Potato and Cheese Tart

229 days. That’s how long it’s been since I’ve sat down and tried to write anything here. Is it laziness? Writer’s block? A lack of interest? I suppose it could be all of the above. Hmm. 

Anyway… I was scrolling through my food pictures from 2019 when I stumbled on the pictures of this blue cheese potato tart, and I thought, “if there’s a recipe worth putting on the blog, it’s this one.”

I mean, this one ticks all of my food boxes: bread / pastry, potatoes, and cheese. If I could live on this combination AND still fit into my pants, I’d eat it 3-4 days a week. (My choice for the rest of the week? Tacos.) 

I’d originally planned to make the Parmesan / potato tart from the same issue of Cook’s Country, but I was running low on parm, so I went with the blue cheese version instead. I have zero regrets about that choice.

The tart takes a little while to bake, but that means you can have the dishes done (and a salad made, if you’re interested in balanced meals) by the time it comes out of the oven. It will smell incredible, and, if you’re anything like us, you’ll cheat the 20 minute cooling time by at least 10 minutes.

potatobluecheesetart

Blue Cheese and Potato Tart

For the tart dough: 
7-1/2 ounces all-purpose flour
1/2 teaspoon table salt
10 tablespoons unsalted butter, cut into 1/2″ pieces and chilled
6-7 tablespoons ice water

For the filling: 
4 ounces cream cheese
2 ounces blue cheese, crumbled, divided
1 ounce Parmesan cheese, grated, divided
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh rosemary, divided (I was out of fresh and subbed dried with no issues.) 
1/4  teaspoon pepper
1/2 teaspoon salt
1 large egg, separated
1 pound russet potatoes, peeled and sliced 1/8″ thick
1 shallot, thinly sliced

First, prepare the tart dough. Process the flour and and salt in the bowl of a food processor until combined, just a few seconds. Scatter the butter on the flour mixture and pulse until the mixture resembles coarse crumbs, about 10 pulses or so. Add 6 tablespoons of ice water and process until almost no dry flour remains, about 10 seconds. Scrape down the sides of the bowl. Add the remaining tablespoon of water if the dough won’t come together.

Scrape the dough out onto a lightly floured counter and shape it into a 4″ square. Wrap the dough in plastic wrap and chill it in the fridge for an hour. (If you’re a planner, this step can be done ahead of time – the dough can hang out in the fridge for up to 2 days.) 

When you’re ready to make the tart, remove the dough from the fridge and preheat the oven to 375°. Line a baking sheet with parchment paper (or a silicone baking sheet). Let the chilled dough soften on the counter for about 10 minutes, then roll the dough into a 14″ x 11″ rectangle on a lightly floured counter. Transfer the dough rectangle to the prepared baking sheet.

In a large bowl, microwave the cream cheese until it’s softened, about 20 to 30 seconds. Whisk in 1/4 cup of blue cheese, 1/4 cup Parmesan cheese, olive oil, mustard, 1 teaspoon rosemary, pepper, and salt. Add the egg yolk and whisk until combined. Add the potatoes and shallot to the cheese mixture and stir until the potatoes are thoroughly covered.

Pile the filling in the center of the dough. Spread it an even layer, leaving a 2″ border on all sides. Sprinkle the rest of the blue cheese, 2 tablespoons of Parmesan cheese, and the rest of the rosemary over the filling.

Fold one long side of the dough about 1-1/2″ over the filling. Do the same thing on the other long side of the tart. Fold in the short sides of the dough and overlap the corners to secure the dough. Lightly beat the egg white and brush it all over the folded crust. Sprinkle the rest of the Parmesan cheese all over the crust.

Bake until the crust and filling are golden brown and the potatoes test done when poked with a fork, about 45 minutes. Transfer the baking sheet to a wire rack, and let the tart cool for about 10 minutes. Use a metal spatula to loosen the tart from the parchment paper and slide it onto the wire rack. Let tart cool until warm, then slice and serve.

from Cook’s Country, December / January 2020 

Looking for a printable version?

Balancing Out the Cookies

Raise your hand if your calendar is often crammed with activities. I don’t know about you, but our social calendar seems to revolve around food. In December, for example, I had three separate events centered around cookies. From cookie exchanges to cookie Fridays at the office, I was slightly overloaded on the sugar. Earlier this month, we hosted the dessert portion of a progressive dinner, and then, I decided to bake some cupcakes for our small group just because it had been a while since I’d made some.

