Butternut Squash and Caramelized Onion Galette

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Free-form tart with butternut squash, caramelized onions, sage, and fontina cheese, enveloped in a flaky pastry crust perfect for fall.

For extra shine on the crust, brush with an egg wash (one egg, beaten) before baking. Dough can be chilled or frozen before rolling. Cooked galette can be reheated. Butter pooling during baking is normal but large puddles indicate butter pieces were too large.

Prep Time

2 hours

Cook Time

40 min

Total Time

2 2/3 hours

Serves

6

Servings

6-8

Vegetarian
Baking
Main Dish
Side Dish
Comfort Food

Pastry

Ingredients

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

Preparation

  1. Whisk together the flour and salt in a large bowl.
  2. Freeze the flour and butter separately for 1 hour before combining.
  3. Sprinkle bits of butter over the flour mixture and work the butter into the flour with a pastry blender or fingertips until mixture resembles coarse meal with pea-sized pieces of butter.
  4. Add sour cream, lemon juice, and ice water; stir with wooden spoon until large lumps form.
  5. Turn mixture onto parchment paper/plastic wrap; gather into a slightly flattened ball by kneading 1-2 times.
  6. Chill in fridge until firm, about 1 to 2 hours.

Filling

Ingredients

  • 1 pound butternut squash peeled, halved, seeds scooped out, and cut into 1/2-inch dice
  • 2 tablespoons olive oil
  • 1 tablespoons butter use 1 to 2 tablespoons; if only non-stick pan available, use smaller amount
  • 1 large onion halved and thinly sliced into half-moons
  • 1 teaspoon salt
  • sugar pinch
  • 1/4 teaspoons cayenne to taste, about 1/4 teaspoon
  • fontina cheese - cups grated or cut into small bits
  • 1 1/2 teaspoons chopped fresh sage or thyme leaves

Preparation

  1. Preheat oven to 375°F (190°C).
  2. Toss diced butternut squash with olive oil and 1/2 teaspoon salt; roast on foil-lined baking sheet for 30 minutes or until tender, turning halfway through; cool slightly.
  3. While squash roasts, melt butter in heavy skillet over low heat and cook onion with remaining 1/2 teaspoon salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes.
  4. Stir in cayenne and remove from heat.
  5. Combine roasted squash, caramelized onions, cheese, and herbs on a large plate and let cool to room temperature.

Assembly and Baking

Preparation

  1. Increase oven temperature to 400°F (205°C).
  2. Roll dough out on floured surface to a 12-inch round.
  3. Transfer dough to parchment-lined baking sheet.
  4. Spread squash, onions, cheese, and herb mixture over dough, leaving a 1 1/2-inch border.
  5. Fold border over filling, pleating as needed to fit.
  6. Optional: brush dough with egg wash for shine.
  7. Bake galette until golden brown, 30 to 40 minutes.
  8. Remove from oven and let stand 5 minutes.
  9. Cut into wedges and serve hot, warm, or at room temperature.