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Wednesday, November 23, 2016

Brown Butter Pumpkin Galette with Caramelized Onions, Goat Cheese, and Sage



Happy Thanksgiving Eve! For the main course this year I wanted to put together flavors that were quintessentially fall, while making sure that it was a dish with a pretty presentation that would keep people satisfied after dinner. 




Recipe slightly adapted from Coley Cooks

Ingredients:
-2 tablespoons of butter
-1 refrigerated pie crust
-1 tablespoon fresh sage, finely chopped, plus 6-8 whole leaves for topping
-1.5 cups pumpkin puree 
-1 large egg, plus another large egg beaten for egg wash
-1 teaspoon kosher salt
-1 cup caramelized onions
-4 ounces goat cheese
-2 tablespoons honey
-flaky sea salt for sprinkling, optional

To make the caramelized onions -- coat the bottom of a pan with cooking spray. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, add some salt and a little wine to the onions. Let the onions caramelize for at least 30 minutes, stirring every few minutes.

Melt the butter in a saute pan over medium heat, keep an eye on it stirring gently as it browns. Once the butter has browned, add the minced sage and immediately remove from the heat. Pour the butter into the pumpkin puree, then add the egg and salt -- mix until the egg and butter are fully incorporated.

Roll out the prepared pie crust on a piece of parchment paper and then preheat the oven to 425 degrees. Spread the pumpkin mixture evenly in the center of the crust, leaving a 2 inch border around the outside so that the crust can be folded over. Add the caramelized onions over the pumpkin puree, top with goat cheese, drizzle with honey, then finish with whole sage leaves.

Fold the extra dough over the filling to form a crust, and then brush the exposed dough with the egg wash, then lightly sprinkle flaky sea salt on top of the outside crust. Bake for about 25-30 minutes or until the crust is golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving to make sure that the filling is nicely set.



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