Butternut Squash and Caramelized Onion Galette Recipe

Looking for an easy Butternut Squash and Caramelized Onion Galette recipe? Learn how to make Butternut Squash and Caramelized Onion Galette using healthy ingredients.


Submitted by sailingchef

Makes 6 servings



From Smitten Kitchen. This is a lovely dish for a dinner party. The dough is simple to make, and it will have you searching for more galette recipes!

Recipe Ingredients for Butternut Squash and Caramelized Onion Galette

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 lb butternut squash
2 tablespoons olive oil
1 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
1 pinch of sugar
1/4 teaspoon cayenne (or to taste)
3/4 cup fontina cheese (about 2 1/2 ounces), grated
1 1/2 teaspoons chopped fresh sage leaves

Recipe Directions for Butternut Squash and Caramelized Onion Galette

  1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

  2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

  3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

  4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

  5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

  6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Categories

Vegetables, Side Dish, FrenchGerman

Nutrition Facts
Serving Size 188.7g
Amount Per Serving
Calories
406
Calories from Fat
256
% Daily Value*
Total Fat
28.4g
44%
Saturated Fat
15.5g
78%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
725mg
30%
Potassium
364mg
10%
Total Carbohydrates
32.1g
11%
Dietary Fiber
2.7g
11%
Sugars
3.2g
Protein
7.7g
Vitamin A 176% Vitamin C 31%
Calcium 14% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sugar
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
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