Butternut Squash Galette with Roasted Garlic, Caramelized Onions and Toma For Crust:
1 cup all-purpose flour
1/2 teaspoon kosher salt
6 tablespoons chilled unsalted butter, cut into small pieces
4 tablespoons olive oil, divided
2 teaspoons fresh thyme leaves, chopped
½ teaspoon kosher salt
½ teaspoon black pepper
1 large head garlic whole and unpeeled, top cut off
2 large yellow onions, peeled and thinly sliced
1/2 cup fresh ricotta
1 cup grated Point Reyes Toma
minced fresh thyme, for garnish (optional)
To make the crust, put flour and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture resembling small peas. Add the ice water, 1 tablespoon at a time, pulsing until the dough sticks together. Mix only until all
crumbs are incorporated into dough. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
To make the filling, in a large mixing bowl toss the butternut squash with 2 tablespoons olive oil. Stir in thyme, salt and pepper. Spread squash onto one of prepared baking sheets. Place head of garlic on edge of baking sheet and place in oven. Bake until squash and garlic are tender, about 25 – 30 minutes. Set aside.
Meanwhile, heat 2 tablespoons olive oil in a medium sauté pan over medium-high heat. Add onions and a pinch of salt to the pan and stir to combine. Cook onions, stirring occasionally, until they begin to brown and soften. Reduce heat to low, and
continue to cook until onions are very soft and deep golden brown, about 20 minutes. Set aside.
When the garlic is cool enough to handle, peel and put in the reserved bowl.
Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
Remove the dough from the refrigerator and roll out the dough into a large circle
about 1/4-inch thick. Transfer to parchment paper–lined baking sheet. Spread the garlic-cheese mixture over the dough, leaving a 1-inch border. Top with caramelized onions followed by butternut squash and fold the edges of dough toward the center of the galette. Sprinkle Toma over the center of galette.
Bake until crust is crisp and golden brown, about 25-30 minutes. Garnish with additional chopped fresh thyme, if desired. Let cool slightly and then slice and serve.
