Butternut Squash, Balsamic Onions, & Ricotta Galette

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Crust
• 1½ cup whole wheat pastry flour
• ¼ teaspoon salt
• 8 tablespoons butter, chilled
• 2 oz cream cheese, chilled
• ¼-1/2 cup of ice water
• Filling
• 1½ pounds butternut squash
• 2 medium red onions
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1-15 oz container of ricotta cheese
• 1 tablespoon honey
• 1 egg white
• 1 tablespoon fresh rosemary
• ¼ cup Parmesan
• ½ cup mozzarella
• Egg Wash
• 1 egg yolk
• 1 teaspoon water
• Topping
• 1 tablespoon olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Whisk the flour and salt, cut in the chilled butter and cream cheese until pea-sized pieces remain, then add the ice water a little at a time until the dough just holds together. Flatten into a disk, wrap, and chill for 30 minutes.

2. Peel the butternut squash and cut it into ½-inch cubes. Cut the red onions into thick wedges. Toss the squash and onions with 1 tablespoon olive oil on a baking sheet and roast for 15 minutes.

3. Whisk the balsamic vinegar and honey together, drizzle over the squash and onions, and roast 10 more minutes until tender and lightly browned. Let cool slightly.

4. Stir the ricotta, egg white, chopped rosemary, Parmesan, and mozzarella together in a bowl until smooth.

5. Roll the chilled dough on parchment into a 12-inch round. Spread the ricotta mixture over the center, leaving a 2-inch border, then top with the roasted squash and onions.

6. Fold the crust border over the filling, pleating as you go. Whisk the egg yolk with the water and brush over the crust. Drizzle the remaining 1 tablespoon olive oil over the vegetables.

7. Bake for 35 to 40 minutes until the crust is deep golden and the filling is set. The center of the filling should reach 160°F (71°C). Cool 10 minutes before slicing.