I firmly believe that life (as far as food goes, anyway) is all about balance, so when our social life became all about dessert, I started looking for something to offset all the sweetness.

I wanted something that would be easy to put together. Bonus points if I can make it with whatever was in my pantry / fridge. I remembered Annie’s white bean dip, and I thought it’d be perfect for the occasion. Plus, it’s healthy, and it takes all of 5 minutes to make. Cutting the veggies for serving takes longer than making the dip!

And, even better, it’s a dip that Andy truly enjoyed, which is saying something.

garlicwhitebeandip

Garlic Rosemary White Bean Dip

2 15 oz. cans of great northern beans, rinsed and drained
4 cloves of garlic
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
2 tablespoons water
6 tablespoons olive oil
freshly ground black pepper

Place the garlic and rosemary in the bowl of a food processor and pulse until the mixture is finely minced. Add the beans, salt and water to the bowl and process until the mixture is coarsely pureed. Scrape down the sides of the bowl as needed.

With the food processor running, pour the olive oil into the bean mixture and process until it is fully combined. Scrape the sides of the bowl, and then process another 2-3 minutes, or until the mixture is smooth and fluffy. Taste the dip and season with pepper and salt if needed.

Serve with sliced vegetables and crackers. Store leftovers in an airtight container in the refrigerator.

From Annie’s Eats, originally from A Couple Cooks

Click here for a printable version.

Toast: Not Just for Breakfast

I first tried this recipe in an attempt to use up some ricotta cheese before it went south. I had all of the ingredients on hand, and it seemed better than letting the cheese mold in the back of the fridge. I didn’t know how Andy would feel about them, but I went ahead and served them for dinner anyway. (Yep, my kitchen is a dictatorship. I like to think of it as a benevolent dictatorship though…) Turns out, we both loved them.

I can’t decide what takes these things over the top. Maybe it’s the caramelized onions. Or the cheese. Or the bread. Maybe it’s everything put together. Either way, this is our new favorite appetizer. I may never make soup again. (Just kidding, Andy. Mostly.) 

I like to tell myself that, as far as appetizers go, this one is relatively healthy. Yes, there’s cheese and bread, but it’s buried underneath a hearty serving of squash and onions. Which meant that cramming several of these in my face on New Year’s Eve was perfectly acceptable.

It’s best on fresh, homemade bread, but it’s not bad on crusty Italian bread from the grocery store bakery. I’ve garnished it with mint (per the recipe) and with parsley (after my mint was done for the year), and we’ve liked it with both. And, as you can see from the picture, it’s just as good if you forget to buy something green.

I’m not sure how Deb figures that four slices of bread is enough for all of the squash. Maybe her bread is bigger than mine, or she heaps the squash more heavily. I’ve also given up measuring the ricotta for the toasts. Instead, I just take a spoon and smear a generous scoop of cheese on the warm toast before piling the delicious squash-onion mixture on top. (Of course, this means my “instructions” will be more like guidelines. Oh well.)

squashtoasts

Squash Toasts with Caramelized Onions and Ricotta Cheese

olive oil
1 loaf of Italian bread
1 2-1/2 to 3 lb. butternut squash
pinch red pepper flakes
coarse salt
1 large yellow onion, thinly sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup
1/2 – 1 cup ricotta cheese
finely chopped parsley or mint, for garnish

Preheat oven to 450° and line a rimmed baking sheet with parchment paper. Cut the squash in half lengthwise and the cut each half into slices that are about 1″ thick. Toss the squash with a couple tablespoons of olive oil and then sprinkle with a generous pinch of salt and the red pepper flakes. Spread the squash in a single layer on the baking sheet and roast until tender (usually 25-40 minutes, depending on how thick your squash slices were). Remove from the oven and let the squash cool until you can handle it (about 20 minutes).

Scrape the squash from its skin and put the roasted squash into a large mixing bowl. Discard the skin.

Meanwhile, heat a large, heavy-bottomed skillet over medium-high heat. (I use my 12″ Lodge.) Add three tablespoons of olive oil to the pan and then add the onion slices. Sprinkle with 1 teaspoon of salt and cook, stirring often, until the onions begin to soften and turn brown. Reduce the heat and let the onions cook until they are golden brown and delicious. Add the vinegar and maple syrup to the pan and cook, stirring often, until the mixture is jam-like.

