Butternut squash and caramelized onion galette from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on November 09, 2022

    Outstanding dish! Both the pastry and the filling were stellar. I made half a recipe into a 9” galette. Used sage and gruyere for the Fontina. Will continue to use gruyere in the future because I always have that in the house but seldom Fontina.

  • eliza on October 19, 2021

    This made a good savoury galette. The squash and caramelized onions are both sweet, and for us, the fontina just wasn’t strong enough to counteract the sweetness. In future I will use a strong cheddar instead. The cayenne was barely detectable. Will definitely make this again, since it uses squash and onions which are often abundant in the fall veg garden. Extremely easy to make, just make sure you assemble it directly on the parchment-covered baking sheet.

  • dianev on April 09, 2019

    Wonderful flavors! I substituted my own food processor piecrust which worked fine. This will be in the regular rotation.

  • Alro9 on November 01, 2013

    I loved this, especially the pastry and then the combination. it is not a thing of beauty looking most home-made but was still wonderful.

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