Butternut Squash Puff-Pastry Galette
with Red Onion and Goat Cheese:
970 kcal:
23g :
40 minutesVeggie
:
- Soy
- Wheat
- Milk
- Sulphites
- Milk
- Mustard
- Egg
- Sesame
- Wheat
- Gluten
- Crustaceans
- Soy
- Fish
- May contain traces of allergens
- Peanuts
- Sulphites
- Tree nuts
1 unit(s)
Red Onion
340 g
Butternut Squash, cubes
340 g
Puff Pastry
()
¾ cup
Mozzarella Cheese, shredded
()
7 g
Thyme
2 tbsp
Balsamic Glaze
( )
4 g
Garlic Salt
()
½ cup
Goat Cheese, crumbled
1 tbsp
Oil*
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
1
- Strip 1 tbsp of thyme leaves from stems (dbl for 4 ppl), then finely chop.
- Add squash, thyme and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet.
- Season with 1/2 tsp garlic salt and pepper, then toss to coat.
- Roast in the top the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
2
- Meanwhile, peel, then thinly slice onion.
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Remove the pan from the heat, and stir in 1 tbsp balsamic glaze.
- Add roasted squash to the pan and toss with onions. Set aside.
3
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet.
- Using a scissors, cut off the corners of the pastry. (TAKE PICTURE)
- Sprinkle over mozzarella cheese, leaving a 1-inch border.
- Top with caramelized onions-squash mixture, then crumble over goat cheese.
- Fold edges of pastry up and over filling. (TAKE PICTURE)
4
- Bake galette in the top of the oven, rotating halfway through, until pastry is golden-brown and cooked through, 30-35 min.
