Butternut Squash & Caramelized Onion Rye Galette (v)

Serves: 4 

Prep time: 20 minutes

Cooking time: 1 hour 10 minutes

For the pastry:

Ingredients:

85g rye flour 

85g plain flour 

1/2 tsp salt

25g cold unsalted butter, cut into small knobs

1/2 tbsp apple cider vinegar / any other white vinegar (optional)

60ml iced water 

Method:

• In a large mixing bowl, combine both flours and salt. In a separate cup, whisk together the vinegar and iced water using a fork. 

• Using your fingertips,  gradually rub together the butter and flour mixture until it forms an even crumb.  It helps to have cool hands and work in a cool kitchen. 

• Sprinkle about 3 tbsp of the water-vinegar mixture over the pastry crumb, and stir in gently with your hands until it just combines into a dough. Add more water if it is too dry; the dough should hold when you pick it up with your hand and not fall apart. Wrap the dough in cling film and refrigerate for at least 2 hours or overnight. 

For the filling:

Ingredients:

1 small butternut squash 

1 large red onion, thinly sliced into rings & then halved

1/2 bunch fresh sage, chopped / 2 tsp dried sage

70g gruyère, grated 

2 tbsp olive oil 

1 tbsp brown sugar 

1 tsp salt 

1/2 tsp smoked paprika / cayenne pepper 

1 x 23cm baking pan / skillet

Method:

• Preheat the oven to 190°C. 

• Peel and chop the butternut squash into small chunks, about an inch in size, removing the seeds. Place the squash in a large baking tray and season with salt, pepper, smoked paprika (if desired) & sage. Toss to coat evenly. Transfer to the oven and bake for approximately 35 minutes until slightly browned, soft and cooked through. 

• Meanwhile, remove the pastry from the fridge approximately 30 minutes before use, to allow it to warm to room temperature.

• Now, caramelize the onions. Heat 1 tbsp of oil in a large shallow pan, add the onions, salt and brown sugar. Cook for about 20 minutes on a low heat, until softened. 

• Flour a surface and roll the pastry into a circle approx. 2 inches larger in diameter than the size of the baking pan. Grease and flour the baking pan to prevent sticking, and carefully lift the pastry into the pan to form a shell. 

• Raise the oven temperature to 200°C. 

• Add the butternut squash & grated cheese to the onions, and gently stir to combine. Spoon into the prepared pan and spread evenly. Fold the overhanging pastry into the centre over the filling and scrunch slightly to fix in place. Transfer to the oven and bake for 35 minutes until slightly browned and cooked through. Circle the outside of the galette with a rounded knife to separate from the pan and transfer to a serving board. Allow the galette to cool for 5 minutes, before cutting into slices and serving. Enjoy!