Butternut Squash and Caramelized Onion Galette



This is probably the first recipe I bookmarked in the Smitten Kitchen cookbook. It has everything I ever want in a meal--roasted butternut squash, caramelized onions, fontina cheese. All baked in a flaky pie crust. Of course it turned out delicious even if my pie crust was a little wonky. This was my first time making my own pie crust by hand, and I've learned that next time I need to work the butter into smaller chunks and really flour that board before I start rolling it out.

And trust me, there will be a next time. This is the perfect entree for a vegetarian dinner party, served alongside a green salad with a tart dressing.


Butternut Squash and Caramelized Onion Galette
(Recipe from the Smitten Kitchen Cookbook by Deb Perelman)

For the crust:

  • 2 1/2 cups (315 grams) all-purpose flour
  • 1/2 tsp table salt
  • 16 tbsp (2 sticks) unsalted butter
  • 1/2 cup (120 grams) sour cream or full-fat Greek yogurt
  • 1 tbsp white wine vinegar
  • 1/3 cup ice water

For the filling:
  • 1 large butternut squash (about 2 1/2 pounds)
  • 3 tbsp olive oil
  • 1 1/2 tsp table salt
  • Freshly ground black pepper
  • 1 tbsp unsalted butter
  • 2 large sweet onions, such as Spanish or Vidalia, halved and thinly sliced
  • 1/4 tsp sugar
  • 2 cups grated Fontina cheese (6 1/2 oz or 185 grams)
  • 1 tsp chopped fresh thyme or 2 tsp chopped fresh sage (we used sage and would increase to 1 tbsp next time)
  • 1 egg yolk beaten with 1 tsp water for glaze

  1. In a bowl, combine the flour and salt. Add the whole sticks of butter and using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest bits of butter the size of small pebbles (really make sure the butter is in small enough chunks or it will leak out of your crust like it did for me). 
  2. In a small bowl, whisk together the sour cream, vinegar, and water. Pour this over the butter-flour mixture and stir with a spoon until a dough forms, kneading it once or twice on the counter if needed to bring it together. 
  3. Pat the dough into a ball, wrap in plastic, and chill it in the refrigerator for at least 1 hour. 
  4. Preheat your oven to 400 degrees. Peel the squash and cut into 1/2-3/4-inch chunks. Toss with 2 tbsp olive oil on a baking sheet, season with 1/2 tsp of the salt and the freshly ground black pepper, and roast for 30 minutes, turning the pieces occasionally. Set aside to cool. 
  5. While the squash is roasting, melt the butter and remaining tablespoon of olive oil in a heavy skillet. Add the onions, sugar, and remaining tsp of salt, and cook, stirring occasionally, until soft and tender, about 25 minutes. Set aside to cool.
  6. Mix the squash, onions, cheese, and herbs together in a bowl. 
  7. When ready to assemble, preheat the oven to 400 degrees F. On a well-floured work surface, roll the dough out into a 16-17-inch round (yes, this will be large). Carefully transfer to a parchment-lined baking sheet (use a rolling pin to help you with this, as this was quite difficult to do with such a big round). 
  8. Spread the squash mixture over the dough from the center to about 2 inches from the edges, leaving a border. (This will look like a lot of filling but it will work.) Fold the border over the squash and cheese, pleating the edge to make it fit. The center will be exposed. Brush the outside of the crust with the egg-yolk wash. 
  9. Bake until golden brown, 30-40 minutes. Remove the galette from the oven and let stand for 5 minutes before sliding onto a serving plate and cutting into wedges. 

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