Best Butternut Squash Galette Recipes

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
• Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
• Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
• Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
• Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
• Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON

Steps:

• For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
• For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
• Preheat the oven to 400 degrees F.
• Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles¿if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• First, preheat the oven to 375 degrees.
• Next, prepare the squash by peeling, cut in half and remove the seeds. Then cut in to 1/2 inch cubes.
• Toss the squash with olive oil and a half teaspoon salt and roast for 30 minutes or until pieces are tender. Set aside to cool slightly or make the day ahead.
• Cut the onion into half, then thinly slice so you have "moon shapes".
• Melt butter in a heavy skillet (if not using non-stick may need additional butter). Turn heat to low and add onion, half teaspoon salt, and the sugar. Stir occasionally, until soft and lightly golden brown, about 20 minutes.
• Increase oven temperature to 400 degrees.
• Mix roasted squash, caramelized onion, swiss cheese, sage, and pepper. Optional - stir in a cooked protein like sausage or chicken.
• Roll out pie dough on a sheet of parchment paper until 12 inches round. Spread mixture on dough, leaving a 1 1/2 inch border.
• Fold the dough border over the mixture, pleating the edge as you go and leaving the center open.
• Bake until golden brown, 30 - 40 minutes. Remove from oven, let stand for 5 minutes before serving.

BUTTERNUT SQUASH GALETTE

Steps:

• Make dough:
• Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling while dough chills:
• Preheat oven to 500°F with rack in middle.
• Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
• Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
• Make galette:
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON

Steps:

• For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
• For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
• Preheat the oven to 400 degrees F.
• Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

BUTTERNUT SQUASH, SPINACH & GRUYERE GALETTE RECIPE - (5/5)

Steps:

• INSTRUCTIONS 1. FOR THE DOUGH: Pulse flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until butter is cut into pea-sized pieces, about 10 pulses. Transfer mixture to medium bowl. 2. Sprinkle water and vinegar over mixture. With rubber spatula, folding mixture until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square and wrap tightly. Refrigerate for at least 45 minutes. 3. Transfer dough to lightly floured work surface. Roll into 11- by 8- inch rectangle with short side of rectangle parallel to work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8- by 4-inch rectangle. Turn dough counterclockwise 90 degrees. Roll out dough again, perpendicular to edge of work surface, into 11- by 8-inch rectangle and fold into thirds. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds again. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to two days. 4. FOR THE FILLING: Place spinach and ¼ cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again with rubber spatula; set aside. Add squash to now-empty bowl, cover with plate, and microwave until just tender, about 8 minutes. 5. Meanwhile, heat 1 tablespoon of olive oil in 12-inch skillet over medium heat until shimmering. Add onion and oregano, cover, and cook, stirring frequently, until onions are tender and beginning to brown, 5-7 minutes. Remove from heat, and add onion mixture to squash along with spinach, cheese, crème fraîche, and vinegar, and stir gently to combine. Season to taste with salt and pepper and set aside. 6. TO BAKE: Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8-inch thick. (Trim edges as needed to form rough circle). Transfer dough to parchment-lined rimmed baking sheet. With plastic drinking straw or tip of paring knife, cut five ¼-inch circles in dough (one at center, and four evenly-spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon olive oil. 7. Spread filling evenly over dough, leaving two-inch border around edge. Drizzle remaining teaspoon olive oil over filling. Carefully grasp one edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure, but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt. 8. Lower oven temperature to 375. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve. TECHNIQUE Don't Doubt Your Dough SHAGGY DOUGH Barely mixing the dough and then resting it in the refrigerator hydrates the flour while minimizing gluten development, for a more tender crust. Don't worry if the dough looks loose and shaggy-it's supposed to. TECHNIQUE Keys to Making a Flavor-Packed, Sturdy Vegetable Tart MAKE A WHOLE WHEAT CRUST Whole-wheat flour contributes earthy flavor that complements the savory filling. Its coarser consistency makes for a hearty crumb. PRECOOK THE VEGETABLES Removing moisture from the vegetables is crucial to concentrating flavor and preventing a soggy crust. We microwave and drain the mushrooms and combine them with browned leeks. ADD BOLD-FLAVORED BINDERS To help the vegetables stay neatly bound and add complexity to the filling, we worked in a rich, three-part binder: crème fraÎche, Dijon mustard, and crumbled Gorgonzola. TECHNIQUE Pleating a Free-Form Tart It's surprisingly simple to create pleated edges around free-form tarts. 1. Gently grasp 1 edge of dough and make 2-inch-wide fold over filling. 2. Lift and fold another segment of dough over first fold to form pleat. Repeat every 2 to 3 inches.

BUTTERNUT SQUASH APPLE AND ONION GALETTE WITH STILTON

Steps:

• For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles—if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

CARAMELIZED BUTTERNUT SQUASH GALETTE

Steps:

• Filling: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Halve the squash and scrape out the seeds and stringy bits. Peel the squash and cut into 1/2 inch cubes. Combine the oil, garlic, fennel seed, sage and red pepper flakes in a mortar and pestle, and pound until you have a coarse paste. Toss the squash and spice mixture together on the baking sheet. Bake until squash is tender and beginning to color around the edges, about 30 minutes. Allow the squash to cool to room temperature. Combine the cooled squash with the parmesan cheese; season with salt and pepper and set aside. Assemble galettes as directed with the Savory Galettes with Swiss Chard. Sprinkle each with chopped hazelnuts. Bake at 375 until the crust is golden brown. About 25 minutes. Note: to toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350 degree oven for 8-10 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth, or between your hands. To assemble: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Divide the dough into 5 pieces and roll each piece into a round about 7 inches in diameter. Transfer round of dough to the baking sheet. divide the filling amongst the round, leaving 1/2 inch border around the edges. Bring the edges of the crust up and over the outer edge of the filling, pleating and gently pressing the dough together to hold it in place. bake until the crust is golden brown. About 25 minutes.

BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON

Steps:

• For the dough: 1. Pulse the flour and salt together in a food processor. 2. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. 3. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, and pulsing briefly. 4. Remove the blade and bring the dough together by hand. 5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: 1. Halve and core the apple. Cut each 1/2 into 8 wedges and put them in a large bowl. 2. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges, and add them to the apples. 3. Add the butter, rosemary, and thyme and toss gently to combine. 4. 4. Season with salt and pepper and toss again. 5. Preheat the oven to 400 degrees F. 6. Roll the dough on a lightly floured surface into a 12-inch disk. 7. Transfer the dough to a baking sheet and brush with mustard. 8. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles-if you have extra pieces of one or another, tuck them in where you can or double them up until to use all the filling. 9. Fold and pleat the dough over the edge of the filling. 10. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 55 minutes. 11. Scatter the cheese over the filling and bake until melted, about 5 minutes more. 12. Cool the galette briefly on a wire rack. 13. Cut into wedges and serve.