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–+ servings

Savory Galete with Carmamelized Onion and Roasted Butternut Squash

A great easy dinner with roasted butternut squash. Just add a green salad and enjoy!
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Course Main Course
Cuisine American
Servings 6 servings
Calories 494 kcal

Ingredients
  
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Crust

  • 2 cups whole wheat pastry flour
  • ¼ tsp salt
  • ¾ cup chilled vegan butter cut into 1 inch cubes use the sticks not from the tub (I like the Earth Balance vegan buttery sticks)
  • 3-4 tbsp ice water

Roasted Butternut Squash

  • 3½ cups cubed butternut squash
  • 3 tbsp olive oil extra virgin

Caramelized Onions

  • 1 sweet onion large onion thinly sliced
  • 2 tbsp olive oil extra virgin
  • ⅛ tsp white pepper
  • ½ tsp salt
  • 2 tsp fresh chopped sage leaves
  • ¼ tsp thyme
  • 1 tbsp maple syrup
  • ¾ cup vegan ricotta cheese I use Kite Hill brand vegan ricotta. Adding the cheese is optional.

Instructions
 

For the Galette Dough

  • mix the flour and salt in a food processor
  • add chilled butter and pulse until crumbled
  • slowly add ice water 1 tablespoon at a time until dough just comes together being sure not to over mix it
  • turn dough out onto countertop and press together to form a ball
  • place dough ball in plastic wrap and flatten into a round disc and refrigerate for 1 hour

Roasting the Squash

  • preheat oven to 425°,
    place butternut squash on parchment lined sheet pan and brush with the 3 tbsp of olive oil
  • bake squash for 30 minutes turning the squash half way through
    remove when done and set aside
    turn oven down to 400°

Caramelizing the Onions

  • while squash is roasting, place 3 more tbsp olive oil in saute pan over medium to low heat with onions until soft and lightly golden brown, add in pepper, salt, sage, thyme and cook for 30 seconds and then pull off heat and add maple syrup and mix in

Assembling Galette

  • mix squash, onion mixture, and vegan ricotta (if using) together in a bowl
  • after dough is chilled take out and place between 2 pieces of parchment paper and roll into a 14 inch round.
  • take off top layer of parchment paper and invert onto parchment lined sheet pan and remove what is now the top layer of parchment paper
  • to assemble the galette, spread the squash and onion mixture over the dough leaving a 1½ to 2 inch border, fold the border over the filling, pleating the edge to make if fit into a circle leaving the center open
  • bake at 400° for 30 minutes and then drizzle with about 2 tbsp of olive oil
    bake another 10 minutes or until crust starts to brown lightly
    cut into 6 wedges after removing from oven
    serve hot, warm, or room temperature

Nutrition

Calories: 494kcalCarbohydrates: 45gProtein: 7gFat: 34gSaturated Fat: 6gSodium: 473mgPotassium: 506mgFiber: 6gSugar: 7gVitamin A: 8681IUVitamin C: 20mgCalcium: 72mgIron: 2mg
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