A rustic fall galette with a modern twist

Fall is here, and there’s no better way to celebrate than with a rustic, flavor-packed galette. Inspired by Smitten Kitchen, this Butternut Squash & Caramelized Onion Galette combines roasted squash, sweet caramelized onions, nutty Gruyère, fresh herbs, and a buttery, flaky crust. Topped with toasted pepitas and a hint of smoked paprika, it’s a cozy, elegant dish perfect for dinner parties, seasonal gatherings, or a comforting weekend lunch. Pair it with a glass of Lange Pinot Gris Reserve or Chardonnay Classique for a harmony of flavors that embodies the essence of autumn.

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Recipe

Serves 6–8 | Prep + Bake: ~2 hours
Inspired by Smitten Kitchen →

INGREDIENTS

Pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 8 tbsp (1/2 cup) unsalted butter, chilled and cubed
  • 1/4 cup sour cream (or plain yogurt)
  • 2 tsp fresh lemon juice
  • 1/4 cup ice water

 

Filling:

  • 1 small butternut squash (~1 lb), peeled, seeded, cut into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1–2 tbsp butter
  • 1 large onion, halved and thinly sliced
    1 tsp kosher salt, divided
    Pinch of sugar
  • 1/4 tsp smoked paprika (replaces cayenne for subtle warmth and smokiness)
  • 3/4 cup Gruyère cheese, grated (or Fontina for milder flavor)
  • 1 1/2 tsp fresh sage or thyme, finely chopped
  • 2 tbsp toasted pepitas (pumpkin seeds), for garnish
    1 egg, beaten, for brushing (optional)

Instructions

1. Prepare the Pastry Dough

  • Combine flour and salt in a mixing bowl. Scatter the butter cubes over the top and cut them into the flour with your fingers or a pastry cutter until you have a coarse, crumbly mix with visible pieces of butter.

  • Stir together sour cream, lemon juice, and a splash of ice water in a separate cup. Pour this over the flour mixture a little at a time, stirring until clumps begin to form.

  • Press the dough together into a rough disk—it should look a little shaggy, not perfectly smooth. Wrap tightly and refrigerate for at least 1 hour to firm up.

2. Roast the Squash

  • Heat oven to 375°F (190°C). Peel the squash, scoop out the seeds, and cut into ½-inch cubes.

  • Toss cubes with olive oil and a pinch of salt, then spread in a single layer on a baking sheet. Roast for about 30 minutes, stirring once, until the squash is tender and just starting to caramelize around the edges. Let it cool slightly.

3. Caramelize the Onions

  • While the squash bakes, warm butter in a skillet over medium-low heat. Add the sliced onions along with a pinch of salt and a sprinkle of sugar.

  • Cook slowly, stirring now and then, until the onions collapse into a soft, golden tangle—this will take about 20 minutes.

  • Stir in smoked paprika (or cayenne if you like heat) along with the chopped herbs. Remove from heat and set aside.

4. Build the Galette

  • Turn the oven up to 400°F (200°C).

  • On a lightly floured surface, roll the chilled dough into a rough circle about 12 inches across. Transfer it to a parchment-lined baking sheet.

  • In a bowl, combine the roasted squash, caramelized onions, and cheese. Pile this mixture into the center of the dough, leaving about 1½ inches around the edge.

  • Fold the pastry edges up and over the filling, pleating as needed to keep the shape rustic. The middle should stay exposed.

  • Brush the crust with beaten egg for shine, if you like, and sprinkle the filling with toasted pepitas for crunch.

5. Bake and Serve

  • Bake for 30–40 minutes, or until the crust is deeply golden and crisp.

  • Cool for 5 minutes, then transfer to a serving platter or board.

  • Slice into wedges and enjoy warm, at room temperature, or with a drizzle of balsamic glaze or honey for an extra pop of flavor.

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