Butternut Galette with Roasted Onions, Pecans, and Blue Cheese

Average rating of 5/5. (1 Rating)
My rating
  • I love it!
  • I like it a lot!
  • I like it.
  • Just okay.
  • Not for me.
Butternut Galette
What's your Take?

This is a free-form tart, the point of which is to use a super-easy and tasty pastry to convert a random accumulation of cheese and vegetables into dinner. 

What you'll need

  • 1 small butternut squash
  • 2 tablespoons olive oil, divided use
  • Kosher salt
  • A few sprigs fresh thyme or a pinch dried thyme
  • 1 small red or yellow onion, peeled, halved, and thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 1/4 cups flour
  • 1 stick salted butter, sliced into small pieces
  • 1/4 cup sour cream whisked with 1/4 cup very cold water
  • 3/4 cup crumbled blue cheese (or 1 heaping cup grated cheese such as cheddar)
  • 1/2 cup pecan pieces

How to make it

  1. Heat the oven to 450 and line two baking sheets with foil. Trim the top and bottom from the squash and peel it, using a very sharp vegetable peeler or a paring knife. Slice it in half lengthwise, remove the seeds and stringy insides, and then slice it crosswise 1/3-inch thick. On one of the prepared baking sheets, toss the squash with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and the thyme, then spread it into a single layer. On the other prepared baking sheet, toss the onion with the remaining oil and 1/2 teaspoon salt, and spread it into a single layer. Roast the vegetables until the squash is very tender and browning, and the onion is soft and brown--around 15 minutes for the onion, and 25-30 for the squash. Toss the onion with the balsamic vinegar, and turn the oven down to 400.

  2. While the vegetables cook prepare the dough: in the bowl of a food processor fitted with the steel blade, pulse the flour with 1/2 teaspoon salt, then add the butter slices and pulse until the mixture just forms coarse crumbs. Pour the sour cream-water mixture through the feed tube and pulse again until the dough just starts to come together into large clumps. Turn the dough onto a work surface and gather it gently together, then press it into a disc, wrap it in plastic wrap, and chill it in the freezer while the vegetables finish cooking.

  3. While the vegetables cook prepare the dough: in the bowl of a food processor fitted with the steel blade, pulse the flour with 1/2 teaspoon salt, then add the butter slices and pulse until the mixture just forms coarse crumbs. Pour the sour cream-water mixture through the feed tube and pulse again until the dough just starts to come together into large clumps. Turn the dough onto a work surface and gather it gently together, then press it into a disc, wrap it in plastic wrap, and chill it in the freezer while the vegetables finish cooking.

  4. Bake at 400 for 30 to 40 minutes until deeply golden. Cool briefly, then cut into wedges and serve warm or at room temperature.

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.
Most Popular on Facebook