Butternut Squash Galette

This Galette is easy to put together, using frozen puff pastry and it packs tons of flavour. It can be made up to one day ahead of time and does not require reheating, so makes the perfect tag along to all of your holiday parties.


For the onions:
• 1 Vidalia onion, peeled and thinly sliced
• 1/4 cup butter
• 1 tbsp olive oil
• Salt and pepper to taste

For the filling:
• 3/4 cup mascarpone cheese, room temperature
• 1/3 cup gruyere cheese, grated
• 1/3 cup Parmesan cheese, grated
• Pinch of nutmeg
• Salt and pepper to taste

For the butternut squash:
• 2 cups of peeled butternut squash, ribbons (see notes)
• 2 tbsp olive oil
• Salt and pepper to taste

For sage leaves:
• 10 sage leaves
• Olive oil
• Salt

+ 1 500g package frozen puff pastry
1 egg
1 tbsp water
Salt and pepper to taste


Ensure puff pastry is defrosted but still cold. Pull approximately 30-45 minutes before you’re ready to use.

In a large frying pan, start onions by melting butter with olive oil over low heat. Add onions and season to taste. Cook, stirring occasionally for 15-20 minutes or until tender and golden and caramelized. Set aside to cool. Once cool, drain from excess oil, squeezing gently.

Preheat oven to 400’F.

In a large bowl, toss butternut squash with oil, season to taste. Set aside.

In a medium bowl, combine mascarpone with gruyere, Parmesan, nutmeg and salt and pepper. Set aside.

In a small bowl, combine egg with water and whisk well, set aside.

On a lightly floured surface, roll out puff pastry to 9×13” and transfer to a parchment lined baking sheet. Brush lightly with some of egg wash. Spread cheese mixture over pastry, leave 2” around all edges. Top with onions, then butternut squash, and fold edges of puff pastry up, slightly overlapping filling. Brush edges with more egg wash. Sprinkle with salt and bake for 25-35 minutes, or until puffed and golden and butternut squash has colour. If puff pastry is getting to dark, remove and cover edges with tinfoil.

For the sage leaves, heat small amount of oil, covering bottom of pan, over medium heat. Carefully drop in leaves (they will splatter) and cook 1-2 minutes until crisp and golden. Remove from oil and season with salt. Garnish over top of tart.

To make butternut squash ribbons, simply peel outer layer and then continue to peel flesh of squash, with a straight edge peeler, forming ribbons.

Recipe created by Chef Dany Duguay


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