- 3 cups cabbage quartered, cored and sliced ½-inch thick
- 3 cups butternut squash peeled, seeded, and sliced ½-inch thick
- 1 large red onion, halved and sliced ½-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 ¾ 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.
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!
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)
Megan Crews says
I tried this recipe last night and loved it. I strayed a little… substituted sweet potato for the squash and added chunks of browned chicken thighs. Also half red and green cabbage. Oh, and I didn’t have gruyere, so I used Parmesan instead. (So… I basically changed everything about it. 😬) Still, it was a wonderful guide and I’ll be keeping it for next time. Thank you for your hard work!