Meatless Monday: Butternut squash, apple and onion galette

by Sarah Steimer

This galette recipe is very autumn-y, but all of my ingredients are winter fresh.

Let me preface this by saying this is one of the best recipes I’ve tried. I sent Caitlin a text right after eating it and said, “Don’t you love when you try a new recipe and think, ‘Wow, this is maybe one of the most delicious things I’ve ever made.'” You have to try this because it’s also unbelievably easy and fresh. And if you’re wondering (like I was), galette is pronounced “GAL-let,” sounds very French.

For the crust

• 1 1/4 cups flour
• pinch of salt
• 8 tablespoons cold unsalted butter, diced (1 stick)
• 1 large egg, lightly beaten

Mix flour and salt. Add the diced butter to the flour mixture and incorporate with your hands until coarse crumbs appear. Add the egg and continue to mix by hand. If the dough is still dry, add a couple tablespoons of cold water until all the ingredients stick together (but aren’t too sticky). Wrap in plastic wrap and refrigerate for at least an hour.

For the filling

• 1 large baking apple
• 1 small or 1/2 medium butternut squash (about 3/4 pound)
• 1 small yellow onion or half of a sweet onion
• 3 tablespoons butter, melted
• 2 teaspoons seasoning (I used fresh rosemary and dried thyme)
• salt and pepper
• 2 tablespoons whole-grain or brown mustard
• 1⁄3 cup or Gouda or other cheese

Cut the apple, onion and squash into equal-sized wedges. I found it easiest to slice the squash from the neck-down, width-wise, so you are left with discs. I cut these discs in half and discarded the skins. Toss with the butter, rosemary, thyme, salt and pepper.

Golden and aromatic galette out of the oven.

Roll the dough out to form a 12-inch circle and place on a cooking sheet. Alternate the apple, onion and squash slices in overlapping circles, leaving two inches around the edge. Fold these edges up and over the filling. Bake at 400 degrees for about 55 minutes or until the crust is golden. Add the cheese on top and bake for an additional five minutes. Cut and serve.

Recipe adapted from: Food Network Kitchens Cook

Photos: Sarah Steimer