Galette featuring caramelized onions and butternut squash

Delightful Butternut Squash and Caramelized Onion Galette

Servings: 6 to 8 | Time: 2 hours

Enhance the lusciousness of your galette crust by applying a simple egg wash (just one beaten egg) before baking; it’ll give your dish an irresistible gleam!

Ingredients

For the Pastry:

• 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into pieces
• 1/4 cup sour cream or plain yogurt
• 2 teaspoons fresh lemon juice
• 1/4 cup ice water

For the Filling:

• 1 small butternut squash (approximately one pound)
• 2 tablespoons olive oil
• 1 to 2 tablespoons butter (use the lesser amount for non-stick pans)
• 1 large onion, halved and thinly sliced
• 1 teaspoon salt
• A pinch of sugar
• 1/4 teaspoon cayenne pepper (adjust to preference)
• 3/4 cup grated or finely chopped fontina cheese (around 1/2 ounces)
• 1/2 teaspoons freshly chopped sage or thyme leaves

Cooking Steps

Prepare the Pastry: In a large bowl, mix the flour and salt together. Add pieces of butter and use a pastry cutter or your fingers to blend the butter into the flour until the texture resembles coarse meal, with butter pieces the size of small peas. Stir in sour cream, lemon juice, and water with a wooden spoon until the mixture clumps together. Transfer to a piece of parchment paper or plastic wrap, shape into a slightly flattened ball, and knead once or twice. Chill in the refrigerator until firm, ideally for 1 to 2 hours.

Prepare the Squash: Preheat your oven to 375°F (190°C). Peel the butternut squash, halve it, and scoop out seeds before cutting it into 1/2-inch dice. Toss the cubes with olive oil and half a teaspoon of salt, then roast on a foil-lined baking sheet for about 30 minutes or until tender, stirring halfway through. Allow to cool slightly.

Caramelize the Onions: In a heavy skillet, melt butter over low heat. Add sliced onions along with the remaining salt and a pinch of sugar, stirring occasionally for roughly 20 minutes until they soften and become lightly golden. Mix in the cayenne pepper to finish.

Combine Ingredients: On a large plate, mix the roasted squash, caramelized onions, cheese, and herbs until combined, then let it cool to room temperature.

Assemble the Galette: Increase the oven temperature to 400°F (200°C). Roll the pastry dough on a floured surface into a 12-inch circle. Place it on a parchment-lined baking sheet. Spread the squash mixture in the center, leaving a 1/2-inch border, and fold this border over the filling, pleating it to fit while leaving the center open.

Bake: Bake the galette for 30 to 40 minutes until it turns golden brown. Allow it to cool for 5 minutes, then transfer it to a serving tray. Cut into wedges and enjoy it warm, hot, or at room temperature!