Thanksgiving Sides. Butternut Squash-Caramelized Onion Galette
Butternut Squash-Caramelized Onion Galette
This family favorite is a highlight of Beth Kalet’s Thanksgiving dinner. Especially so, as it is the “centerpiece” of the meal for Beth and her daughters, all vegetarians. Beth says that more often than not, her daughters—her co-chefs— make the galette together prior to dinner. Recipe credits to Smitten Kitchen who first published this recipe in 2007. Beth and her collaborators have made only a few changes, most significantly the selection of Gruyère cheese, replacing Fontina that was called for in the original recipe.
Similar savory galettes feature pumpkin, pumpkin seeds, red onion, feta cheese, apples, and leeks. The point being, it is yours to play with using your family’s favorite flavors and fall vegetables.
Happy Thanksgiving Everyone!
Note: Plan to prepare the pastry first, well in advance of baking, as it should be refrigerated for 1-2 hours before rolling it out.
For the Pastry
1 1/4 cups all purpose flour
1/4 teaspoon kosher salt
8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into pieces
1/4 cup sour cream or plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water
Butternut Squash-Caramelized Onion Filling
1 small butternut squash (about one pound); alternately use one container of pre-cut butternut squash chunks
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup Gruyère cheese (about 2 1/2 ounces), grated
1 1/2 teaspoons chopped fresh sage or thyme leaves
Whisk together the flour and salt in a large bowl. Add butter to the flour mixture, cutting in using two knives, a pastry blender or your fingertips. Work the butter into the flour mixture until the mixture resembles coarse meal, with the largest pieces the size of a small pea. Add sour cream, lemon juice and water and stir into mixture with a wooden spoon until large lumps form. Move dough onto a large piece of parchment paper or plastic wrap. Gather the dough pieces together shaping into a slightly flattened ball. Knead once or twice to keep it together. Close the wrap around the dough and chill in the refrigerator until firm (1 to 2 hours).
Preheat oven to 375°F. Peel squash, halve and scoop out seeds. Cut into a 1/2 inch pieces. If using precut squash pieces cut to approximately 1/2 inch dice. Toss with olive oil and 1/2 teaspoon of the salt. Roast on foil lined baking sheet for 30 minutes or until pieces are tender, turning it midway if required for even roasting. Set aside to cool slightly.
While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining 1/2 teaspoon salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Mix squash, caramelized onions, cheese and herbs together on a large plate, and let cool to room temperature.
Increase oven temperature to 400°F.
Once the dough is firm, turn onto a floured work surface and roll into a 12-inch round. Transfer the crust to parchment-lined baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit, leaving the center open. If you would like to add shine to the crust, brush the folded over dough with an egg wash before baking. (Egg wash: one egg beaten until evenly mixed.)
Bake 30 to 40 minutes, until golden brown. 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.