The perfect pairing of fillings with a hint of cayenne and a buttery, flaky crust. It may take a few hours to cook this incredible dish, but it is worth every moment... plus you’ll end up with not one, but two 9 inch pies as a reward. I cannot stress enough how much I enjoyed this recipe. If you make it too, please be sure to comment below and let me know what you think!
Original inspiration comes from a recipe in The Smitten Kitchen Cookbook, and the only modifications I made were substituting for all things plant based. Read on to find out the exact details.
Ingredients
For the pastry:
2 1/2 cups all-purpose flour, plus more for the work surface
16 tablespoons unsalted butter (Earth Balance Vegan Buttery Sticks)
1/4 teaspoon table salt
1/2 cup sour cream or yogurt (I used Good Karma’s Plant Based Sour Cream)
1 tablespoon of white wine vinegar (I used apple cider vinegar with no adverse affects)
1/3 cup ice water
For the filling:
2 small or 1 large butternut squash (about 2 1/2 pounds)
3 tablespoons olive oil
1 1/2 teaspoons salt
freshly ground black pepper
1 tablespoon butter (Earth Balance Vegan Buttery Sticks)
2 large sweet onions, halved, thinly sliced in half moons
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper (optional- but I went for it and loved it!)
2 cups grated cheese (I only used about a half cup of Daiya’s cheddar, since it was all I had to no adverse affect to the recipe)
1 teaspoon chopped fresh thyme or teaspoons chopped fresh sage (I had neither and so did not use these but feel it would be an excellent addition)
Recipe
Make pastry. In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest bits the size of pebbles. In a small bowl, whisk together the sour cream, vinegar, and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic, and chill it in the refrigerator for 1 hour or up to 2 days.
Prepare squash. Preheat your oven to 400 degrees. Peel the squash, then halve and scoop out the seeds. Cut into 1/2 to 3/4 inch chunks. Pour 2 tablespoons of the olive oil into one large or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with 1/2 teaspoon of the salt and freshly ground black pepper, and roast for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly (I didn’t do this part!). Set aside to cool slightly, leave the oven on.
Caramelize onions. While the squash is roasting, melt the butter and the remaining tablespoon olive oil in a heavy skillet, and cook the onions over medium-low heat with the sugar and the remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if you are using it.
Mix the squash, caramelized onions, cheese, and herbs together in a bowl.
Assemble the galette. On a floured work surface, roll the dough out into a 16 to 17 inch round (or divide up into two nine inch galettes). Transfer to a parchment lined baking sheet. Spread the squash and cheese mixture over the dough, leaving a 2 to 2 1/2 inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The center will be open.
Bake. Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for about 5 minutes, then slide it onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.