Remove the onions from the heat and add them to cooked squash. Use a fork to mix the squash and onions together. Taste the mixture and adjust the seasonings if necessary.

Slice the bread into 1″ thick pieces. Heat a large skillet (again, I use the cast iron skillet) over medium-high heat and add 1 tablespoon of olive oil to the pan. Toast the slices of bread in the skillet until they are golden brown on each side. Depending on how many slices of bread you have, you may need to add more olive oil to the pan. Place the bread on paper towels to drain while you finish cooking the bread.

Spread a generous spoonful of ricotta cheese on each piece of bread, and then top with a scoop of the onion-squash mixture. Garnish with the chopped mint or parsley. Serve warm or at room temperature. Store leftovers (if you’re lucky enough to have them) in the refrigerator.

Barely adapted from Smitten Kitchen, who adapted it from Jean-Georges Vongerichten’s ABC Kitchen, via NYTimes Cooking

Click here for a printable version.

Summer Snacking

Guess what day week it is!

EAA 2014 038
Yes, this is one of last year’s pictures. I haven’t made it down to the brown arch for my 2015 picture yet.

That’s right, we are smack-dab in the middle of EAA Airventure. It’s arguably the world’s largest aviation celebration/event/convention/party, and we are lucky enough to live just up the highway from the excitement. Andy and I share a love for all things aviation, and we spend as much time as we possibly can down in Oshkosh this week. (Side note – and shameless plug – for the event: Even though the airplanes are cool, the people are the real reason for going. Yesterday, we got to hear three WWII vets talk about their experiences in a B-17. Priceless.) 

Several days at an airshow means several days of packed lunches and dinners. (Yes, we could buy food there, but this is cheaper, healthier AND tastier.) Our typical airshow snacks include fresh veggies (cucumbers and green beans from our garden), cheese and crackers, fruit and whatever else sounds good when I’m packing the cooler. This year, I decided to make something new for airshow snacking.

Several years ago, I saved a recipe for a maple nut snack mix from the now-defunct Cooking for Two magazine. I don’t know why it took me so long to make this, but I’m glad I finally did. It was easy to make, and I had nearly all of the ingredients on hand. I substituted pecans for the walnuts, since that’s what was in my pantry, and I added some dried cranberries to the mix after it came out of the oven. The result was a super-addicting, sweet-salty snack that’s perfect for enjoying on the flight line (or wherever your summer adventures take you).

Maple Snack Mix

Maple Pecan Snack Mix

6 cups of rice chex cereal
1 1/2 cups pretzels
1/2 cup pecan pieces
1 tablespoon sesame seeds
1/2 cup real maple syrup
4 tablespoons butter, melted
1 cup dried cranberries

Preheat the oven to 250 degrees. Line a large rimmed baking sheet with parchment paper.

In a large bowl, stir together the cereal, pretzels, pecans and sesame seeds. In a glass measuring cup (yet another use for the 2-cup Pyrex cup!), whisk together the maple syrup and butter. Pour the butter-syrup mixture over the cereal mixture and gently stir until it is completely coated.

Spread the mixture on the prepared pan and bake until crisp, about 40-45 minutes. Remove from the oven and allow to cool before adding the cranberries to the mixture. Store in an airtight container.

Adapted from Cooking for Two, Spring 2007

Click here for printable version.

Onions & Bacon – What Could Be Better?

Let’s get something out of the way, right off the bat: I don’t make a lot of dips. It’s not that I don’t like them; it’s that I like them too much. You see, I can make dinner out of a pile of chips/bread/pretzels and whatever dip happens to be nearby (salsa, guac, hummus, spinach artichoke dip… you get the idea). So what’s the problem, you ask? Well, Andy doesn’t like dip. (Not even queso! It’s melty cheese! What’s not to love?) And while I am perfectly capable of eating an entire batch of dip, I’m also trying to be a responsible adult here and exercise some self-control.

However, a few weeks ago, I decided that I WANTED DIP. I was going to make this caramelized onion dip that had been teasing me for months. And since we had friends coming over for a movie night, I knew that I wouldn’t have to eat the entire bowl myself. Andy was pretty disappointed when he discovered that the caramelized onions and the bacon were destined for dip, rather than dinner. He mourned the “waste” of such perfectly good ingredients and tried to “save” some of the onions from being smothered in sour cream. (So noble, right?)

