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Butternut Squash and Caramelized Onion Galette

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A rustic, savory galette featuring roasted butternut squash, caramelized onions, fontina cheese, and fresh herbs, all wrapped in a flaky, buttery pastry.

Ingredients

Scale
  • 1 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
  • 1 small butternut squash (about 1 pound), peeled, seeded, and sliced 1/4-inch thick
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons butter
  • 1 large onion, halved and thinly sliced
  • 1 teaspoon salt
  • Pinch of sugar
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3/4 cup fontina cheese, grated or cut into small bits
  • 1 1/2 teaspoons chopped fresh sage or thyme leaves

Instructions

  1. Prepare pastry: In a large bowl, combine flour and salt. Add butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together sour cream (or yogurt), lemon juice, and water. Add to the flour mixture, stirring until a dough forms. Press into a disk, wrap in plastic, and chill for at least 1 hour.
  3. Preheat oven to 375°F (190°C). Toss sliced butternut squash with 1 tablespoon olive oil, salt, and cayenne. Roast on a baking sheet until tender, about 25 minutes, flipping once.
  4. Meanwhile, in a skillet, heat remaining olive oil and butter over medium heat. Add onions and cook until softened. Add salt and a pinch of sugar. Continue cooking, stirring occasionally, until onions are caramelized, about 15–20 minutes. Remove from heat.
  5. On a floured surface, roll out the chilled dough into a 12-inch round. Transfer to a lined baking sheet. Sprinkle half the cheese over the dough, leaving a 1 1/2-inch border. Arrange roasted squash and caramelized onions on top. Sprinkle with remaining cheese and herbs. Fold the dough edges up and over the filling, pleating as you go.
  6. Bake for 30–40 minutes, until the crust is golden brown. Let cool slightly before serving.

Notes

For a gluten-free version, substitute chickpea flour for the all-purpose flour. This dish is best served warm but also works well as a make-ahead appetizer for gatherings. The flavors meld beautifully as it cools.

Nutrition

Find it online: https://www.receipster.com/butternut-squash-gratin/

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