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This is really excellent. I was carmelizing onions and chopping up a butternut squash when I came across this recipe (true story!) so it was perfect. I made the filling on Sunday, subbing mozzarella for the fontina and put it all in the fridge. On Monday I made the pastry dough during the day and assembled it at night. While I understand why you freeze the flour and butter, it was so hard there was no way I was going to get it to coarse meal using two forks. So I threw it all in my food processor and pulsed it, then put it back in the cold bowl. This turned into one of the best pastry doughs I've ever been successful at, which was great. This looks rustic but was beautiful and fabulous to eat. We had it for a light dinner, but it would be a stunning brunch addition.

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ladypit June 24, 2008
Butternut Squash and Caramelized Onion Galette