Butternut Squash and Caramelized Onion Galette

Embrace the cozy flavors of fall with this Butternut Squash and Caramelized Onion Galette, a rustic and elegant dish that’s as visually stunning as it is delicious. Featuring a flaky, homemade pastry crust enveloping a luscious filling of roasted butternut squash, golden caramelized onions, and a creamy ricotta-Parmesan blend, this galette is a perfect balance of sweet and savory. A hint of fresh thyme ties the ingredients together, offering a fragrant herbal note. Ideal for a vegetarian main course or a show-stopping appetizer, this galette is easy to prepare yet sophisticated enough for entertaining. Serve it warm and watch it disappear slice by slice!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cups Unsalted butter
• 0.5 teaspoons Salt
• 3 tablespoons Cold water
• 3 cups Butternut squash
• 1 large Yellow onion
• 3 tablespoons Olive oil
• 1 teaspoons Thyme leaves
• 0.5 cups Ricotta cheese
• 0.25 cups Parmesan cheese, grated
• 1 large Egg
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Kosher salt
• 1 serving Egg wash (1 egg + 1 tbsp water)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

To make the pastry, combine all-purpose flour and 0.5 teaspoon of salt in a bowl. Add cold, diced butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Add cold water, one tablespoon at a time, mixing gently until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

While the dough chills, prepare the filling. Peel and cube the butternut squash into 1/2-inch pieces. Toss with 2 tablespoons of olive oil, 0.25 teaspoons of kosher salt, and black pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from oven and let cool.

Step 5

In a skillet over medium heat, heat 1 tablespoon of olive oil. Thinly slice the onion and add it to the skillet. Cook, stirring occasionally, for 15-20 minutes until the onion is soft and golden brown. Add thyme leaves, stir, and remove from heat.

Step 6

In a small bowl, mix the ricotta and Parmesan cheese with 0.25 teaspoons of black pepper and 0.25 teaspoons of kosher salt.

Step 7

Roll the chilled dough out on a floured surface into a rough 12-inch circle. Transfer it onto the parchment-lined baking sheet.

Step 8

Spread the cheese mixture evenly over the center of the dough, leaving a 2-inch border. Top with roasted butternut squash and caramelized onions.

Step 9

Gently fold the border of the dough over the filling, pleating as necessary to encase the edges. Brush the dough with egg wash to give it a golden finish.

Step 10

Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Step 11

Remove the galette from the oven and let it cool for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1253.8g)

Amount per serving	% Daily Value*
Calories	2203.7

Total Fat 135.0g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 611.5mg	0%
Sodium 1894.6mg	0%
Total Carbohydrate 217.4g	0%
Dietary Fiber 27.4g	0%
Total Sugars 19.2g
Protein 47.3g	0%

Vitamin D 94.8IU	0%
Calcium 606.8mg	0%
Iron 14.6mg	0%
Potassium 2326.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 8.3%

Carbs: 38.2%