KT Test 9 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
1 unit(s)
Red Onion
340 g
Butternut Squash, cubes
340 g
Puff Pastry
(Contains Soy, Wheat)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
7 g
Thyme
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
½ cup
Goat Cheese
Not included in your delivery
1 tsp
Sugar*
0.06 tsp
Pepper*
1.5 tbsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
