Savory Butternut, Caramelized Onion & Thyme Galette

I learned how to make a galette five years ago and since then they have been a staple in our weeknight dinner routine. It’s fun to switch up the ingredients based on seasonal vegetables and they can be savory or sweet. This recipe is one of our favorites and it is perfect to serve up with a salad and roasted new potatoes. This recipe makes two galettes and serves 8.

Ingredients:

• 2 pre-made pie crusts
• 4 teaspoons Dijon mustard
• 2 tablespoons butter
• 1 large onion, thinly sliced
• 1 butternut squash, peeled, cored, and cubed
• 8 oz. sharp white cheddar cheese, shredded
• Fresh thyme
• Grated parmesan
• 2 tablespoons milk

Step One: Preheat your oven to 425 degrees.

Step Two: Peel, core, and cube your butternut squash and place the cubes on a rimmed baking sheet and put it in the oven to roast for 30 minutes. (Tip: I like to line my baking sheet with parchment or foil and use some cooking spray so it does not stick to the bottom of the baking sheet).

Step Three: While your butternut squash is roasting thinly slice the onion. Caramelize the onions in a non-stick pan with the 2 tablespoons of butter on medium heat. This should take ~15 minutes and your onions will be a nice golden brown and full of delicious flavor.

Step Four: Grate your sharp white cheddar if you purchased it in a block, if it is already pre-shredded you can skip this step.

Step Five: Roll out the pie crusts – I like to using a rolling pin so they are a little bit thiner. Brush the middle of each pie crust with 2 teaspoons of dijon mustard.

Step Six: Use half of the roasted butternut squash and half of the caramelized onions on each galette spreading the ingredients evenly in the middle of the pie crust (do not go to the edges of the pie crust with your ingredients, you’ll be folding them over). Then add 4 oz. of shredded sharp white cheddar to each galette and sprinkle fresh thyme on top. Now your galettes are fully assembled.

Step Seven: Now it’s time to fold your galette. You’ll make ~5 folds as you work your way around the pie crust. Start with one 3-4″ section and fold it ~2″ in toward the center leaving the middle open. Do the same thing as you work your way around the entire circle. (See the photo above for what it will look like fully folded.)

Step Eight: Brush the top of the galette (just the pie crust portion) with milk and sprinkle grated parmesan cheese on top.

Step Nine: Bake for 25-30 minutes. Let cool for 10 minutes, slice and serve. Enjoy!