I halved the original recipe (out of necessity – somehow, I only had a scant cup of sour cream in the fridge), which gave me a manageable amount of dip for three dip lovers and one dip hater (who did try a few bites and deem it “not terrible”). One of the best things about this dip (besides how good it tastes, both on chips and on a spoon…) is the way it makes your house smell while you’re prepping the ingredients. Onions caramelizing and bacon cooking are up there with fresh bread on my “favorite smells” list. And, like most dips, it’s easy to make, which is a good thing. Especially when the resident dip hater decides that caramelized onions and bacon make dip acceptable, which means you’ll need to make it more often. 🙂

Caramelized Onion Dip

Caramelized Onion & Bacon Dip 

1/2 cup caramelized onions
3 slices of bacon, cooked until crisp and crumbled into pieces
2 scallions, thinly sliced, some greens reserved for garnish
1/2 teaspoon apple cider vinegar
pinch cayenne pepper
1 cup sour cream
salt and pepper to taste

In a medium bowl, stir the onions, bacon, sour cream, vinegar, cayenne and scallions together. Taste the dip, then season with salt and pepper as necessary. Top with reserved onion greens and cover the bowl with plastic wrap. Chill the dip in the refrigerator for at least 20 minutes. Serve with your favorite chips (I used pita chips).

From Smells Like Home, who adapted it from The Cook’s Illustrated Cookbook.

Click here for a printable version.

 

Why Didn’t I Think of This Before?

I didn’t plan on writing about these. In fact, they weren’t even on my mind when I put the potatoes in the oven. Potato skins (tasty as they are) are one of those things that I don’t make at home. In my mind, they’re one of those things that you order with wings when you’re out at your favorite sports bar. But then, as I was preparing my favorite potato soup, I noticed that I had a giant pile of potato skins. Lightly salted, cooked potato skins. Perfect for topping with cheese and bacon.

Why hadn’t I noticed this before? (Think of all of the missed opportunities!) 

Since I made this up on the fly, these aren’t exact measurements. Call it a guideline, rather than a recipe. I’m including my baking directions, but if you have a baking method that you prefer, by all means, use that. The goal is to have baked potatoes that are cool enough to handle so you can de-skin them. Once the potatoes are baked and skinned, it comes together very quickly. Perfect for Sunday afternoon snacking, if you ask me.

Potato Skins

 

Baked Potato Skins

5 large white potatoes
olive oil
kosher salt
shredded cheddar cheese
green onions, sliced
fresh parsley, finely chopped
bacon, cooked and crumbled

Preheat oven to 375 degrees. Scrub the potatoes and lightly prick them with a fork. Place potatoes on a baking sheet and lightly drizzle them with olive oil. Sprinkle the potatoes with salt and bake until tender, about 1 hour. Remove the potatoes from the oven and let them cool until you can handle them. (I used my oven’s “time bake” feature for this. I popped the potatoes in the oven before church, set the timer, and came home to perfectly done spuds. It’s almost as good as the crockpot for hands-off effectiveness!) 

When the potatoes are cool, slice them in half and gently peel the skins away from the cooked potato. Reserve the potato for another use. (May I suggest soup?)

Arrange the potato skins in a single layer on a baking sheet. Sprinkle with cheddar cheese, green onions, parsley and bacon. Broil until skins are crispy and cheese is melted and bubbly. Remove from oven and serve immediately.

A Beth’s Blue Plate Original

Click here for a printable version.

Sunshine in a Bowl

I’m almost afraid to say it, but I think spring may finally be making its way to Wisconsin! Just this morning, I discovered our daffodils poking up out of the ground, and it even looks like our garlic experiment is working out! (I will be thrilled if the garlic cloves we tucked into the garden last fall actually grow into full heads of their own!) I even went barefoot (in the driveway) today – something that hasn’t happened since, oh, probably September.

After months of snow and polar-vortex temperatures, any sign of spring is more than welcome. Even if that sign is just a bowl full of bright, happy mango chunks. I made this salsa a few weeks ago, when we were still covered in snow and feeling insanely jealous of everyone who was planning trips for spring break. It’s ridiculously easy – chop, mix, eat. We enjoyed it on our favorite pork chops, and it took our rice from average to “I’ll have some more of that.” And now that I think about it, I’m sure this would be equally tasty with grilled fish, shrimp or chicken as well. Things to keep in mind now that our grill isn’t covered by several feet of snow. 🙂

MangoSalsa2

 

Editor’s Note: I’m guessing on the measurements here, since I made this up on the fly and didn’t bother getting out the measuring cups. Feel free to add more (or less) or something as it suits you! 

