There is something about fall that I really love yet also feel very sad about. The warm smells from the kitchen, the abundance of pumpkins and squash at the farmers markets, the warm days and cool nights...yes these are the things about autumn that make me smile. But all too soon, it comes to a screeching halt and I am left with cold bitter days, wind, fallen leaves, loads of snow, and the daylight is far too little. On cold days, I want warm comforting food so I turn to one of my favorite blogs for inspiration: Smitten Kitchen. Of course Deb at the Smitten Kitchen does not have a gluten-intolerance so I must adapt accordingly!
In my younger days, aka when I didn't know I was gluten-intolerant, I would make galettes for my vegetarian hubby. There is something beautifully rustic about them. Maybe it's because they remind me of a quaint french bistro or maybe it is all the savory or sweet goodness that is inside. Whatever the reasoning, today I wanted a Butternut Squash and Caramelized Onion Galette (original recipe
here).
I haven't mastered my own flakey, buttery, gluten-free pie crust, so I used the recipe from
Bella Gluten-Free to make a savory crust (no sugar). I was able to see "Bella" in action at a recent Boulder County Celiac Meeting and her pie crust was a big hit with the attendees. I purchased a bag of
All-Purpose Baking mix to test out in my own kitchen. The recipe for sweet and savory pie crusts are on the back of the bag.
Gluten-Free
Butternut Squash and Caramelized Onion Galette
Filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves
Pastry:
1 cup +2 tbs Bella Gluten-Free All Purpose Baking Mix
1 tbs ice water
6 tbs cold butter
Instructions:
1. Make pastry crust by following instructions on Bella Gluten Free All Purpose Baking Mix.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
5. Assemble galette: roll the dough out into a 10-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 4.
fontina and sage
pastry flour
galette, before baking
