As I was thumbing through my new Christmas gift, the Smitten Kitchen Cookbook to be exact, this was one of the first recipes that caught my eye. It’s seasonal, I had a bunch of squash left from our garden this summer. It just seemed like the perfect it’s so freaking cold here and I need some comfort food meal to make. I was so right. Honestly, it made burning our eyes out with all the onions I was caramelizing totally worth the pain! Picture it, it’s like -15 degrees and I have windows open to bring in fresh air it was that powerful. This is a bit more involved to put together, so it’s the perfect weekend/holiday dish. I had been baking all weekend, when I chose to make this, so by the end I was like oh my god I don’t think I can cook any more…..and then boom the oven beeped letting me know the most delicious dinner was inside. I’m so glad I rallied up and carried on. It was also my first galette making experience, so my husband got to see me model off the slice I had for dinner only a few, hundred, times.
Butternut Squash and Caramelized Onion Galette
For the pastry
- 2 1/2 cups all-purpose flour I sued whole wheat to dust the surface and knead some additional flour in
- 1/2 tsp salt
- 16 tbsp unsalted butter, cubed
- 1/2 cup sour cream
- 1 tbsp white wine vinegar
- 1/3 cup ice water
For the filling
- To make the dough, add the flour and salt to your food processor. Pulse to combine. Add om the butter and pulse until the mixture is coarse. Add in the sour cream, vinegar and water. Pulse until the mixture comes together. My dough was fairly sticky at this point, likely because I prepared the dough using the food processor. This did not affect the flakiness of the dough once baked. Shape the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least an hour.
- To prepare the squash, preheat your oven to 400 degrees F. Peel and cube the squash. Place the squash on a baking sheet and pour 2 tbsp olive oil over the squash. Sprinkle with salt and pepper and toss to coat the pieces. Make sure that the squash is in a single layer on the baking sheet. Bake for 30 minutes or until the squash is tender. You will want to turn the pieces throughout the cooking time so they brown evenly.
- To caramelize the onions, melt the butter and remaining 1 tbsp of oil in a skillet, over medium low heat. Add in the onions and sugar and 1 tsp salt. Stir occasionally until the onions are soft and tender, about 25 minutes.
- Mix the squash, onions, and cheese in a bowl. Add in the thyme and sage. Season with salt and pepper to taste.
- To assemble the galette, place the dough on a well floured surface. At this point, I used whole wheat flour to help with the consistency. Roll the dough into a 16 inch round. Transfer to a parchment paper lined baking sheet. Spread the squash mixture over the dough, leaving a 2 inch border. Fold the border over the squash and cheese. To do this, I started in a spot and folded the dough up, I moved counter clockwise simply folding up the dough until it was all folded up. You will want to press each time you fold up to ensure it's secure.
- Bake until golden brown, about 30-40 minutes. Remove the galette from the oven and let sit for 5 minutes before slicing. Cut into 8 wedges and serve hot.
This recipe is barely adapted from the Smitten Kitchen Cookbook.