Butternut Squash & Onion Galette | Recipes & Tips

Butternut Squash and Onion Savory Galette

This savory pastry recipe will change how you look at butternut squash.

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Meet the most socially acceptable way to eat pie for dinner: The galette. Made savory with butternut squash and caramelized onions, it’s rustic and homey while still feeling a bit elegant. A galette is the perfect way to show off seasonal produce, too — and come fall, we’re into butternut squash.

The best part about this galette? It’s a lazy baker’s dream. Here’s how to make it: Prepare a simple pastry dough made of butter and wholesome rye and semolina flours. Roll it out to a large circle and lay it onto a parchment paper-lined baking sheet. Then pile it high with sweet caramelized onions and roasted thyme- and garlic-spiked butternut squash. Fold the edges toward the center of the galette, sprinkle it with plenty of grated Gruyere, and bake it until the crust is golden and the cheese is bubbling.

Dinner’s done: Serve a generous wedge alongside a bright salad, and open a bottle of wine. 

Live.Love.Lux. Tip: When you use your Electrolux range or wall oven, expect a swift preheat and consistently even results across all racks, thanks to convection technology.

Butternut Squash and Onion Savory Galette

Servings: 4 to 6

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Ingredients

For the pastry:

1/2 cup all-purpose flour

1/4 cup rye flour

1/4 cup semolina flour

1/2 teaspoon kosher salt

6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

2 to 4 tablespoons ice water

For the filling:

2 medium red onions, thinly sliced

2 tablespoons butter

One 2-pound butternut squash or other winter squash (Need help picking a squash? Find out how to pick the perfect one here.)

2 tablespoons olive oil

2 teaspoons fresh rosemary sprigs

1 clove garlic, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/2 cup fresh goat cheese

1 cup grated Gruyère

2 tablespoons grated Parmesan

Instructions

To make the dough: Put the three flours and the salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. While pulsing the machine, add the ice water 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Transfer the dough to a lightly floured board and shape the dough into a disk. Wrap it tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.

Heat the oven to 400° F. Line 2 baking sheets with parchment paper.

Caramelize the onions: Melt 2 tablespoons of butter in a large frying pan over medium-low heat, then caramelize the onions until soft and darkened, 40 to 45 minutes. Set aside to cool.

Prepare the squash: Peel the squash and cut it into 1/4-inch thick slices. Put the pieces into a large bowl and add the olive oil, rosemary, and chopped garlic. Toss to coat evenly. Sprinkle with salt and pepper, spread out on one of the prepared baking sheets, and bake for 30 to 35 minutes, until fork-tender.

Remove the dough from the refrigerator and roll it out into a large circle that’s about 1/4-inch thick. Transfer the dough to a parchment paper-lined baking sheet and refrigerate until ready to use.

When the onions are cool, put them in a bowl and stir in the goat cheese. Don’t worry about it being completely dissolved in the onions — it will most likely remain in globs.

Remove the pastry from the fridge and spread the onion mixture over the top, leaving a 1-inch border. Layer the roasted squash over the top, and fold the edges toward the center of the galette. Sprinkle the Gruyère over the center of the galette. Sprinkle the edges of the crust with the Parmesan and bake until the crust is crisp and golden brown, about 25 to 30 minutes. Let cool slightly before slicing and serving.

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