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Caramelized Onion + Butternut Squash Galette
recipe
Caramelized Onion + Butternut Squash Galette
Tatum
Tatum
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$1.00
This winter squash galette is a cozy crowd pleaser. Perfect for office holiday parties, Friendsgivings, or a Sunday project that you slowly eat throughout the week.
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You Need

6-8 servings
1:40
  • 1 pie dough round
  • 2 onions, sliced
  • 3 tbsp butter
  • salt
  • water, as needed
  • 2 tbsp white wine or white wine vinegar
  • 1 lb butternut squash, peeled, cleaned, and sliced into rounds or half moons
  • 1/2 cup freshly grated gruyere, aged white cheddar, or parmesan
  • 5-6 sage leaves
  • salt and pepper
  • olive oil
  • 1 egg
  • 1 tbsp heavy cream

    • How To

    1. Using a rolling pin, roll out your pie dough on a clean, floured surface to a circle around 14 inches in diameter. Carefully wrap your dough around the rolling pin, unravelling it on a parchment lined baking sheet. Cover dough with a clean towel or plastic wrap and chill in the fridge until ready to use.

      2. Caramelize the onions

      1. Melt the butter in a skillet on medium-high heat. Once butter is melted and foamy, add sliced onions to pan and season with salt. Stir a few times and cover skillet until onions begin to steam and soften.
      2. Remove cover and reduce heat. Cook onions for about 20 minutes until jammy and a deep, golden brown. Use water to release any overly browned or burnt pieces. Add white wine or vinegar and more salt, cook until evaporated and remove from heat.
      3. Let cool.

      Assemble Galette

      1. Preheat oven to 425 degrees Fahrenheit.
      2. Toss squash in bowl with a generous glug of olive oil. Add salt and pepper. Using hands, toss squash until evenly coated in oil, salt, and pepper.
      3. Remove your dough from the fridge. Spread the cooled onion mixture evenly along the bottom leaving a 2-3 inch border.
      4. Add squash on top of onion mixture, creating an even first layer. Sprinkle about 1/3 of the cheese on top of the squash. Repeat until there are 2-3 even layers of squash and cheese. Finish top layer with remaining cheese, salt, pepper, sage leaves, and a drizzle of olive oil. Fold the border of dough over the squash layers to create a crust.
      5. Whisk egg and cream together. Using a pastry brush, add the egg wash to the outside of the crust.
      6. Bake for 45 minutes or until squash is soft and crust is golden brown.