Description
A rustic and elegant Butternut Squash Galette featuring layers of caramelized onions, thinly sliced butternut squash, fresh thyme, and Parmesan cheese wrapped in a flaky pie crust. This savory galette is perfect as a main dish paired with a fresh winter salad or as a flavorful side for your multi-course meal.
Ingredients
Scale
Filling
- 2 large yellow onions, sliced 1/8 inch thick
- 1/2 teaspoon Kosher salt (divided)
- 12 ounces peeled and sliced butternut squash (from a 20 oz squash)
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese (preferably vegetarian-friendly)
- 2 teaspoons fresh thyme leaves (divided)
Other
- 2 tablespoons extra virgin olive oil (divided)
- 1 11-inch refrigerated pie crust dough (store-bought or homemade)
- 1 large egg, beaten
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid easy cleanup.
- Slice Butternut Squash: Peel the butternut squash and use a mandoline to slice the thinner, solid end into 1/8-inch thick rounds. Measure 12 ounces of these slices for the galette and save any extra squash for another use.
- Caramelize Onions: Heat 1 tablespoon of olive oil in a cast-iron or heavy skillet over medium heat. Add sliced onions and 1/4 teaspoon Kosher salt. Reduce heat to medium-low and cook, stirring often, until onions are deeply caramelized and sweet, about 30 minutes. Remove from heat and let cool.
- Toss Butternut Squash: In a medium bowl, combine the sliced butternut squash with remaining 1 tablespoon olive oil, 1/4 teaspoon Kosher salt, half the Parmesan cheese, half the fresh thyme, and a few grinds of black pepper. Toss gently to coat evenly.
- Prepare Pastry Base: Roll out the refrigerated pie crust on a parchment-lined baking sheet. Prick the pastry base with a fork in several spots, avoiding the 1 1/2-inch border around the edge to prevent bubbling during baking.
- Assemble the Galette: Spread one-third of the caramelized onions evenly over the crust, avoiding the edges. Layer the seasoned butternut slices in concentric circles atop the onions. Nestle the remaining onions between the layers of squash. Sprinkle with the remaining Parmesan cheese and thyme leaves.
- Fold and Brush Edges: Carefully fold the edges of the pie crust up and over the filling, creating pleats as you go around the galette. Brush the folded pastry edges with the beaten egg to ensure a golden, glossy finish when baked.
- Bake Covered: Tent the galette loosely with aluminum foil and bake on the middle rack for 30 minutes. This helps cook the filling gently without burning the crust edges.
- Bake Uncovered: Remove the foil and continue baking until the crust is golden brown and the butternut squash is tender when tested with a toothpick, about 20 to 30 minutes more.
- Serve Warm: Allow the galette to cool slightly before slicing into six servings. Serve warm as a main dish with a winter salad or as a side dish for up to ten guests.
Notes
- As a side dish, the galette can serve 8 to 10 people when part of a multi-course meal.
- For a main dish, pair it with fresh winter salads such as Brussels sprouts with pomegranate or baby greens with pecans to balance flavors.
- Using a mandoline ensures uniform thin slices of squash which cook evenly and look attractive in layers.
- The caramelized onions add natural sweetness and depth, complementing the savory butternut squash perfectly.
- Stretching or folding the crust properly helps contain the filling and creates a rustic presentation.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 50 mg