Fall

Autumnal Squash Galette with Caramelized Shallots and Boursin Cheese

by:
November 21, 2024
5
1 Ratings
Photo by James Ransom
  • Prep time 45 minutes
  • Cook time 1 hour
  • 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

What You'll Need
Ingredients
  • For the caramelized shallot and Boursin Layer:
  • 10 small shallots, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • pinch of salt
  • 1 tablespoon butter
  • 1 package Boursin Garlic & Fine Herbs cheese
  • For the crust:
  • 1 1/4 all-purpose flour
  • 1/4 cup flax seeds
  • 1/4 cup hemp seeds
  • 75 grams grated Parmesan
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 10 tablespoons butter, frozen and grated
  • 3 tablespoons cold water
  • 1 egg
  • For the squash filling:
  • 570 grams mixed squash (acorn, butternut, delicata), peeled and thinly sliced
  • 2 sprigs rosemary, leaves picked
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons salt
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • zest of one lemon
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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1 Review

Robot C. November 28, 2024
Made this a day in advance for thanksgiving and it was perfect next day, only got better actually. Love the seedy crust and smoky squash.