Simple Mango Salsa

1 mango, diced small
1/3 cup diced green pepper
3 green onions, thinly sliced
1 1/2 tablespoons finely minced jalapeno pepper, seeds removed if you don’t like too much heat
juice of one lime
small handful of cilantro, chopped
coarse salt

In a small bowl, combine the mango, green pepper, jalapeno and onions. Add the lime juice and stir until the ingredients are fully coated. Add the cilantro and season to taste with salt.

Serve over pork chops, chicken, fish or rice. Store leftover salsa in an airtight container in the refrigerator.

A Beth’s Blue Plate Original

Click here for a printable version.

Cooking Club Dish, Round One

I’ve said it before, and I’ll say it again, I have excellent friends. I mean, without them, there wouldn’t be trips to the Wilton tent sale, taco nights, puppy chow parties, or wine coolers. OK, maybe those things would still exist, but I wouldn’t want to experience them by myself. The world would be a much sadder place.

Here’s the latest idea, courtesy of my friend Emily: Cooking Club Nights!

Once a month, several of us girls are getting together for an evening of food and fun. The host provides the main dish and sets the theme, and everyone else brings side dishes, appetizers, desserts, drinks, etc. It gives us a chance to catch up on each other’s lives and try recipes that our husbands aren’t always interested in eating. Which is why I made bruschetta.

This wasn’t a new recipe, but it is one that I hardly ever make, simply because I’d be the only one eating it. (Wait… is this a bad thing?) It’s easy, and it uses lots of tomatoes (always a bonus). Plus, who doesn’t love toasted, garlicky bread? No one I hang out with, anyway. 😀

Bruschetta

Tomato Bruschetta

1 loaf of French bread, sliced into 1″ thick pieces
3 garlic cloves, two sliced in half and one minced
1/4 cup grated Parmesan cheese
2 cups diced tomatoes (The original recipe calls for Romas; I used a mix of Roma and cherry tomatoes.) 
3-5 tablespoons extra-virgin olive oil (I broke out the good stuff for this recipe – Andy’s brother went to Italy and brought us back a bottle of olive oil!) 
1/3 cup thinly sliced basil leaves, plus more for garnish, if desired
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Place the sliced bread in a single layer on a cookie sheet and bake until just golden. Flip the slices over and toast the other side. Remove from oven and rub both sides of each piece of bread with the halved garlic cloves. Lightly drizzle with olive oil, and then sprinkle with grated cheese. Return the bread to the oven and cook just until the cheese has melted.

In a medium bowl, toss the tomatoes with the minced garlic, basil, vinegar and 2 tablespoons of olive oil. Season to taste with salt and pepper. Allow tomato mixture to sit for five to 10 minutes for the flavors to meld before serving.

Top bread with tomato mixture and enjoy!

From the Food Network

Click here for a printable version.

Coming to a Taco Night Near You

I’ve talked about our taco nights before. It’s one of our favorite events. And yes, taco night is an event.

There’s the meat. The guac (my favorite!). The cheese. The refried beans. (Because without refried beans, you can’t create a massive double-decker, crunchy shell inside of a soft shell taco.) And of course, the company. Taco night is more than just good food; it’s an evening with some of our favorite people.

And now… there’s this salsa as well. It looks more like a fruit salad than any salsa I’ve ever seen (which explains why Andy enjoyed it), and the flavor, well, let’s just say that I polished off the leftovers all by myself. For dinner.

Ahem. Moving on.

This one comes together pretty quickly, depending on how good you are with a knife. (And whether or not you slice part of your finger while chopping the mango. Details.) It’s bright and fresh, and since it’s good for you, well, then you can feel better about the extra cheese and sour cream that you’ve piled on your double-decker taco. 😀

MangoPineappleSalsa

Mango Pineapple Salsa

1 cup fresh pineapple, diced small
2 cups fresh mango, diced small
1/2 cup red onion, finely chopped
1 jalapeno pepper, deseeded and finely chopped
3 tablespoons lime juice
3 tablespoons cilantro, finely chopped (I eyeballed this.)
Pinch of salt, to taste

In a large bowl, stir together all of the ingredients except the salt. Taste the salsa, then season with salt as needed. Store in an airtight container in the refrigerator until ready to serve with your favorite tortilla chips. (I’m thinking these would be a good chip choice.) 

