Butternut Squash and Caramelized Onion Galette

Galette, crostata, rustic tart or whatever fancy name you can Google, they are delicious. The nice thing about this type of pastry, it doesn't have to be perfect. No need for fancy dough cutters, dough braiding or par baking. Simply roll out the dough, fill it and fold up the sides of the dough. Galette is a French term and crostata is the Italian version of this rustic tart. Make it sweet or savory, but I think we will all agree, it's easier than pie!



1 single pie crust, see below for recipe (Gluten Free link is provided)

1/2 butternut squash, cut into 2 inch pieces

Olive oil

Salt and pepper

1 sweet onion, sliced thin

1 tablespoon of butter

Few sprigs of fresh rosemary or 1 teaspoon of dried

1/2 teaspoon of French thyme

1 teaspoon of sage

1 3/4  cups of ricotta cheese

1 tablespoon of cream

1 egg, whisked

A few pinches of garlic powder or Penzey's Sandwich Sprinkle

Parmesan Cheese, grated


Preheat oven to 450 degrees. Line a baking sheet with foil. Coat the butternut squash with olive oil, rosemary, French thyme, salt and pepper. Bake for 20-30 minutes until soft and toasty.



Meanwhile, melt the butter over medium heat in a small saucepan and add the sliced onions. Cook the onions until they are caramel in color. Try not to burn the onions.  If needed, reduce the heat and stir occasionally.


Once the squash and onions are done, set aside.

PREPARATION TIP:Store the roasted squash and caramelized onions in a tightly sealed container for up to two days.



Mix together, 1 teaspoon of sage, ricotta cheese and 1 tablespoon of cream. Whisk the egg and only mix in half the beaten egg into the ricotta cheese. You will use the other half of the egg as an egg wash before baking.



I have mentioned, on several occasions, my fondness for Joanne Chang of Flour Bakery in Boston. This is her pâte sucrée or a single pie crust recipe. I have tried many pie dough recipes and this one gets the most kudos!

1 stick of butter at room temperature

1/4 cup of sugar

1/2 teaspoon of kosher salt

1 cup of unbleached all-purpose flour

1 egg yolk, save the whites for breakfast or marshmallow frosting

Using a stand mixer with a paddle attachment or hand mixer on medium speed, cream the butter, sugar and salt together for 2-3 minutes. Add the flour and beat on low for about 30 seconds. Toss in the egg yolk and continue to mix on low for 30 more seconds or just until the dough starts to come together.

Press the dough into round disc about 1 inch thick. Wrap tightly with plastic wrap and refrigerate for at least 1 hour or up to 5 days. You can freeze the dough for up to 2 weeks. Just thaw in the refrigerator overnight.


On a lightly floured surface, roll out the pie dough into a circle with a diameter of about 10-12 inches. If the dough sticks to the rolling pin, dust the top of the dough with a little flour.


Preheat the oven to 350 degrees. Transfer the dough circle to a baking sheet lined with parchment paper. Spread the ricotta cheese mixture in the center of the pie dough, leaving about a 2 inch rim around the filling.


Top the ricotta cheese mixture with the butternut squash and caramelized onions.


Fold the dough around the filling and crimp together some of the folds. Refrigerate for 15-20 minutes before baking.

PREPARATION TIP:At this point, you can cover with plastic wrap and refrigerate for up to 1 day.


Using the other half of the beaten egg, brush the edges of the dough.


Sprinkle a touch of Penzey's Sandwhich Sprinkle or a pinch of garlic powder around the egg washed dough.


Bake the galette for 40-50 minutes or until the crust is golden brown. As soon as you pull the galette from the oven, top with shredded Parmesan. Let it cool for at least 15 minutes. Serve warm or room temperature.

PREPARATION TIP: This tart makes for the perfect appetizer for 8-12 people, depending on how large you cut the slices.