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butternut squash tart

November 12, 2010

Smitten Kitchen has always been a favorite blog of mine, and the smitten butternut squash and carmelized onion galette holds a special place in my heart. I’ve wanted to make a vegan version for the past month or so, but have been a little nervous. Honestly, I just thought it would make me miss cheese.

Sunday night, I decided to go for it. I was also feeling a bit lazy, so I modified it not only to be vegan but also for a lazy cook.

Butternut Squash and Carmelized Onion Tart; the lazy vegan edition (adapted from Smitten Kitchen)

  • Small butternut squash
  • 1 onion sliced
  • 1 tablespoon miso
  • 2 tablespoons Wayfare Cheddar Spread (if you haven’t tried Wayfare you should or you could add a little more miso and nutritional yeast instead)
  • 1.5 tablespoons Earth Balance
  • Drizzle of maple syrup
  • Pastry dough (I used this pie crust recipe subbing whole wheat pastry flour, olive oil, and rice milk; Emily’s also looks good, and if you’re not vegan the Smitten Kitchen dough is delicious)

Preheat oven to 350. Cut butternut squash in half and scrape out seeds. Place face down on baking sheet and bake for 35-45 minutes until squash is tender. While the squash is baking, place onions, earth balance, and maple syprup in the bottom of a medium sauce pan over low heat. Make your pastry dough while the squash is baking and the onions are carmelizing. Roll out dough and place on a baking sheet greased with earth balance.

When the squash is done, remove it from the oven and turn the oven up to 400. When the onions are golden brown, scrape out the squash and add to the pan with the onions. Add the miso and wayfare cheddar and stir until well combined.  Spread the squash/onion mixture on the dough with a spatula and fold in the sides of the gallette.

Bake for about 40 minutes (it will vary depending on your crust).

I served ours with garlicky kale, which I sauteed with a little olive oil at medium-low heat.

It was divine. And I certainly didn’t miss the cheese. 🙂

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2 Comments leave one →
  1. November 12, 2010 7:31 pm

    Yum! I just bought a couple lovely squashes from the market. I’ll have to give this a try!

  2. November 17, 2010 5:46 pm

    Yum! Love that you did yours with garlic kale!

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