KT Test 9 Butternut Squash Galette

Name: KT Test 9 Butternut Squash Galette with Puff Pastry, Caramelized Onions and Goat Cheese
Total time: 40 min
Yield: 2
Cuisine: Canadian
Ingredients: 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; 1 tsp Sugar*; 0.06 tsp Pepper*; 1.5 tbsp Oil*; 0.06 tsp Salt*

with Puff Pastry, Caramelized Onions and Goat Cheese

Get Up To 20 Free Meals + Free Sides for Life

Bring a touch of rustic elegance to your Thanksgiving table with this stunningly simple galette! Thyme-roasted squash, caramelized onions and goat cheese are all wrapped up in golden-brown puff pastry.

Tags:

Veggie

Allergens:

Soja

•Hvede

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

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

Not included in your delivery

1 tsp

Sugar*

0.06 tsp

Pepper*

1.5 tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values

Calories1010 kcal

Fat56 g

Saturated Fat26 g

Carbohydrate104 g

Sugar24 g

Dietary Fiber7 g

Protein23 g

Cholesterol30 mg

Sodium1650 mg

Trans Fat1.5 g

Potassium850 mg

Calcium400 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Parchment Paper

Cooking Steps

Strip 1 tbsp thyme leaves from stems, then finely chop.
Add squash, thyme and 1 tbsp oil to an unlined 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.

Meanwhile, peel, then cut onion into 1/4-inch slices.
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 heat. Stir in 1 tbsp balsamic glaze.
Add roasted squash to the pan with onions, then toss to combine. Set aside.

Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet.
Using scissors, cut 1 inch off pastry corners.
Sprinkle mozzarella cheese over pastry, leaving a 1-inch border.
Top mozzarella with caramelized onion-squash mixture, then crumble goat cheese over top.
Leaving the centre uncovered, pull edges of pastry over outer edges of filling, overlapping pastry as you work your way around, to create a circle shape.
Gently pinch or press down on areas that overlap to keep pastry together.

Bake galette in the top of the oven, rotating halfway through, until pastry is golden-brown and cooked through, 30-35 min. (TIP: If there is time, rest galette for 5-7 min before serving!)
Cut galette into wedges and transfer to a serving dish.