This is the savory galette of my dreams, inspired by the famous ABC kabocha toast. A dish I have had on so many occasions I’ve lost count… We’ve leveled up the toast for a flaky pie crust. Spread a thick layer of creamy whipped ricotta (you could use goat cheese here too!) In place of kabocha I am using honeynut, a petite squash that looks like a mini butternut. It’s sweet and nutty- I’m obsessed. The onions are slowly cooked with maple syrup and ACV until they are nice and jammy. Then the squash and onions are folded together. After the tart comes out of the oven flaky salt and fresh mint are sprinkled on top. The mint is key with this dish as it really balances all the rich flavors going on.
I am a big believer in making things from scratch. That being said I also don’t want to spend hours in the kitchen- especially when entertaining. I love this dish because so many of the ingredients can be made ahead. On a slow day I’ll make a few pie doughs and pop them in the freezer. The squash and onions can also be prepared before assembling. Once you have the key components this gorgeous galette comes together quickly! It’s perfect for a cozy night at home but impressive enough for your holiday table. It is one of the most delicious things to come out of my kitchen this season.
A few tips and notes:
• This dish takes some planning ahead! I like to make the crust a day or so before. Here are a few of my favorite recipes: Claire Saffitz Flaky Pie Crust // https://cocoetsel.com/sourdough-pastry-crust/
• The filling can be made ahead too!
• Be patient with the onions. They can take 40-60 minutes to cook. You want them to be nice and golden before adding the maple syrup and apple cider vinegar. Keep your eye and cook them down until they are a jammy confit. You don’t want to miss this step!
• If you can’t find honeynut squash use kabocha, butternut or delicata.
Honeynut Squash Galette
Ingredients
2–3 honey nut squash (about 2 lbs), peeled and sliced into 1/4 inch pieces
1/4 cup extra virgin olive oil, divided
salt
1/2 teaspoon chili flakes
1 onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 pie dough (chilled – I used this recipe )
1 cup ricotta or goat cheese
2 tablespoons cream or 1 egg
2 tablespoons parmesan (optional)
fresh mint
Instructions
Make the squash:
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Preheat the oven to 425. On a parchment lined baking sheet toss the squash with 2 tablespoons olive oil, salt and chili flakes. Roast for 25 minutes, flipping halfway. Transfer to a large bowl and set aside. Lower the heat to 400.
Make the onions:
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Heat the remaining 2 tablespoons of olive oil in a pot. Add the onions and a pinch of salt. Cook over medium heat, stirring often until starting to brown, about 20-25 minutes. Add the apple cider vinegar and maple and continue cooking for another 20 minutes, until caramelized and jammy. Gently combine with the squash.
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In a small bowl, whip the ricotta with a pinch of salt.
To assemble the galette:
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Sprinkle a work surface with flour. Roll out your pie crust into a 12-inch circle. Place dough onto prepared baking tray. Spread the ricotta inthte center leaving a 2-3 inch boarder.
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Pile the squash filling on top. Fold the edges, overlapping the squash mixture as you go. Brush the galette with cream or whisked egg and sprinkle with parmesan.
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Bake for 30-40 minutes, until the crust is flaky and golden. Sprinkle with flaky salt and fresh mint. Serve warm or at room temp.
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