Delicata Squash and Apple Galette (Recipe)

Step 1

Prep the pastry dough. Roll the pastry sheet out to an 11’’ X 11” square, on a lightly floured surface. Refrigerate for 30 minutes.

Step 2

Caramelize the onions. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the sliced onions, and toss to coat. Sauté until lightly caramelized. To do this, once the onions warm up and relax, only move them around the skillet every 5 minutes or so, only to make sure they don't burn. Once they begin to brown and caramelize, reduce the heat to medium-low. This shouldn't take more than 30 minutes.

Step 3

Prep the delicata squash. Slice off the ends of the squash, and stand it upright. Hold the squash firmly with one hand, and slice the squash in half, lengthwise, using a sharp chef's knife. Scrape out the seeds and pulp with a spoon. Tip: If you want to save the seeds for roasting, place the pulp and seeds in a bowl of water. Separate the seeds by gently massaging them out of the pulp. Discard the pulp and water.

Step 4

Slice. Slice the squash halves into thin slices, around 1/8" thick, using a sharp chef's knife. Slice the apple into quarters and cut off the core. Cut the apple into thin slices, around 1/4" thick.

Step 5

Preheat. Preheat the oven to 400˚F and line a baking sheet with parchment paper.

Step 6

Layer the filling. Remove the pastry dough from the refrigerator and place on the prepared baking sheet. Lightly spread the jam over the surface of the puff pastry, leaving at least a 1-inch border all around the edges. Arrange the squash and apple slices over the jam, and add the caramelized onion on top.

Step 7

Form the galette. Fold the pastry edges up over the filling in big pleats all around the galette.Melt the remaining butter and baste the tart edges. If you want your tart a little more buttery, also baste the tart filling with a little extra butter.

Step 8

Bake. Bake for 30 minutes, or until the squash is tender, and the pasty bottom firms up. At sea level, this may only take 25 minutes. Remove the tart from the oven and add the blue cheese crumbles and rosemary. Bake an additional 2 - 3 minutes to melt the cheese. Drizzle with honey before serving.