Browsing articles in "Squash"
Jun 16, 2013

Butternut Squash and Caramelized Onion Galette

Galette: Baked2


There are some recipes that I look at think, “No way”! I’m good at following directions but there is just no way that I can pull that off. Combine that with a busy schedule and I am for sure out! It’s those recipes that I tuck away for a long weekend and when I am feeling ambitious in the kitchen. This galette, well actually, all galettes, fell into that category of no-way-until-another-day kitchen creations for me. First of all there is dough involved and then something tucked away inside of the dough! There are a few things that just made me anxious with that. One, you have to make dough that not only tastes great but that isn’t too thick. I am a total bread lover but when the expectation is that there are goodies packed inside the dough, there better be a nice ratio or I feel like I’ve created an unbalanced let down. Then there is the issue of making all the goodies stay inside the dough pouch. So much to think (or in my case) worry about!

Well, I decided to get over my galette fears. For some reason, the recipe that Deb from Smitten Kitchen included in her cookbook just boosted me with the galette-making confidence! Step-by-step, I could do this! Plus there is just something about the end product that made me feel so fancy! I am happy to report that the galette was seen, admired from afar, attempted, and devoured! It was absolutely delicious! And the best part, it wasn’t nearly as intimidating as it first appeared. The dough was so simple to put together and easy to work with after being chilled. The filling included butternut squash and cheese (two of my favorites) and it actually didn’t take very long at all to put together! So not only was the intimidation factor completely wrong so was my hesitation to put this together only when I had hours to spend in the kitchen. One thing that was correct with first impressions: you still feel fancy when you pull your little galette out of the oven; so much so you almost don’t want to cut it! Operative word there being operative!

Here is what you need:


(Adapted from Smitten Kitchen Cookbook. Makes one 9-inch Galette and serves 2 for dinner.)

Pastry Dough

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 8 tablespoons unsalted butter
  • 1/4 cup greek yogurt
  • 1/2 tablespoon white wine vinegar
  • 1/6 cup ice water


  • 1 medium butternut squash
  • 1.5 tablespoons olive oil
  • Salt and pepper
  • 1/2 tablespoon butter
  • 1 large Spanish onion, halved and thinly sliced
  • 1/8 teaspoon sugar
  • sprinkle of cayenne pepper (optional)
  • 1 cup Fontina cheese, grated
  • 1/2 teaspoon fresh thyme, chopped
  • 1 egg yolk beaten with 1 teaspoon water (for glaze) (optional)

Although this may look like a lot, just take it step by step. The first step is to make the pastry dough. In a large bowl, combine the flour, and salt with the stick of butter. Use the back of a fork to work the butter into the flour until you have a cornmeal like texture. This is similar to what you do when you make homemade biscuits. In a smaller bowl, mix together the yogurt, vinegar and water and then pour this over the dry dough ingredients. Using a spatula, combine everything together. Roll the mixture into a ball, wrap it in plastic wrap and let it chill in the fridge for at least an hour or up to two days.

Galette: Dough Mixed


If you are planning on eating the galette that evening, you can go ahead and start working on the filling. For the squash (preheat oven to 400), peel and chop it into bite size pieces. Cover a baking sheet with tinfoil and toss the squash with 3/4 tablespoon olive oil (just a good drizzle) and sprinkle with salt and pepper. Roast the squash for about 30 minutes or until the pieces become soft. Once the squash is in the oven turn your attention to the onions. In a medium skillet, melt 3/4 tablespoon olive oil (just a good drizzle) and butter over medium-low heat. Add the onions, sugar and a pinch of salt and let them cook for about 25 minutes. Make sure to give them a stir now and then until they will become tender. Sprinkle in the cayenne pepper at the end if you are using it. While the onions and squash are cooking, grate the Fontina cheese. (Note: Fontina can be soft so I always like to pop it in the freezer for a few minutes and it is much easier to grate.) Once everything is complete, combine the squash, onions, cheese and fresh herbs.

Galette: Filling


Just the filling alone will smell and taste delicious! But it gets that much better when you surround it with your homemade pastry dough! To assemble the galette, flour the surface of your counter or a cutting board. Roll out the dough into a large 10 inch shape. Really you are aiming for a round shape but as you can see I ended up with a round-rectangle-like shape and all turned out just fine! Transfer the dough to a baking sheet covered in parchment paper.

Galette: Dough Spred Out


Add the squash, onion and cheese mixture to the center of the dough and spread it out until you have a 2-inch border.

Galette: Dough and Filling


Carefully fold up the edges of the dough around the filling. You will find that you will have a lot of dough for a small space and so you naturally will start to create pleats in the dough. That’s exactly the look you are going for!

Galette: Pre-Baked


If you want, combine the egg yolk and water to create a shine to the outside of our dough. Totally optional but totally gives your galette a nice glimmer! With the oven at 400 degrees from when you roasted the squash, bake the galette for 30 to 40 minutes. Remove from the oven and pat yourself on the back! Galette complete!

Galette: Baked


Slice the galette into wedges and serve alongside a salad for a complete meal.

Galette: Served with Salad


Overall, the galette takes about 1.5 – 2 hours to put together but if you look at the individual steps it’s really not that bad! The dough is super simple, almost exactly like putting biscuits together except it takes a quick rest in the fridge. The squash and onions take little time to prep for their roasting/cooking time and then it’s just folding everything up into one nice package. So perhaps it’s not exactly the easiest thing to put together on a weeknight when you really want dinner in 30 minutes, but it’s totally doable if you’re at home on a weeknight or weekend and have some things you can multi-task with while the dough is resting and the squash and onions are cooking. I think it’s the perfect meal to spruce up a long work week but then also something perfect to make for a dinner party or get together. Double the recipe and you have your appetizer! So go ahead and tackle the galette! For now, that’s a butternut squash and caramelized onion galette…in the shell of a nut!

Jun 29, 2012

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Jan 9, 2011

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This past week we had my mom and step dad over for a dinner at our new place and this meal was quite the hit! We try to make every… Read the rest →