Butternut Squash And Caramelized Onion Galette Recipes

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BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON



Butternut Squash, Apple, and Onion Galette with Stilton image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h45m

Yield 6 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

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



Butternut Squash and Caramelized Onion Galette image

Make and share this Butternut Squash and Caramelized Onion Galette recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into pieces
1/4 cup fat free sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 tablespoon butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
1 pinch sugar
1/4 teaspoon cayenne (to taste)
3/4 cup Fontina cheese, grated (about 2 1/2 ounces)
1 1/2 teaspoons chopped fresh sage leaves

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.

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