Caramelized Onion + Butternut Squash Galette | MONEY OVER BISCUITS
Dijon mustard gives this dish — which can serve as a starter or a side — a kick.
Recipes adapted fromCallie's Biscuits & Southern Traditionsby Carrie Morey. Copyright 2013 by Carrie Morey. Reprinted by permission of Atria Books, a Division of Simon & Schuster
- In a large skillet over low heat, melt butter. Add onions and stir to coat. Cook for 5 minutes, then add garlic. Cook, stirring occasionally, until onions are soft and golden brown, 30 to 35 more minutes. Add pepper and salt to taste. Stir in mustard.
- Preheat oven to 400 degrees F. Meanwhile, withPerfect Pie Crustdough still between the 2 pieces of wax paper, roll it out to a 14- by 10-inch rectangle. Remove wax paper and place dough on a baking sheet lined with parchment.
- Sprinkle the dough with 1/3 cup Parmesan. Pile onions in the center of the dough; then spread them out, leaving a 2-inch perimeter. Fold the dough up and over the onions, pleating as necessary. Brush dough with egg.
- Bake on the bottom rack until the crust just begins to turn golden, 10 to 15 minutes; sprinkle the top with remaining Parmesan. Bake for 10 to 15 more minutes, then broil until crust is a deep brown, 3 to 5 minutes.
Video: Caramelized Onion Tarts | One Pot Chef
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