Butternut Squash Galette with Caramelized Red Onions, Goat Cheese and Walnuts
 
Prep time
Cook time
Total time
 
This vegetarian galette is a wonderful comfort food for the fall season. Leftovers work great for lunches as well!
Author:
Recipe type: Main
Serves: 6
Ingredients
  • Dough:
  • 3 Tbsp plain yogurt
  • ⅓ cups ice water (with ice cubes in it)
  • 1 cup flour
  • ¼ cup cornmeal
  • 1 tsp sugar
  • ½ tsp salt
  • 7 Tbsp unsalted butter, chilled and cut into cubes
  • .
  • 1 small butternut squash, peeled and cut into ¼ inch thick slices
  • 1 red onion, thinly sliced
  • Olive oil
  • Salt and pepper
  • 1 cup goat cheese
  • ¼ cup walnuts, coarsely chopped
  • 1 egg, lightly beaten
  • Balsamic reduction
  • Fresh basil or sage, coarsely chopped
Instructions
  1. Remove the ice cubes from the ice water. In a small bowl, mix the yogurt and the ice water together and set aside.
  2. In a large mixing bowl, combine the flour, cornmeal, sugar and salt. Work the cubes of chilled butter into the flour mixture until the mixture crumbles into pieces that range in size from 'bread crumbs' to 'small peas.' The smaller pieces make the dough tender, the larger ones make it flaky.
  3. Sprinkle the yogurt mixture over the dough, one tablespoon at a time. With your hands, gather the dough together- it will be very soft but try and resist the urge to overwork it, rest is key in this recipe. Trust in the dough! Wrap the dough in saran wrap and refrigerate for at least two hours (or freeze up to one month!).
  4. Heat oven to 425 degrees. Toss your slices of butternut squash in a bit of olive oil and lay down in a single layer on a baking sheet. Bake for 30 minutes, until tender.
  5. Heat a bit of olive oil in a medium frying pan and add the thinly sliced red onion. Cook on medium-low for 30 minutes, stirring occasionally, until onions are soft and sweet.
  6. Once the butternut is out of the oven, lower the heat to 400 degrees.
  7. Roll your dough out on a floured surface, adding more flour as needed to prevent sticking. The crust should be about ⅛ inch thick and between 8 and 10 inches in diameter.
  8. Line a large baking sheet with parchment paper and transfer the rolled out dough to the parchment. Top dough with a layer of goat cheese followed by the butternut squash, then the onions, then another layer of goat cheese and finally the walnuts. Arrange galette filling ingredients so that the outer 2-3 inch border of the crust remains topping-free.
  9. Fold the topping free edges of the dough over towards the middle of the galette. The crust with naturally fold where it needs to, creating a lovely rustic edge pattern.
  10. In a small bowl, lightly beat an egg with a small drizzle of water. Brush the egg wash on the folded over edges of the galette. This step isn't 100% necessary, but it does provide a nice sheen and golden edge to the galette.
  11. Bake at 400 degrees for 30 minutes, until the crust is nicely browned. Let cool for 10 minutes or so before eating and top with a drizzle of balsamic reduction and a handful of fresh basil.
Notes
* Galette dough recipe courtesy of Kathleen Daelemans at the Food Network.
Recipe by Port and Fin at https://portandfin.com/butternut-squash-galette-with-caramelized-red-onions-goat-cheese-and-walnuts/