Butternut Squash and Cabbage Galette

Butternut Squash and Cabbage Galette
Serves 6

3 cups cabbage quartered, cored and sliced 1/2-inch thick
3 cups butternut squash peeled, seeded, and sliced 1/2-inch thick
1 large red onion, halved and sliced 1/2-inch thick
2 tablespoons olive oil
1 teaspoon dried thyme leaves
Salt and ground black pepper
1 9-inch piecrust from a 14.1-ounce refrigerated box
4 ounces light cream cheese
1 heaping cup Gruyere cheese, grated

Place cabbage, butternut squash, and onions on a large rimmed baking sheet. Toss with olive oil thyme, and a generous sprinkling of salt and pepper. Adjust oven racks to lowest and middle positions, set vegetables on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes.

Meanwhile, roll pie dough to a 14-inch circle and set on a large cookie sheet. Mix cream cheese and 3/4 of the grated cheese of choice in a large bowl. Add hot vegetables to cheese mixture , toss to thoroughly mix. Adjust seasonings. Spread mixture over pastry, leaving a 2-inch border. Fold pastry border over vegetables and sprinkle with remaining grated cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice, and serve.

2 Comments

  1. says

    What an incredibly amazing yummy scrumptious galette! Thank you for bringing this to pie party live, I may have eaten more than my share. It was really nice meeting you!

  2. C.C. says

    Wow! I am loving your site & recipes.
    My Grandma gave me a newspaper clipping of your summer fruit galette recipe a few years ago before she died. I finally made it for the first time last night. (Feeling a bit sentimental right now.) She said how easy it was, but I didn’t quite believe it. Turned out it was, and it was also very delicious, as well as elegant. I whipped it up in about 10 minutes, in a wild dash to get out the door in time. Got lots of rave comments from everyone at book club. Now I am thrilled to find your site with all sorts of fabulous recipes, that actually sound like I will use. This galette recipe sounds wonderful in its own right, and also very adaptable to what I have on hand. (feta, cabbage, spinach, onions, maybe some artichoke hearts…I wonder if I cut up those pumpkins I have…) I can basically do my quiche without eggs, since I’ve run out of those! (and the roads are snowy)
    Thank you!

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