! this looks beautiful, and the pics are lovely. definitely a GREAT alternative to takeout.

sometimes you need those days of sweaters, tv binges and some comfy slippers. i enjoy them quite regularly :)

Diana said...

Beeeautiful as usual!

I'm so glad you got to catch up on Top Chef a little! Yay for Bravo marathons! :) An excellent way to spend a Sunday!

The Duo Dishes said...

We'd actually like to eat this now. It's making us feel hungry!

lisaiscooking said...

Sounds like a great combination, and the rosemary crust sounds perfect for it!

Esi said...

Thanks everyone. I wish I was at home eating this right now instead of sloshing through the wet streets of LA. This is a pretty crappy time to be car-less here.

Diana - I finally caught up!! I just missed the very first ep because I was out and about, but I am sure I can catch it some other time.

Reeni said...

I love it! The combination is terrific and add pastry into the mix, YUM!!

ttfn300 said...

i almost have to make this, you know, to use up my rosemary :) hehe

Foodycat said...

How delicious! That would be such a great dish for entertaining vegetarians over Christmas - nice and special.

David Lee said...

Wow.. this looks so yummy, but it's new for me. Let me try to make. Thanks for recipe.