It’s time to try this savory galette! It makes the most of favorite fall flavors, and it’s perfect for a low-stress mid-week dinner. Squash, apples, onions, parmesan, sage — you might not have never thought to pair these flavors together, but I’m telling you it smells (and tastes!) like heaven.
Before we jump into the recipe, I’d love to know, have you ever made a galette? I think of them as a less-formal pie. Any ingredients you like, cradled loosely in a pastry crust, no special baking dish required. Often, galettes are filled with fruit and served as dessert, but dinner galettes are delightful too. I hope you enjoy it!
Savory Butternut Squash Galette with Apples, Onions, Parmesan & Sage
Notes
– Consider preparing the pastry the night before or in the morning; it needs at least an hour in the fridge to be workable.
– The key to a flaky pastry is to work quickly with COLD ingredients. You also don’t want to overwork the dough; a few lumps in there create that flakiness.
– Don’t try to peel your squash whole; you’ll break your peeler or cut your hand off. Take the peel off individual cubes; much, much easier!
Ingredients
Pastry (via Smitten Kitchen):
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Egg Wash: 1 egg + 1 teaspoon water, lightly beaten
Filling
1 pound butternut squash (app. 2.5 cups cubed)
1-2 tart apples (app. 2 cups chopped) (like Granny Smith)
1 yellow onion, chopped
2 tablespoons minced fresh sage (about 12 leaves)
½ cup + 1 tablespoon shredded parmesan cheese, divided
Garnish:
4 strips bacon (app. 4 ounces)
5 fresh sage leaves
Directions
Pastry:
15 minutes before preparing pastry, place water and butter in the freezer.
In a large bowl, combine the flour and salt.
In a small bowl, combine the sour cream, lemon juice, and water. Keep this mixture in the refrigerator until ready to use.
Cut the cold butter into small cubes and work into the flour combination with a pastry cutter or quick fingers until the mixture is like a coarse meal. Make a well in the center of the mixture. Pour in half of the sour cream mixture and use your fingertips to mix until large lumps form. Mix until large lumps are mostly gone and make another well in the center. Pour remaining sour cream mixture in and mix with your fingertips again, until the dough is mostly smooth. Pat into a ball; try not to overwork. The mixture will be very wet. Cover with plastic wrap and refrigerate at least one hour and up to one day.
Filling:
Cut the squash in half. Scoop out seeds. Cut into 1-inch cubes, removing the peel from each cube (much easier to do this way than removing peel from whole squash).
Peel and core the apple(s). Cut it into ¾-inch sized cubes.
In a large bowl, stir the squash cubes, apple cubes, chopped onion, minced sage, and shredded ½ cup parmesan.
Assemble:
When ready to bake, preheat oven to 400*. Line a baking sheet with parchment paper.
Generously flour work surface. Remove pastry dough from refrigerator and gently roll out into a 12-inch circle (about ¼-inch thick). Be careful not to roll too thin or create holes in the crust. If desired, you can trim the most jaggedy edges.
Transfer pastry onto prepared baking sheet now.
Scoop filling into the center of the rolled out dough; leave a solid 2-inch border.
Fold pastry edges towards the center in overlapping sections. The middle will remain open.
Brush the edges of the pastry with the egg wash, and sprinkle the crust with remaining 1 tablespoon shredded parmesan.
Bake for 40-50 minutes until crust is golden-brown.
Garnish:
Option 1: Fry bacon until crisp. Drain on paper-towel-lined plate. Once cool, crumble and sprinkle over galette along with either minced fresh sage leaves; alternately, you can fry whole sage leaves in bacon grease for 30 seconds for a crispy garnish.
Option 2: If you’re not interested in the fried sage and looking for an easier-cleanup option, you could cook your bacon in the oven alongside your galette at 400* on a parchment-paper-lined baking sheet for 15-20 minutes until crisp. Drain on paper-towel-lined plate; then crumble. Sprinkle on galette with fresh, minced sage.
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Credits: Images, styling & recipe by Liz Berget.
