Caramelized Onion, Mushroom, and Butternut Squash Galette
Difficulty: Easy | Makes: 6 Slices
Try this sweet and savory galette from @swarnika_ and dig into some delicious fall flavors!
Ingredients
- 1 store-bought pie dough, defrosted
- 1 large yellow onion, sliced
- 1 tablespoon sugar
- 6 tablespoon olive oil
- 1 tablespoon butter
- 1 egg
- 6-8 mushrooms of choice, cleaned and sliced
- 4 ounces cream cheese, softened to room temperature
- 1 cup shredded gruyere cheese
- 1 cup thinly sliced butternut squash
- Fresh thyme, to serve
- Salt and pepper to taste
- 2 tablespoons Roland® Fig Balsamic Glaze (get the Fig Balsamic Glaze on Amazon)
Directions
- Preheat oven to 425 degrees F
- Heat 3 tablespoons of olive oil in a large pan and add the sliced onions and a sprinkle of salt
- Cook over medium high, stirring frequently to prevent burning. Once the onions start changing color, add 1 tablespoon of sugar and continue cooking until the onions take a golden color. Add 1 tablespoon of water as needed to prevent burning. Finish by adjusting salt and stir in tablespoon of butter. Keep aside to cool thoroughly
- In the same pan, heat the remaining olive oil and add the sliced mushrooms without crowding them. Cook over medium-high heat to brown the mushrooms
- Add salt and pepper to taste once the mushrooms are browned. Keep aside to cool
- Roll out the defrosted pie dough over a parchment paper line baking sheet
- Leaving an inch border along the edges, spread a layer of cream cheese on the pie dough
- Add the caramelized onions, mushrooms, and butternut squash over the cream cheese
- Top with shredded gruyere and fold the edges of the dough over the fillings
- Whisk the egg with 1 tablespoon of water. Brush the folded edges of the galette with this egg wash
- Bake for 20-25 minutes until the dough is a golden-brown color
- Drizzle some Fig Balsamic Glaze and some fresh thyme. Serve and enjoy!
