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Recipes|Featured Main

Savory Butternut Squash Galette

Savory Butternut Squash Galette

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT60M
    45 Minutes
  • Yield:
    2 8-inch Galettes
Galette is a flat round or freeform pastry that can be filled with sweet or savory ingredients. This version makes for a great appetizer or entrée served with salad.
Ingredients
  • 2 cups diced butternut squash
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 1 bunch black Lacinato kale washed, trimmed and chopped
  • 1 small red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 2 9-inch rounds of prepared pie crust dough, thawed
  • 1 cup shredded Gruyère cheese
  • 1 egg, beaten with a teaspoon of water
  • 473.18ml diced butternut squash
  • 38.34g extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1.07g red pepper flakes
  • 1 bunch black Lacinato kale washed, trimmed and chopped
  • 1 small red onion, thinly sliced
  • 25.56g balsamic vinegar
  • 2 9-inch rounds of prepared pie crust dough, thawed
  • 236.59ml shredded Gruyère cheese
  • 1 egg, beaten with a teaspoon of water

Galette is a flat round or freeform pastry that can be filled with sweet or savory ingredients. This version makes for a great appetizer or entrée served with salad.

Preparation
STEP 1

Preheat oven to 425°F.

STEP 2

Toss diced squash with 1 tablespoon olive oil. Season with salt and pepper. Roast in shallow pan 15 minutes or until tender.

STEP 3

In large skillet on medium-high, sauté garlic and red pepper flakes in 1 tablespoon olive oil until aromatic. Add kale and cook until wilted. Remove kale set aside.

STEP 4

In same pan add last tablespoon olive oil and red onion. Season with salt and pepper to taste and cook until slightly browned and tender. Add balsamic vinegar to glaze.

STEP 5

Unroll each crust onto parchment-lined baking sheet. Divide toppings between crusts, layering cheese, then squash, kale and onions, leaving a 1-inch border around the edge. Fold the borders in over the edge to the toppings.

STEP 6

Brush crusts with beaten egg and season lightly with salt. Bake 30 minutes or until crusts are browned and crispy. Cool at least 10 minutes before serving. Serve warm or at room temperature.

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