Butternut Squash and Caramelized Onion Galette
Embrace the cozy flavors of fall with this Butternut Squash and Caramelized Onion Galette, a rustic and elegant dish that’s as visually stunning as it is delicious. Featuring a flaky, homemade pastry crust enveloping a luscious filling of roasted butternut squash, golden caramelized onions, and a creamy ricotta-Parmesan blend, this galette is a perfect balance of sweet and savory. A hint of fresh thyme ties the ingredients together, offering a fragrant herbal note. Ideal for a vegetarian main course or a show-stopping appetizer, this galette is easy to prepare yet sophisticated enough for entertaining. Serve it warm and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Unsalted butter
- 0.5 teaspoons Salt
- 3 tablespoons Cold water
- 3 cups Butternut squash
- 1 large Yellow onion
- 3 tablespoons Olive oil
- 1 teaspoons Thyme leaves
- 0.5 cups Ricotta cheese
- 0.25 cups Parmesan cheese, grated
- 1 large Egg
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Kosher salt
- 1 serving Egg wash (1 egg + 1 tbsp water)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
To make the pastry, combine all-purpose flour and 0.5 teaspoon of salt in a bowl. Add cold, diced butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. Peel and cube the butternut squash into 1/2-inch pieces. Toss with 2 tablespoons of olive oil, 0.25 teaspoons of kosher salt, and black pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from oven and let cool.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Thinly slice the onion and add it to the skillet. Cook, stirring occasionally, for 15-20 minutes until the onion is soft and golden brown. Add thyme leaves, stir, and remove from heat.
In a small bowl, mix the ricotta and Parmesan cheese with 0.25 teaspoons of black pepper and 0.25 teaspoons of kosher salt.
Roll the chilled dough out on a floured surface into a rough 12-inch circle. Transfer it onto the parchment-lined baking sheet.
Spread the cheese mixture evenly over the center of the dough, leaving a 2-inch border. Top with roasted butternut squash and caramelized onions.
Gently fold the border of the dough over the filling, pleating as necessary to encase the edges. Brush the dough with egg wash to give it a golden finish.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the galette from the oven and let it cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.6 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
