Butternut Squash and Blue Cheese Galette

November 20, 2018
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Thanksgiving prep is underway! I have been experimenting with bleu cheese this fall, and I decided to look towards an autumn staple to pair it with. This wonderful pungent cheese just so happens to work flawlessly with the subtle sweetness of butternut squash. Now, throw it all inside of a zesty peppered galette crust, and voila! You've got yourself one heck of a crowd-pleaser.

Or if you're already overwhelmed with the holiday menu, just pocket this recipe for afterwards, because it’s just as awesome for dinner on any chilly night.

Ingredients

Serves 6-8

Galette Dough

  • 1 1/4 cups flour, chilled
  • 1/4 tsp salt
  • 1 stick butter, cold
  • 1/4 cup creme fraiche
  • 1 tbsp. lemon zest
  • 1 tbsp. black pepper
  • 1/4 cup ice water or less

Filling

  • ½ onion, thinly sliced
  • 3 tbsp. olive oil, divided
  • 1/2 butternut squash, seeded and sliced thin
  • 3 sickle pears, seeded and sliced thin
  • 1 tbsp. brown sugar
  • 1 cup ricotta
  • 1/4 cup blue cheese (preferably gorgonzola)
  • 1 egg, beaten
  • salt/pepper to taste

Preparation

Preheat oven to 400ºF.

Combine flour and salt in a food processor and add butter. Pulse until the butter is incorporated into the flour. Add creme fraiche, lemon zest, black pepper. Pulse to combine and then slowly stream in ice water until a ball forms. Roll in plastic wrap and chill for 30 minutes.

While dough is chilling, heat 1 tbsp. oil in a pan over medium heat. Add onion and season with salt/pepper. Cook until nicely cartelized, approximately 10 minutes, then set aside. In the same pan, add 1 tbsp. oil over medium heat and sauté butternut squash until it is softened approximately, 8-10 minutes. Add in pears and brown sugar. Continue cooking for 1-2 minutes and set aside. While onions and butternut squash cool, combine blue cheese and ricotta in a separate bowl.

Pull dough from cooler and sprinkle flour on a surface. Roll the dough out to be roughly 12-inchesround and approximately ¼ inch thick. Transfer to a pan lined with parchment. Fill the bottom of the round with blue cheese-ricotta mixture leaving 1 ½ inch gap to the edge. Layer onions on top of blue cheese mixture and then the butternut squash and pears. Fold edges over one another, and once it’s all folded in, you should have a nice thick edge and open center. Brush all the edges with beaten egg. Place in oven and cook for approximately 30-40 minutes. Remove from oven and let rest for 10 minutes. Cut into wedges and serve warm or room temperature.

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