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Prep time
45 minutes
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Cook time
1 hour
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Serves
6
Author Notes
This galette is basically fall wrapped in a buttery, golden crust. Think tender roasted squash, caramelized shallots, and a creamy layer of Boursin cheese all tucked into a flaky pastry that’s freckled with nutty seeds and Parmesan. It’s cozy, savory, and a little extra.
The magic lies in the details: deeply caramelized shallots bring that sweet-savory oomph, while marinating the squash slices draws out their natural sweetness. Perfect for impressing guests or just treating yourself to a slice of autumn bliss.—Lydia Keating and Max Baroni
—Food52
Test Kitchen Notes
This recipe is presented in partnership with Boursin Cheese. —The Editors
Ingredients
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For the caramelized shallot and Boursin Layer:
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10
small shallots, thinly sliced
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1 tablespoon
olive oil
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1 teaspoon
freshly ground black pepper
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pinch of salt
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1 tablespoon
butter
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1
package Boursin Garlic & Fine Herbs cheese
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For the crust:
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1 1/4
all-purpose flour
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1/4 cup
flax seeds
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1/4 cup
hemp seeds
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75 grams
grated Parmesan
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1/2 teaspoon
salt
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1 tablespoon
sugar
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10 tablespoons
butter, frozen and grated
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3 tablespoons
cold water
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1
egg
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For the squash filling:
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570 grams
mixed squash (acorn, butternut, delicata), peeled and thinly sliced
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2
sprigs rosemary, leaves picked
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1 tablespoon
fresh thyme leaves
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2 teaspoons
salt
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1 tablespoon
maple syrup
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1 teaspoon
smoked paprika
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zest of one lemon
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1 tablespoon
olive oil
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1 teaspoon
freshly ground black pepper
Directions
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Caramelize the Shallots: Heat olive oil in a skillet over medium-low heat. Add shallots, salt, and black pepper, stirring to coat. Cook for 5–7 minutes, then add butter. Continue cooking, stirring occasionally, for 20–30 minutes until deeply golden, adding water as needed to deglaze. Set aside to cool.
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Make the crust: In a mixing bowl, combine flour, flax seeds, hemp seeds, grated cheese, salt, and sugar. Grate frozen butter into the mix and combine until it resembles coarse sand. Add cold water one tablespoon at a time until the dough comes together. Form into a disk, wrap, and refrigerate for at least 30 minutes.
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Prepare the filling: Preheat oven to 400°F. In a large bowl, toss squash with olive oil, maple syrup, salt, rosemary, thyme, smoked paprika, lemon zest, and black pepper. In a separate bowl, mix caramelized shallots with three-quarters of the Boursin cheese, reserving the rest for garnish.
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Assemble the galette: Roll the dough into a 14-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Spread the shallot and cheese mixture onto the dough, leaving a 2-inch border. Arrange the squash slices over the filling, letting excess marinade drip off first. Fold the dough edges over the filling and brush with egg wash.
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Bake: Bake for 45–60 minutes, or until the crust is golden. Check halfway through and cover edges with foil if browning too quickly. Let the galette cool slightly, top with remaining Boursin, and serve warm or at room temperature.
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