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Pumpkin & Caramelized Onion Galette

Ingredients
 

for the crust

• 1 1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, frozen (use vegetable shortening for vegan option)

• 1/4 cup ice water (plus 1 or 2 tablespoons more, depending)

• 1 teaspoon finely chopped fresh sage

 

for the filling

• 1 pound kabocha pumpkin (about half of a small one), sliced

• 1 tablespoons olive oil

• 1 teaspoon salt, divided

• 1–2 tablespoons butter (use olive oil for vegan option)

• 1 large onion, thinly sliced

• 1/8 teaspoon sugar

• 1 teaspoon minced garlic

• 1/2 teaspoon chopped sage

• 1 teaspoon balsamic vinegar

• 3–4 tablespoons aged or fresh goat cheese (optional remove if vegan)

• 1 egg or a splash of cream for the crust (optional remove if vegan)

 

Directions

To make the galette crust

1. Remove the butter from the freezer and let it thaw briefly while you prepare the dry ingredients.

2. Whisk together the flour, salt, and chopped sage. Using the coarsest holes on a box grater, grate the frozen butter into the flour, then mix gently with your fingers to incorporate it into the flour until no clumps larger than peas remain. Sprinkle three tablespoons of the ice water evenly over the mixture and stir with a wooden spoon to incorporate. When the mixture holds together when squeezed, it has enough moisture — if it won’t hold, add more water, a tablespoon at a time, until it does.

3. Knead gently a few times to gather it into a dough, then wrap it into a disk in plastic wrap and place in the refrigerator to chill for at least an hour and up to a day ahead. For longer than a day in advance, freeze the dough.

 

For the kabocha pumpkin

1. Preheat oven to 375 ºF. Cut the pumpkin in half and scoop out the seeds. Slice lengthwise into 1/4-inch thick slices —a sharp mandolin is best for this, though be very careful when using. You can keep the skin on. Toss pieces with olive oil and about half the salt, then place in a single layer on a parchment- or Silpat-lined baking sheet and roast for 15 minutes or until pieces are tender. Set aside to cool slightly.

2. For the onions: While the pumpkin is roasting, melt the butter in a heavy skillet. Lay the onion slices in a single layer (they can overlap slightly), then cook over low heat, stirring once every 10 minutes or so, until soft and brown. In the last 2 minutes of cooking, add the minced garlic, sage, and balsamic vinegar. Let cool briefly.

3. To bake: Raise the oven temperature to 400 degrees. Roll the galette dough out to a 12-inch circle between two pieces of parchment paper, or on a Silpat underneath parchment paper. Peel off the top piece of parchment paper, then line the galette with pumpkin slices, caramelized onions, and goat cheese, leaving a 1 to 1 1/2-inch border. Fold the edges over the filling, pleating as desired. If you like, brush a bit of beaten egg or heavy cream over the crust for a more golden crust (optional).

4. Bake until golden brown, 30 to 40 minutes. Let cool briefly, then enjoy!

 

 

Caramelized Turnips and Apples with Thyme
High-heat roasting caramelizes apple and turnip wedges, turning them into the perfect side dish for fall or winter meals.

 

Ingredients

• 2 tablespoons olive oil

• 2 cloves garlic, peeled and minced

• 2 teaspoons fresh thyme

• 1 pound turnips (3 medium turnips)

• 1 pound apples (2 large apples)

• Kosher salt

• Freshly ground black pepper

 

Directions

1. Adjust oven rack to the center position and preheat oven to 450 ºF. Line a sheet pan with parchment.

2. Add the olive oil, garlic, and thyme to a medium bowl.

3. Peel and trim the turnips, and cut each into chunky wedges. Halve, core and slice the apple into wedges about the same size as the turnip wedges. Add the turnip and apple to the bowl with the oil. Add salt and pepper to taste, and toss everything together very well so the turnips and apples are evenly coated with oil and seasoning.

4. Tip the turnip, apple, and any residual oil onto the sheet pan in a single layer. Roast for 25-35 minutes, or until the turnips are tender throughout, and nicely caramelized and brown. After 15 minutes, check the wedges and flip any that are already deeply brown on the bottom.

5. Remove from oven and serve right away. 

Note:  Used here were Fuji apples, which are lovely and roasted sweet, soft wedges which still held together. For a firmer roasted apple, use a Granny Smith apple.