Comments on: butternut squash and caramelized onion galette http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/ Sun, 21 Mar 2010 00:31:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: YC http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-357314 YC Tue, 16 Mar 2010 22:58:01 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-357314 Wow, this was a lot more work than I expected! Wow, this was a lot more work than I expected!

]]> By: Summer http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-354186 Summer Fri, 05 Mar 2010 15:09:18 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-354186 I was sick of plain old roasted butternut, so I was searching epicurious, cooks illustrated, etc, and finally decided to search your blog. Way more interesting recipe, and it was amazing. I love it. I'm now on a savory galette kick. Thanks for the excellent blog. I was sick of plain old roasted butternut, so I was searching epicurious, cooks illustrated, etc, and finally decided to search your blog. Way more interesting recipe, and it was amazing. I love it. I’m now on a savory galette kick. Thanks for the excellent blog.

]]> By: Steph http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-352187 Steph Fri, 26 Feb 2010 22:09:46 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-352187 I've been looking for more vegetarian meals to add into my rotation, and have gotten tons of inspiration from your site. This is by far the most fantastic. The crust! So flaky and tender! Amazing. I totally agree - I just want to keep making this crust and coming up with new things to fill it with! I’ve been looking for more vegetarian meals to add into my rotation, and have gotten tons of inspiration from your site. This is by far the most fantastic. The crust! So flaky and tender! Amazing. I totally agree – I just want to keep making this crust and coming up with new things to fill it with!

]]> By: Mark http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-351380 Mark Tue, 23 Feb 2010 19:01:11 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-351380 I cut the butter in thin *curved* (so they don't lie flat on each other) slices before freezing. Cut them thin enough, and they just crumble afterwards. No need to struggle with a cutter. I cut the butter in thin *curved* (so they don’t lie flat on each other) slices before freezing. Cut them thin enough, and they just crumble afterwards. No need to struggle with a cutter.

]]> By: Sara in SF http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-343685 Sara in SF Wed, 20 Jan 2010 15:50:23 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-343685 Incredible! I impressed myself with the crust! Came out even better than I had hoped/imagined. Oh the flakes! I just kept touching the side - and made my husband too. Only drawback was the freezing and chilling time...how long could the dough sit in the fridge? Could you make it in advance? And for those wondering about the rock hard frozen butter: yes, it took a lot of elbow grease to cut it in. But I didn't even do that great of a job, and the crust still came out divine! Incredible! I impressed myself with the crust! Came out even better than I had hoped/imagined. Oh the flakes! I just kept touching the side – and made my husband too. Only drawback was the freezing and chilling time…how long could the dough sit in the fridge? Could you make it in advance?

And for those wondering about the rock hard frozen butter: yes, it took a lot of elbow grease to cut it in. But I didn’t even do that great of a job, and the crust still came out divine!

]]> By: Kristina http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-342269 Kristina Wed, 13 Jan 2010 01:28:03 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-342269 This is so good!! In fact, I'm not even done eating it, but it's so good I couldn't wait to thank you for the recipe. The flavor of the filling is phenomenal and the pastry is heavenly. Not to mention, it is non-cooking husband friendly! I roasted the squash, caramelized the onions, and made the dough (in a food processor) in advance and left it all in the fridge for him. When we got home this evening, all he had to do was assemble, bake, and receive praise. Your recipes never fail us...thank you for sharing them! This is so good!! In fact, I’m not even done eating it, but it’s so good I couldn’t wait to thank you for the recipe. The flavor of the filling is phenomenal and the pastry is heavenly. Not to mention, it is non-cooking husband friendly! I roasted the squash, caramelized the onions, and made the dough (in a food processor) in advance and left it all in the fridge for him. When we got home this evening, all he had to do was assemble, bake, and receive praise. Your recipes never fail us…thank you for sharing them!

]]> By: Kate http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-339139 Kate Mon, 28 Dec 2009 13:05:01 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-339139 Your dish just inspired me to try my own galette for dinner tonight. I'm living in China, and finding certain ingredients can be a challenge, so I changed it around a little, using pumpkin instead of squash, and adding in roasted chestnuts and goat cheese. It was really decadent and so perfect for the cold snap we're having right now. I'm also usually horrible with crusts, tearing them nonstop,and then having to patch them up, but this crust was flaky and delicate but so forgiving when I was rolling it out! Thank you! This recipe will definitely make more appearances at our house, and I may even one day find a butternut squash! Your dish just inspired me to try my own galette for dinner tonight. I’m living in China, and finding certain ingredients can be a challenge, so I changed it around a little, using pumpkin instead of squash, and adding in roasted chestnuts and goat cheese. It was really decadent and so perfect for the cold snap we’re having right now. I’m also usually horrible with crusts, tearing them nonstop,and then having to patch them up, but this crust was flaky and delicate but so forgiving when I was rolling it out! Thank you! This recipe will definitely make more appearances at our house, and I may even one day find a butternut squash!

