Butternut Squash, Caramelized Onion & Comté Galette with Apple and Thyme
Butternut Squash, Caramelized Onion & Comté Galette with Apple and Thyme
Ingredients
For the crust:
- 1 cup all purpose flour
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 4 sprigs of fresh thyme
- pinch of salt
- 2-3 tablespoons ice cold water
For the filling
- 1 yellow onion
- 2 tablespoons butter
- ½ an apple
- ½ small butternut squash
- ½lb (250g) Comté, grated
- 1 egg, beaten
Instructions
For the crust:
- Combine the flour, salt, fresh thyme leaves, and cubes of cold butter in a medium bowl.
- Using 2 butter knives in a cross-hatch motion, a dough blender, or your hands in a pinching & rolling method, combine the butter into the flour until it resembles coarse sand.
- Have a sheet of cling-film ready to transfer the dough onto and add the cold water to the mixture. Working quickly, pull the dough together into a rough ball, not worrying if it doesn’t fully come together (you don’t want to overwork it) and pour/transfer it onto the sheet of cling film.
- Tightly wrap it with another layer of cling-film and pop in the fridge to rest while you prep the filling.
For the filling:
- Heat a skillet over a medium heat and melt the 2 tablespoons of butter. Cut the onion into half moons and add to the butter, then turn down and allow to slowly cook and caramelize until a deep golden color.
- While the onions are cooking, peel and thinly slice the butternut squash into half moons/semi circles, and thinly slice the apple (you can peel them if you’d like) and grate the Comté.
- Preheat the oven to 350F and lightly grease a baking sheet (or line with parchment paper)
- Grab the dough out of the fridge, and roll into a circle (or a rectangle, it’s up to you) until it’s about a ¼ inch thick (doing this directly on the baking sheet avoids stressful galette transferring later).
- Generously scatter the caramelized onion on the base of the rolled out dough, leaving about a 1½ inch border around the perimeter, then sprinkle about half the grated Comté.
- Next, in any fun pattern you like, layer the apple and butternut squash slices before carefully folding the outer edges of the dough up and onto the filling. Brush the perimeter of the crust with the beaten egg.
- Pop into the oven for about 30-35 minutes or until the apples and butternut squash are softened and the crust is golden. Finally, sprinkle the rest of the grated Comté over the whole galette and return to the oven for a final 5 or so minutes until melted.
- Allow to cool slightly before serving.
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