Real Recipes From Real Home Cooks ®

caramelized onion and squash galette

Recipe by
Jennifer R
Portland, OR

I saw this recipe on Smitten Kitchen and I loved the idea of the squash and onions. But, ugh... dough. But it sounded so good so I made it. The dough is a snap, especially with the use of a food processor. And it's so flaky!! I'm thinking I'm going to use the recipe for everything that needs dough! And maybe some stuff that doesn't! The filling is all fall. Slightly sweet from the squash but savory from the onion and sage. The house smelled great! Doubling is a great idea - this is delicious warm or at room temperature.

yield 4 -6 depending on slice size
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For caramelized onion and squash galette

  • 1 1/4 c
    all purpose flour
  • 1/4 tsp
  • 8 Tbsp
  • 1/4 c
    plain greek yogurt
  • 2 Tbsp
    fresh lemon juice
  • 1/4 c
    ice water
  • 1
    medium butternut or delicata squash, shredded
  • 1 lg
    yellow onion, sliced in half moons
  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 1/2 tsp
  • 3/4 c
    fontina cheese, shredded
  • 2 Tbsp
    fresh sage, finely chopped

How To Make caramelized onion and squash galette

  • 1
    Add flour and salt into a food processor. Slice butter into 1 tablespoon squares and add to the food processor. Pulse until butter is pea-sized or less.
  • 2
    In a bowl, combine yogurt, lemon juice and ice water. Add to flour in the food processor and pulse until dough just comes together.
  • 3
    Remove from food processor and shape into a disk. Wrap in plastic or put into a container with a lid. Refrigerate 1 hour.
  • 4
    Shred the squash. Slice the onion. Shred the cheese.
  • 5
    In a saucepan over medium low heat, add the butter and oil. Swirl to melt. Add squash, onion and salt. Cook, stirring occasionally, so that the onions caramelize and the squash gets soft. 10 minutes or so.
  • 6
    When the squash/onion mixture is done, stir in the fresh sage. Cook 5 minutes longer. Turn off the heat and let the mixture cool slightly.
  • 7
    Remove the dough from the fridge. Flour your surface and roll out the dough into a 10-12 inch circle. Don't roll it too thin - a generous quarter inch.
  • 8
    Stir the cheese into the cooled squash mixture until well incorporated.
  • 9
    Spoon the squash mixture into the middle of the dough. Spread the mixture out onto the dough, leaving 1 1/2 to 2 inch border uncovered.
  • 10
    Fold the edges of the dough onto the squash mixture, pleating it to lay down flat. Only the edges of the squash mixture will be covered - the rest is open.
  • 11
    Pre-heat oven to 400. Place galette on a cookie sheet and bake for 35-40 minutes until the crust is golden. Let cool slightly.