This galette accompanied our meal from last weekend with the Roasted Sweet Pepper Rolls with Caper-Pinenut Stuffing and Lemon Risotto – yet it was the star of the show! The crust is flaky and just melts in your mouth, while the filling of butternut squash, caramelized onions, and fontina cheese make each bite truly heavenly. This is a really outstanding dish!
We thought it was especially good when it was hot, so I’d recommend reheating it in the oven just before you eat if you make this ahead of time (which is what we did). We also halved the original recipe to make just one 9-inch galette. I’ve given the halved ingredient quantities but you could easily double it to make a large, pizza size dish or to make two smaller galettes.
Butternut Squash and Caramelized Onion Galette
Recipe from The Smitten Kitchen Cookbook
Makes one 9-inch galette, serves 3-4 as a side dish
Ingredients:
Pastry:
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons unsalted butter
1/4 cup sour cream or Greek yogurt
1/2 tablespoon white wine vinegar
1/4 cup ice water
Filling:
1 small butternut squash
1 1/2 tablespoons olive oil
3/4 teaspoon table salt
Freshly ground black pepper
1/2 tablespoon butter
1 sweet onion, halved and thinly sliced in half moons
1/8 teaspoon sugar
1 cup grated fontina cheese
1/2 teaspoon chopped fresh thyme
1 egg yolk, beaten with 1 teaspoon water, for glaze
Directions:
1. Pastry: in a food processor, combine the flour and salt. Add the whole stick of butter and pulse until butter is no bigger than peas. In a separate small bowl, whisk together the sour cream, vinegar, and water. Pour this over the dry mixture, mix briefly, then transfer to a bowl and combine the mixture with a rubber spatula or your hands. Add more flour or water if needed to get a slightly sticky dough. Pat dough into a ball, wrap in plastic wrap and chill for at least one hour.
2. Squash: preheat oven to 400 degrees. Peel the squash, then halve it and scoop out the seeds. Cut into 1/2-inch chunks. Drizzle two tablespoons of olive oil over a baking sheet and then spread the squash out on the baking sheet. Sprinkle with a 1/2 teaspoon of salt and some freshly ground pepper, then place in the oven and roast for 30 minutes, until the squash is tender. Set aside to cool.
3. Onions: while the squash is roasting, caramelize the onions. Melt the butter and one tablespoon of olive oil in a large skillet, add the onions, sugar and 1/2 teaspoon of salt and cook over medium-low heat, until soft, tender and caramelized, about 25 minutes. Combine the squash, caramelized onions, cheese, and herbs in a large bowl.
4. Assembly: on a floured surface, roll out the dough to an 11-inch round, or about 1/4-inch thick (think pie crust). Transfer to a baking sheet. Spread the filling mixture over the dough, leaving a two-inch border. Fold the border over the filling, pleating it, to make it all come together. Brush the crust with the egg wash. Bake for 30-40 minutes at 350 degrees, until the crust is golden brown. Remove from oven and slide onto a serving dish. Serve hot or warm. You can make this ahead of time and reheat it in the oven for about 10 minutes.
