A galette is something like a free-form pie. This delicious, easy dish is from Elaine Khosrova, courtesy of the Cheese Culture magazine.
Ingredients: [‘olive oil’, ‘yellow onion’, ‘winter squash’, ‘fresh orange juice’, ‘fresh rosemary’, ‘salt’, ‘sharp cheddar cheese’, ‘pie crust’]
Quantity of Ingredients: [“”,”1 tablespoon olive oil”,”1 yellow onion, a large one peeled and thinly sliced into rings “,””,”12 ounces winter squash, uncooked and peeled (butternut, acorn, hubbard, or kabocha)”,”1/3 cup fresh orange juice”,”2 teaspoons fresh rosemary, minced “,”1/2 teaspoon salt”,”1 cup sharp cheddar cheese, grated “,””,”1 pie crust, unbaked (either your own recipe or store-bought)”]
Number of Servings: 6
Steps: [‘In a large skillet, heat oil over medium heat.’, ‘Add onion, and reduce heat to medium-low.’, ‘Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.’, ‘Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).’, ‘Heat oven to 350°F’, ‘Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.’, ‘In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.’, ‘Place pie crust on ungreased baking sheet.’, ‘Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.’, ‘Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.’, ‘Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.’, ‘Allow to cool before serving; it’s best to slice the galette when it’s warm, not hot.’]