Butternut Squash and Carmelized Onion Galette with Za'atar
 
 
Pastry galette featuring slow simmered carmelized onions, quick roasted butternut squash with the special notes of za'atar
Author:
Ingredients
For the roasted squash:
  • 1 butternut squash
  • 2-3 Tablespoons olive oil
For the carmelized onions:
  • 4 large onions
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 Tablespoons duck fat (no really, you must try!) or unsalted butter or olive oil
For the crust: (Make your own or substitute about 4 pitas, flatbread or use pizza dough or pie crust)
  • 2 cups organic flour (or 1½ cups white flour and ½ cup whole wheat flour)
  • 2 sticks (8 oz.) frozen European-style unsalted butter (usually two sticks are combined into one slab of butter in the European style. I use Kerrygold.)
  • ½ teaspoon sea salt
  • 1 egg yolk
  • 3 Tablespoons ice water
To assemble the galette:
  • 2 Tablespoons Za'atar
  • 2 Tablespoons olive oil
Instructions
  1. Peel and slice onions, melt butter or duck fat and toss with the onions, add to your slow cooker and stir in sugar and salt. Cook on low for 6-8 hours. Or, you can cook slowly over medium low heat and give a stir every once in a while until the onion soften and slowly turn soft and brown, about 40 minutes.
To prepare the pastry:
  1. Using the food processor fitted with the shredding blade, shred butter into the bowl. Switch blades to the regular blade, add flour and salt and pulse until the flour and butter become like a course, pebbly meal, add the egg yolk and pulse. Slowly add the ice water until it starts to come together. If you squeeze it with your hands, it will hold into a ball. Dump onto a large sheet of saran wrap, shape and pat into a disk, wrap in saran wrap and refrigerate for 30 minutes.
  2. When ready to make your galette, remove from fridge for about 10 minutes, place onto a silicone pastry sheet or any pastry board, or just your kitchen counter. Sprinkle the surface with flour. Cut the dough in half and roll it out into about a 9-inch circle. Fold in half and transfer to a sheet pan lined with parchment.
To prepare the butternut squash:
  1. Preheat oven to 400 degrees.
  2. Peel the butternut squash, slice in half lengthwise and scoop out and discard seeds.
  3. Slice into thin slices and spread out in a single layer on a sheet pan, drizzle with olive oil and a light sprinkle of salt and pepper.
  4. Roast in the oven for about 10-15 minutes until tender.
To prepare the Galette:
  1. In a small bowl, add the olive oil and za'atar and stir to combine.
  2. Spread half the mixture in the center of one 9-inch pastry or pie crust round, leaving a 2-inch border. Gently fold the pastry in just over the edge of the za'atar, and press as you go around the pastry circle.
  3. If using, pita or flat bread, spread the za'atar mixture leaving just a ¼ inch border.
  4. Regardless of your base, top with carmelized onions, then the butternut squash.
  5. Bake at 375 degrees until the crust begins to turn brown.
Recipe by FamilyandForks at https://www.familyandforks.com/butternut-squash-carmelized-onion-galette-zaatar/