Description
A rustic and flavorful Butternut Squash and Caramelized Onion Galette featuring a flaky homemade crust filled with roasted butternut squash, sweet caramelized onions, creamy Fontina cheese, and fresh thyme. This savory galette makes a perfect cozy fall meal or an elegant appetizer.
Ingredients
Scale
For the crust
- 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
For the filling
- 1 large butternut squash
- 3 tbsp extra-virgin olive oil, divided
- 1½ tsp table salt, divided
- Freshly ground black pepper, to taste
- 1 tbsp unsalted butter
- 1 to 1½ large sweet onions (such as Vidalia), halved and thinly sliced into half-moons
- 1/4 tsp sugar
- 1/4 tsp cayenne pepper
- 1½ cups grated Italian Fontina cheese
- 1 tsp chopped fresh thyme
- 1 egg beaten with 1 tsp water, for glaze
Instructions
- Prepare the crust: Combine all-purpose flour, whole-wheat flour, and salt in a large bowl. Add the unsalted butter and use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse cornmeal. In a smaller bowl, whisk together Greek yogurt, white wine vinegar, and cold water. Pour this wet mixture over the flour-butter mixture and stir with a spoon until a dough forms. Knead gently once or twice on a lightly floured counter if needed. Shape dough into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or up to 2 days.
- Roast the butternut squash: Preheat the oven to 400°F (205°C). Peel the squash, cut it lengthwise in half, and scoop out the seeds. Chop into small chunks. Drizzle 2 tablespoons of olive oil on a large baking sheet and spread to coat. Arrange squash chunks in a single layer on the baking sheet. Sprinkle with ½ teaspoon salt and freshly ground black pepper. Roast for about 30 minutes, turning pieces occasionally, until tender. Remove and allow to cool slightly. Leave oven on.
- Caramelize the onions: While the squash roasts, melt unsalted butter with remaining 1 tablespoon olive oil in a large skillet over medium heat. Add sliced onions, sugar, and the remaining 1 teaspoon salt. Cook, stirring occasionally, until the onions are soft, tender, and deeply caramelized, about 25 minutes. Stir in cayenne pepper and remove from heat.
- Combine the filling: In a large bowl, gently mix the roasted butternut squash, caramelized onions, grated Fontina cheese, and chopped fresh thyme until well combined.
- Roll out the dough: On a lightly floured work surface, roll the chilled dough into a roughly 16-inch diameter round. If the dough feels too thick or large, trim edges slightly to ensure even baking.
- Assemble the galette: Transfer the dough round to a parchment-lined baking sheet. Spread the squash and cheese mixture evenly over the dough, leaving a 2 to 2½ inch border all around. Carefully fold the border edges over the filling, pleating the crust to make it fit and leaving the center exposed.
- Apply egg wash and bake: Brush the exposed crust edges with the beaten egg and water mixture to achieve a golden glaze. Bake in the preheated oven for 30 to 40 minutes, until the crust is golden brown and cooked through.
- Serve: Remove the galette from the oven and allow to rest for 5 minutes. Transfer to a serving plate, cut into wedges, and serve hot, warm, or at room temperature.
Notes
- The crust dough can be made ahead and refrigerated for up to two days before rolling out.
- Use a sweet onion variety such as Vidalia for the best caramelized onion flavor.
- If you prefer a sharper cheese flavor, swap Fontina with Gruyère or a mild Asiago.
- Adjust cayenne pepper according to preferred spice level.
- Ensure the dough border is not too thick to promote even baking and avoid a doughy bottom crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Savory Baking
- Method: Baking
- Cuisine: American
Keywords: butternut squash galette, caramelized onion recipe, savory galette, autumn recipes, vegetarian baking
