You’re going to wonder how you lived without this sweet and earthy pastry! Spice-roasted squash, caramelized onions, sage, goat cheese, and raisins lay atop a sheet of prepared puff pastry that bakes up to flaky deliciousness.
- 1 prepared puff pastry sheet, thawed if frozen
- 1 medium butternut squash, (about 1 pound)
- 1/ 4 cup olive oil, divided
- 2 tablespoons maple syrup
- 1/ 2 teaspoon cinnamon
- 2 teaspoons kosher salt
- 1/ 4 teaspoon freshly ground black pepper
- 1/ 2 sweet onion, thinly sliced
- 1 tablespoon unsalted butter
- 2 tablespoons golden raisins
- 2 tablespoons black raisins
- 3/ 4 cup crumbled goat cheese, divided
- 1 egg
- 1 teaspoon whole milk
- 8 (optional, to fry as a garnish for serving) sage leaves
Sage Brown Butter
- 4 ounces unsalted butter
- 2 cloves garlic, minced
- 1/ 4 cup coarsly chopped fresh sage
- 1 teaspoon kosher salt
- pinch freshly ground black pepper
No Drippings Gravy
- 2 ground chicken bouillon cubes
- 4 or 5 cups low sodium chicken broth or stock
- 8 tablespoons unsalted butter
- 1 sweet onion, finely chopped
- 1/ 2 kosher salt, plus more to taste depending on preference
- 1/ 8 teaspoon freshly ground black pepper, plus more to taste depending on preference
- 1 garlic clove, minced
- 3 teaspoons finely chopped fresh rosemary
- 3 teaspoons finely chopped fresh sage
- 3 teaspoons finely chopped fresh thyme
- 1/ 2 cup all purpose flour
Par Cook the Butternut Squash
Make slits and place the squash on a microwave-safe dish and place in the microwave. Microwave on high for 12 minutes, flipping halfway. Remove carefully and allow to cool before handling. Cut ends and then slice the squash lengthwise. Scoop outs seeds and then remove skins using a paring knife or vegetable peeler. Cut into 1-inch cubes.
Preheat oven to 400F degrees. Toss butternut squash, 2 tablespoons olive oil, maple syrup, cinnamon, salt, and pepper on a parchment lined sheet pan to evenly coat. Roast 35 minutes or until golden brown and fork tender. Remove from oven and allow to cool slightly before handling.
Melt butter in a skillet over low-medium heat. Saute onions until translucent and slightly caramelized, about 10 minutes. In last 2-3 minutes of cook time, stir in raisins.
Carefully unfold thawed puff pastry sheet on a floured surface. Use a rolling pin to form a round shape about 13 inches wide. This doesn’t have to be a perfect circle as the galette’s beauty is in its rustic style. Transfer to a parchment paper lined sheet pan.
Brush half of the sage brown butter over the surface of the pastry sheet. Leaving a 1 ½-inch border around the pastry sheet, arrange the roasted butternut squash, onion and raisin mixture, ½ cup goat cheese. Top with remaining sage brown butter.
In a small bowl, whisk together egg and milk. Fold bordered edge up and over filling. Brush border with egg wash. Sprinkle with flaky salt. Cook 25-30 minutes, until crust is golden brown. Sprinkle with remaining ¼ cup goat cheese. As an option, garnish with fried sage leaves. Slice galette into 8 portions. Serve warm, either drizzled with gravy or with gravy served on the side.
No Drippings Gravy
Add crumbled bouillon cubes and chicken broth to a pot. Bring to a simmer over low-medium heat until bouillon cube dissolves, whisking periodically. Remove from heat and place aside.
In a large saucepan, melt butter over medium heat. Add onion, ½ teaspoon kosher salt, and black pepper. Cook until onion is translucent, about 5 minutes. Add garlic and herbs. Stir 1 more minute. Whisk in flour, stirring constantly until thickened, about 1 minute, to create a roux.
Gradually stir in bouillon broth, whisking constantly to avoid lumping. Bring to a boil, then reduce to a simmer. Season with salt and pepper to taste. Whisk until thick. Remove from heat.