Butternut Squash Galette
with Puff Pastry, Caramelized Onions and Goat Cheese
Bring a touch of rustic elegance to your Thanksgiving table with this stunningly simple galette! Thyme-roasted squash, caramelized onions and goat cheese are all wrapped up in golden-brown puff pastry.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Red Onion
340 g
Butternut Squash, cubes
340 g
Puff Pastry
(Contains Gluten, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
7 g
Thyme
1 tbsp
Balsamic Glaze
(Contains Sulphites)
½ tsp
Garlic Salt
56 g
Goat Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar*
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Start galette once green bean casserole is finished! Strip 1 tbsp thyme leaves from stems, then finely chop. Add squash, thyme and 1 tbsp oil to an unlined baking sheet. Season with 1/2 tsp garlic salt and pepper, then toss to coat. Roast in the top the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat. Stir in 1 tbsp balsamic glaze. Add roasted squash to the pan with onions, then toss to combine. Set aside.
Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Using scissors, cut 1 inch off pastry corners. Sprinkle mozzarella cheese over pastry, leaving a 1-inch border. Top mozzarella with caramelized onion-squash mixture, then crumble goat cheese over top. Leaving the centre uncovered, pull edges of pastry over outer edges of filling, overlapping pastry as you work your way around, to create a circle shape. Gently pinch or press down on areas that overlap to keep pastry together.
Bake galette in the top of the oven, rotating halfway through, until pastry is golden-brown and cooked through, 30-35 min. (TIP: If there is time, rest galette for 5-7 min before serving!)Cut galette into wedges and transfer to a serving dish.
