Description
This golden, flaky galette is filled with roasted butternut squash, sweet red onion, and a luxurious mix of herbed cheese and Gorgonzola. It’s the perfect blend of rustic charm and rich flavor—ideal as a holiday side or a meatless main.
Ingredients
For the Crust:
2½ cups flour
2 teaspoons salt, divided
1 cup butter, cubed and room temperature, plus 2 tablespoons melted
½ cup ice water
For the Filling:
2 medium butternut squash, peeled and cubed (1-inch pieces)
6 tablespoons olive oil, divided
3 teaspoons cinnamon
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon cayenne pepper
1 large red onion, diced
1 teaspoon salt
½ cup Boursin garlic herb cheese (or herbed goat cheese)
4 tablespoons fresh sage leaves
4 tablespoons heavy cream
6 tablespoons Parmesan cheese, grated
1 teaspoon freshly ground black pepper
½ cup Gorgonzola Dolce (for topping)
Instructions
Make the crust: Mix flour and 1 tsp salt. Cut in butter until crumbly. Add ice water gradually and knead into dough. Chill for 30 minutes.
Roast squash: Toss squash with 4 tbsp olive oil, cinnamon, garlic powder, onion powder, cayenne, and 1 tsp salt. Roast at 400°F (200°C) for 25–30 minutes until tender.
Sauté onions: In a pan, heat remaining olive oil. Sauté red onions until caramelized, about 10–12 minutes.
Prepare filling: In a bowl, mash half the roasted squash. Mix in Boursin cheese, sautéed onions, sage, cream, 4 tbsp Parmesan, and black pepper. Gently fold in remaining squash cubes.
Assemble galette: Roll dough into 2 large rounds. Place filling in the center, leaving a 2-inch border. Fold edges over the filling.
Bake: Brush crust with melted butter, sprinkle with remaining Parmesan. Bake at 375°F (190°C) for 35–40 minutes until golden.
Top with Gorgonzola Dolce and fresh sage leaves. Serve warm.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 520 / serving
- Sugar: 6g / serving
- Fat: 34g / serving
- Saturated Fat: 18g / serving
- Carbohydrates: 45g / serving
- Fiber: 4g / serving
- Protein: 10g / serving