From Brown Eyed Baker, who adapted it from Simply Recipes

Click here for a printable version.

Beauty isn’t everything

almost decided against sharing this recipe with everyone. Not because it wasn’t good or because we didn’t like it, but simply because it wasn’t pretty. And while looks aren’t everything (or so we tell ourselves), in the food blog world, looks seem to be worth a lot. After all, no one pins pictures of ugly food, do they?

Well, I’m here to tell you that you should give this guy a chance. After all, it’s what’s on the inside that counts, right? And what’s on the inside here is gooood. 😀

Butternut squash. Caramelized onions. Fontina cheese. Flaky pastry dough.

Are you interested yet? Oh good.

This recipe was one (of the many) that caught my eye as I paged through the Smitten Kitchen cookbook. (For proof that this CAN look as good as it tastes, check out Deb’s picture in the book. It’s beautiful. Of course.) Thanks to a ridiculously busy schedule, I didn’t get a chance to make this before I had to return it. I wasn’t going to let a little thing like a due date keep me from trying this dish though, so I did what any girl with a printer/scanner/copier would do. I made a copy. (Of course, I accidentally cut off an inch of the page, so I had to  guess at some of the instructions, but that’s besides the point.) 🙂

I halved the recipe and made a 9″ galette (which is what I’m sharing below). And what this galette lacked in looks, it more than made up for in flavor. Yum.

ButternutGalette

Butternut Squash and Caramelized Onion Galette

For the crust:
1 1/4 cups all-purpose flour (feel free to sub 1/4 cup whole wheat flour if you’d like)
1/4 teaspoon table salt
8 tablespoons (1 stick) unsalted butter
1/4 cup sour cream
1 1/2 teaspoons white wine vinegar
16 teaspoons ice water

For the filling:
1 small butternut squash (about 1 1/4 pounds)
1 1/2 tablespoons olive oil
3/4 teaspoon table salt
1 1/2 teaspoons butter
1 large sweet onion, thinly sliced (I didn’t have a sweet onion on hand, so I used a standard yellow onion.)
1/8 teaspoon sugar
pinch cayenne pepper
1 cup freshly grated fontina cheese (just over 3 ounces)
1/4 dried thyme
pinch dried sage
1 egg yolk
freshly ground pepper

In a medium bowl, whisk together the salt and flour. Cut the butter into the flour mixture with a pastry blender until the butter resembles small peas.

In a liquid measuring cup, stir the sour cream, vinegar and water together. Pour the cream mixture into the bowl with the flour and butter. Stir with a spatula until the dough comes together. Turn the dough out on to a floured work surface and knead a couple of times. Shape the dough into a round ball, then wrap it in plastic wrap and chill in the fridge for at least an hour.

Meanwhile, preheat oven to 400 degrees.

Peel the squash, slice and discard the seeds. Cut the squash into chunks that are between 1/2″ and 1″ in size. Brush a large baking sheet with a tablespoon of olive oil and spread the squash chunks on the baking sheet in an even layer. Sprinkle the squash with a 1/4 teaspoon salt and pepper. Roast the squash until tender, about 30 minutes, turning the pieces about halfway through the cooking time to make sure they brown on all sides. Remove the squash from the oven and let cool, but leave the oven on.

While the squash is hanging out in the oven, melt the butter and 1/2 tablespoon of olive oil in a skillet. (I LOVE my cast iron skillet for this!) Sprinkle the onions with the sugar and 1/2 teaspoon salt and cook over medium-low heat, stirring every now and then, until the onions are soft and caramelized. Sprinkle with the pinch of cayenne pepper.

Mix the squash, onions, cheese and herbs together in a large bowl.

Roll the chilled dough into a 12″ round on a floured work surface. Gently fold the dough in half, then transfer to a baking sheet lined with parchment paper. Unfold the dough. Spread the squash mixture in the center of the dough, leaving about a 2″ border. Fold the edge of the dough over the squash, leaving the center open.

Beat the egg yolk together with a tablespoon of water and brush the egg wash over the pastry dough.

Bake the galette until golden brown, between 30 and 40 minutes. Remove from oven and let stand for 5 minutes, then slide the galette off the baking sheet and onto a serving plate. Can be served warm or at room temperature.

From the Smitten Kitchen Cookbook

Click here for a printable version.