galette w/ goat cheese & blackened onion
Preheat oven to 500F. De-seed, peel, & slice thinly a butternut squash. In two roasting dishes, blend sliced squash with 2 tbsp olive oil & 1 tsp coarse sea salt. Roast 15 minutes.
Caramelize one small onion -- sliced into thin rings -- over high heat in 1 teaspoon olive oil. I find cast iron pans do a great job w/ this task.
Gluten free or otherwise, the crust makes the pie. If you have a favorite pie crust recipe, use it here! One of my favorites is a simple one: 2/3 cup buckwheat, 2/3 cup bobs red mill gf flour, 2/3 cup almond meal, 1/2 tsp sea salt, 4 tbsp solid coconut oil, 2/3 cup yogurt (goat or vegan varieties both work). Combine dry ingredients in a cuisinart & pulse to combine. Add coconut oil & combine one minute (the texture gets crumbly). While the machine is running, add yogurt. Blend until the dough forms a ball. Chill 30 minutes wrapped in parchment, then roll our bw 2 sheets of parchment.
(I added rosemary to mine)
3. Carefully flip your dough into a well seasoned cast iron pan (9" or larger). Remove parchment gently. Spread 4 oz goat cheese in a 6 inch circle in the center of the dough. Layer butternut squash & onions. Fold the crust in over the filling, creating folds where necessary. Pinch close any holes -- patch broken spots with extra dough. Cook on 375F for 35 to 40 min, until crust is golden brown. Cool 20 min before serving.