Ingredients

2 cups all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp. table salt

16 tbsp. (2 sticks) unsalted butter

1/2 cup full-fat plain Greek yogurt (or sour cream)

1 tbsp. white wine vinegar

1/3 cup cold water

1 large butternut squash

3 tbsp. extra-virgin olive oil

1½ tsp. table salt, divided

Freshly ground black pepper

1 tbsp. unsalted butter

1 to 1 1/2 large sweet onions (such as Vidalia), halved and thinly sliced

1/4 tsp. sugar

1/4 tsp. cayenne pepper

1 1/2 cups grated Italian Fontina cheese

1 tsp. chopped fresh thyme

1 egg beaten with 1 tsp water, for glaze

Instructions

Step 1: Prepare the crust by combining all-purpose and whole-wheat flours with salt in a large bowl. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse cornmeal.

Step 2: In a smaller bowl, whisk together Greek yogurt, white wine vinegar, and cold water. Pour over the flour-butter mixture and stir until a dough forms. Knead lightly on a floured surface if needed, then shape into a ball, wrap in plastic wrap, and chill in the fridge for at least 1 hour or up to 2 days.

Step 3: Preheat the oven to 400°F. Peel the butternut squash, halve it lengthwise, remove seeds, and cut into small chunks.

Step 4: Coat a large baking sheet with 2 tablespoons olive oil and spread the squash pieces in a single layer. Sprinkle with ½ teaspoon salt and freshly ground black pepper. Roast for 30 minutes, turning occasionally, until tender. Set aside to cool slightly.

Step 5: While squash roasts, melt butter and remaining 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions, sugar, and remaining 1 teaspoon salt. Cook slowly, stirring occasionally, until onions are soft and caramelized, about 25 minutes. Stir in cayenne pepper.

Step 6: In a large bowl, combine roasted squash, caramelized onions, grated Fontina cheese, and chopped thyme. Mix gently.

Step 7: On a floured surface, roll out the chilled dough into a 16-inch round. Trim excess dough if it feels too thick, to ensure even baking.

Step 8: Transfer dough to a parchment-lined baking sheet. Spread the squash and cheese mixture over the dough, leaving a 2 to 2½-inch border around the edges.

Step 9: Fold the border over the filling, pleating as needed to create a rustic edge and leaving the center open.

Step 10: Brush the crust edge with the beaten egg wash for a golden finish.

Step 11: Bake in the preheated oven for 30 to 40 minutes, until crust is golden brown and filling is bubbly. Let the galette stand for 5 minutes before transferring to a plate.

Step 12: Slice into wedges and serve warm, hot, or at room temperature.

Tips & Variations

For a dairy-free crust, substitute butter with a plant-based margarine and use a dairy-free yogurt alternative.

Add a handful of toasted pine nuts or walnuts to the filling for extra crunch and flavor.

If you prefer a spicier kick, increase the cayenne pepper slightly or add a pinch of smoked paprika.

Use kale or spinach in the filling for extra greens and color.

Let the galette cool completely before storing to prevent soggy crust.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be made up to two days in advance and kept refrigerated. Allow it to come to room temperature slightly before rolling out.

What can I use instead of Fontina cheese?

Fontina melts beautifully, but you can substitute with Gruyère, mozzarella, or a mild cheddar for a similar texture and flavor.

Dessert

Butternut Squash and Caramelized Onion Galette Recipe

Introduction