Galette Me Not! | The Warrior Blends
A Galette, derived from the Norman word gale, meaning "flat cake", is a French pastry similar to a tart or a pie but wrapped around anything from fruit to vegetables. We prefer the savory over the sweet and enjoy trying different ingredients but this one so far is our favorite.
Galette Me Not
Rated 5.0 stars by 1 users
Category
Side Dish, Main Course, Dessert
Cuisine
French
Servings
6
Prep Time
45 minutes
Cook Time
60 minutes
A Galette, derived from the Norman word gale, meaning "flat cake", is a French pastry similar to a tart or a pie but wrapped around anything from fruit to vegetables. We prefer the savory over the sweet and enjoy trying different ingredients but this one so far is our favorite.
Nothing feels more like fall than the smell of roasted butternut squash and the scent of carmelized onions filling the home. This savory dish is wonderful for entertaining, a holiday side dish or a main course with a side salad. We do take a short cut and use a pre-made pie crust. If doing your own, give yourself another half hour or so of prep time.
Many carmelized onion galette recipes use Gruyère cheese but I love the extra dash of flavor using the Maple Bourbon goat cheese. And of course Bacon n' Pepper adds an amazing addition to the dish and I love sprinkling it on the crust so you get that burst of flavor with each bite.
Regardless of how you make it, galette's are a fun and easy way to experiment with all kinds of flavors. Your first one may take a bit of patience but after that, it is easy to become a pro at making this wonderful dish.
Ingredients
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One large butternut aquash peeled and chopped in 1” squares
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1 ½ tbsp of Bacon n’ Pepper
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1½ tsp table salt
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4 tbsp of unsalted butter
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1 sweet onion sliced thin and cut in half
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1 tsp chopped fresh thyme
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1 tsp chopped fresh sage
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1 egg yolk beaten with 1tsp water, for glaze
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3 tbsp of olive oil
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½ package Maple Bourbon Goat Cheese
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1 package Jus-Rol puff pastry or pie crust
Directions
Preheat the oven to 350. Place the chopped squash on a baking sheet and drizzle 2 tbsp of olive oil, 1 tbsp of Bacon n’ Pepper and salt.
Cook the squash for 30 minutes or until tender. Once done, set aside to cool a bit but leave the oven on.
Set aside to cool slightly. Leave the oven on.
While the squash is cooking caramelize the onions by adding the butter and salt to a pan.
Cook the onions over medium-low heat stirring occasionally, until soft and tender, about 25 mins
Mix the squash, caramelized onions, cheese, and herbs together. I just throw everything onto the backing pan and give it a gentle stir
Unroll the pastry and roll out as needed. I use the Jus-Rol as it is fast and easy and makes a wonderful crust for this recipe. I use the puff pastry and cut the corners and add them to the sides to create a circle. The great thing about the Galette is you fold every thing up so the crust need not be perfect.
Roll the dough on your rolling pin and place it in the pan. I use a spring form pan with the bottom and the sides lined with parchment paper but you can use any pan
Spoon the squash mixture into the center of the crust ensuring that you leave several inches of dough as you will fold it up over the top of the squash
Fold the border over the squash mixture, pleating the edge and leaving the center open
Brush the crust with the egg and water mixture and sprinkle ½ tsp of Bacon n’ Pepper along the outside of the crust.
Bake for approximately 30 minutes. Serve hot or cool to room temperature.
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