Airis'Ele Vineyards
December 6, 2022 | Airis'Ele Vineyards

Pair this dish with your Cabernet Sauvignon!

Pair this dish with your Cabernet Sauvignon!

Cheesy Butternut Squash and Caramelized Onion Galettes

This flakey pastry dough is topped with melted ricotta and Gruyere cheese and then a layer of sweet caramelized onions and spiced butternut squash. These mini galettes are perfect as an appetizer or on the side of an entrée. * Serves 12

Ingredients: Galette Dough

2 cups all-purpose flour
1/2 tsp salt
12 Tbsp cold unsalted butter (cut into 1.25cm pieces)
1/2 cup ice water


Ingredients: Filling

4 yellow onions, thinly sliced
3 Tbsp olive oil
2 cups butternut squash (diced into 2.5 cm pieces)
l tsp cayenne pepper
l tsp cinnamon 1/4 tsp ground cloves
1 Tbsp dried thyme
Salt and pepper to taste
1/4 cup ricotta cheese
1/4 cup Gruyere cheese, grated

Directions: To make the dough, mix the flour and salt in a large bowl. Use either your hands or a pastry cutter to rub the butter into the flour until it has a coarse texture. Add the remaining butter and incorporate until the largest chunks of butter are the size of an almond. Slowly pour the water into the dough and knead the dough until it comes together into a ball. Depending on the humidity in the room, you may need a bit more or a bit less water. The dough should be wet but not sticky. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least an hour or overnight. Add 1 tablespoon of olive oil to a high-sided saucepan and place on medium-low heat. Add the sliced onions and a healthy pinch of salt. Place the lid on top of the pan, but leave it slightly ajar. Allow the onions to cook undisturbed and stir every 10 minutes. The onions will first turn translucent and then begin to brown. The bottom of the pan will start to brown as well. Once this happens, start to stir more often. The goal is to scrape the brown bits off the pan and mix them into the onion. If the pan looks like it will burn, lower the heat and add a few tablespoons of water to deglaze. Cook until the onions are deeply caramelized. Preheat the oven to 400° F. While the onions cook, toss the squash in a bowl with the remaining 2 tablespoons of olive oil, cayenne pepper, cinnamon, ground cloves, thyme, and season with salt and pepper. Place on a baking sheet and roast until the squash is a light brown and fork-tender. Allow the squash to cool. To assemble into galettes, remove the dough from the fridge and rest it on the counter for 10 minutes. Roll the dough into a 1/4 inch thick slab, and using a 4-inch circle cookie cutter, punch out as many discs as you can (about 12 typically). To fill the galettes, start with a teaspoon of ricotta in the center of the disc and then top with a teaspoon of the shredded Gruyere. Next, add a teaspoon of the caramelized onions and then, finally a tablespoon of the roasted squash. Carefully fold the sides of the dough around the filling, overlapping each fold to create pleats, but leave the center of the filling exposed. Place each folded galette on a baking sheet, and once all of them are filled, bake in the 400°F oven for 12 to 15 minutes or until the dough is golden brown. Serve warm.