]]> By: Melanie http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-338709 Melanie Thu, 24 Dec 2009 08:16:44 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-338709 I was not preprared for how amazingly delicious this was! Glad I was sitting down! I can't wait to make it again. This is the first recipe I've tried from this website; it was the recipe that introduced me to Smitten Kitchen and I look forward to trying more of your great recipes. I was not preprared for how amazingly delicious this was! Glad I was sitting down! I can’t wait to make it again. This is the first recipe I’ve tried from this website; it was the recipe that introduced me to Smitten Kitchen and I look forward to trying more of your great recipes.

]]> By: Susan http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-337220 Susan Mon, 14 Dec 2009 16:40:03 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-337220 Hi. I made this twice in three days for company. It was a big hit both times. I am horrible at working with pastry, but this came out great and was delicious. (The freeform crust helps!) I also cut up the butter in itsy-bits pieces, smaller than pea-sized, the second time and that was a big help. Any other ideas for fillings? Hi. I made this twice in three days for company. It was a big hit both times. I am horrible at working with pastry, but this came out great and was delicious. (The freeform crust helps!) I also cut up the butter in itsy-bits pieces, smaller than pea-sized, the second time and that was a big help.
Any other ideas for fillings?

]]> By: Mia http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-336211 Mia Mon, 07 Dec 2009 21:56:56 +0000 http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/#comment-336211 I made this last night - beyond beyond delicious. Being a big fan of both caramelized onions and butternut squash I thought it was time to get over my 'crustphobia' and do this recipe right. So glad I did!! Seriously happy stomachs all around. Not having that handy pasty blender doo-dad, just used the food processor for combining the butter and flour. My butter was rock hard when I did that- not sure if that was right but I forged on. When I mixed in the sour cream-ice water-lemon mixture I was anxious and confused (GD I wanted a good crust!) Everything seemed really dry and not what I thought pie dough would look like/handle like, but I was super aware of not over mixing/handling the dough - is it possible to UNDERhandle it? Like I said first time making crust so I had/have no idea what to aim for. In the end, just wrapped some sort of combined balls of the mixture (wasn't sure what you meant when you said 'remove the larger lumps') in saran wrap and stuck in the freezer. I also had a hard time rolling it out - had rock hard crumbs/clumps that wouldn't really come together at first. Even though from what I read it seemed that working with warm pie dough is VERBOTEN I had to let it warm up a lot before i could roll any shape out. It did get a little sticky but i put it back in the freezer for 2 minutes and in the end all was well. Your pie crust posts were very very helpful prepping me for the wondrous creation of crust, but in the trenches of a tiny kitchen my thought bubble assuredly read "whaaaat am i doing...???" But moral of the story (and very long comment) - it turned out into an oblong frankenstein looking galette of deliciousness. Can't wait to make it again! I made this last night – beyond beyond delicious. Being a big fan of both caramelized onions and butternut squash I thought it was time to get over my ‘crustphobia’ and do this recipe right. So glad I did!! Seriously happy stomachs all around.

Not having that handy pasty blender doo-dad, just used the food processor for combining the butter and flour. My butter was rock hard when I did that- not sure if that was right but I forged on. When I mixed in the sour cream-ice water-lemon mixture I was anxious and confused (GD I wanted a good crust!) Everything seemed really dry and not what I thought pie dough would look like/handle like, but I was super aware of not over mixing/handling the dough – is it possible to UNDERhandle it? Like I said first time making crust so I had/have no idea what to aim for. In the end, just wrapped some sort of combined balls of the mixture (wasn’t sure what you meant when you said ‘remove the larger lumps’) in saran wrap and stuck in the freezer.

I also had a hard time rolling it out – had rock hard crumbs/clumps that wouldn’t really come together at first. Even though from what I read it seemed that working with warm pie dough is VERBOTEN I had to let it warm up a lot before i could roll any shape out. It did get a little sticky but i put it back in the freezer for 2 minutes and in the end all was well.

Your pie crust posts were very very helpful prepping me for the wondrous creation of crust, but in the trenches of a tiny kitchen my thought bubble assuredly read “whaaaat am i doing…???”

But moral of the story (and very long comment) – it turned out into an oblong frankenstein looking galette of deliciousness. Can’t wait to make it again!

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