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Butternut Squash Galette with Parmesan Crust

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Make the best of winter squash with this simple thyme butternut squash galette with parmesan crust.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegetarian

Make the best of winter squash with this simple thyme butternut squash galette with parmesan crust. It features caramelized onions, feta cheese, roasted butternut squash, all wrapped up in a rustic pie crust prepared with parmesan cheese.

Ingredients

Scale

For the parmesan crust:

  • 1 ¼ cups (150g) all-purpose flour
  • 1 stick (115g) cold unsalted butter, diced
  • ¼ teaspoon salt
  • 3 Tablespoons parmesan cheese, grated + extra for the edges
  • 4–6 Tablespoons ice cold water
  • 1 egg, for brushing

For the filling:

  • 1 small butternut squash, peeled, seeded and sliced
  • 1 Tablespoon fresh thyme + extra for serving
  • 1 red onion, thinly sliced
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 5.3 ounces (150g) feta cheese, crumbled

Instructions

For the parmesan crust:

  1. Place the flour, butter, parmesan cheese and salt in a food processor and pulse until it resembles a coarse. Gradually pour in some ice water over mixture and pulse until it just forms a ball, being careful as to not overwork the dough.
  2. Gently press dough into 5-inch (10-12 cm) thick disk and chill in plastic wrap in the fridge for 1 hour.

For the filling:

  1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Lay out the butternut squash over the baking sheet in one single layer and drizzle lightly with oil. Sprinkle with fresh thyme, add salt and pepper, and roast in the oven for about 25 minutes, or until tender, flipping squash halfway through cooking.
  3. Meanwhile heat 1 Tablespoon of olive oil and 1 Tablespoon of butter in a skillet placed over medium-high heat. Add the onion and cook until soft and translucent, stirring occasionally. Add the sugar, the balsamic vinegar, and cook until lightly caramelized and sticky, about 8-10 minutes. Remove from the heat and set aside.
  4. Roll out your dough into a 12-inch (30 cm) disk on a lightly floured surface. Transfer the dough to a prepared baking sheet lined with parchment paper.
  5. Layer the caramelized onions onto the rolled out dough, leaving a 2 inch boarder. Sprinkle with feta cheese and layout the butternut squash on top. Fold the crust edges over the filling, pleating dough as necessary.
  6. Brush the dough with the beaten egg, sprinkle some grated parmsesan cheese, add some fresh thyme, and bake in the oven until the crust is fully cooked and golden brown, about 35-45 minutes. Remove from the oven and let the galette cool slightly before slicing and serving.

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https://www.delscookingtwist.com/thyme-butternut-squash-galette-with-parmesan-crust/