Butternut galette with pecans, roasted onions, and blue cheese
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Roasting
This is a free-form tart the point of which is to use a super-easy, tasty, and wholesome pastry to convert a random accumulation of cheese and late-winter vegetables into dinner. There are endless variations, many of which I have tried: pickled beets, blue cheese, and walnuts; apple slices, roasted onions, and smoked cheddar; thinly sliced potatoes (cook these first in a covered pan with olive oil, salt, and a splash of water until just tender), roasted onions, and cheddar. I am planning this week to make one with deeply sautéed cabbage, onions, and a nutty cheese, such as Parano or Gouda--but I thought this might be a little over-the-top Plebian to photograph. "You vill eat kraut pie, yes?"
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