Butternut Squash, Apple, and Carmelized Onion Gallette with Rosemary

I've been intimidated by pastry dough for quite some time, in spite of owning A New Way to Cook and reading blissfully about the "easiness" of free form galettes for years.

Yes! It really has been years. This was the first cookbook I ever wanted; I received as a gift from Jaime and I've used it twice. Well, the other night I finally decided to make a tart and purchased ingredients to improvise a filling only to discover THE INTERNET WAS BROKEN, which was SO not okay. I had to do things the old way with a good cookbook and my mind.

Somehow everything came together. The tart was pretty easy to make, although time consuming as the flaky butter pastry has to chill twice, the onions have to caramelize and the squash/apples have to be peeled and cubed then tossed in oil with rosemary before you can even cook the pastry.

The end result was well worth the effort. This was a very tasty breakfast all week long, although I need to work on pressing the ingredients into the crust a bit more as things tended to fall off the crust into my lap (or maybe I just should use silverware when trying to eat tarts).