I feel like I may be going backwards in seasons food-wise. What I mean is, my clothes are bright, unseasonably sparse, and I feel I may opt out of wearing socks sooner rather than later. My wardrobe and my mind are in spring-mode. It may be -15, windy and slushy/snowy/icing (we live in Canada here, it truly is different every day) but to me, it’s sunny and smells like worms.
Palate wise however, I find myself still craving the warming spices of cinnamon, hot, milky lattes and gingerbready molasses (even the later has me baffled). I think that’s why this galette seemed so appearing. Besides the fact that it’s pie for dinner, filled with all my favourite things.
What started as a way to create a transportable and vegetarian dinner to my friend’s house, resulted in another addition to my pie repertoire that I impatiently waited an allotted amount of time to make again. 4 days is enough time in between right?
I played around quite a bit and I’ve adjusted the pastry quite a bit; as for the filling, well…I got greedy. I loved the idea of caramelized onions, but why not add apples. And pears. And maple syrup. Next time I may add some bacon jam…..the point is: this is a VERY versatile recipe. There’s so much you can change, depending on taste, fridge contents and seasonally. I do recommend keeping the onions and squash components though. The flavour and texture are incredible vessels for customization.
Fall Harvest Tart
Adapted form Smitten Kitchen cookbook
- 1/2 cup quinoa flour
- 2 cups whole wheat flour (or amaranth if you want to go wheat-free)
- 1/4 teaspoon salt
- 1/4 cup lard (or vegetable shortening if you’re going all vegetarian)
- 1/4 cup sour cream or greek yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 1/4 teaspoon freshly ground cracked black pepper
- 1 small acorn squash
- 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
- 1/2 cup parmesan cheese
- 1 1/2 cups mozzarella cheese (or another nice melting cheese)
- 1 1/2 teaspoons chopped fresh sage leaves
- 1 1/2 teaspoons thyme
- 1 medium apple, diced
- 1/2 pear, diced
- 2 tablespoons maple syrup
- 1 egg
- sea salt for sprinkling
- In a bowl, combine the flour and salt. Place the lard in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour.
- Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the centre.
- In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well.
- With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-lard mixture. Pat the lumps into a ball; do not overwork the dough.
- Cover with plastic wrap and refrigerate for 1 hour.
1. Preheat oven to 375 degrees F. Scoop out seeds – you can peel it later when it’s cooked and softened. Cut into a 1/2-inch-ish dice.
2. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil or parchment-lined sheet for 40 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly. Remove skins.
Onions, Apples + Pears
1. 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 and maple syrup, stirring occasionally, until soft and lightly golden brown, about 30 minutes.
2. Add apples and pears after about 10-15 minutes.
3. Raise the oven temperature to 400 degrees. Mix squash, caramelized onion mixture, cheeses and herbs together in a bowl.
- On a floured work surface, roll the dough out into a 12-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.
- Brush egg wash onto pastry, sprinkle with sea salt.
- 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.