Whole Wheat Butternut And Caramelised Onion Galette
A beautiful hearty and delicious butternut galette, perfect for a teatime treat or dinner party.
The weather is starting to cool, in fact, it feels like an icy winter just arrived unexpectedly one day. Snuggled in bed enjoying my tea on Monday, I watched grey blue clouds roll in ominously and engulf the Table Mountain cable station. Glorious weekends of uninterrupted good weather calling to be filled with beach frisbee and hikes seem, sadly, to have passed. While I’m a sun worshiper at heart I find winter has its own comforting allure. More time spent in doors pushes me to experiment and create, to take things slow and find time to tackle new techniques and ideas that have surfaced.
Winter tends to give us all the breathing room to tackle new projects, so why not try something a little different and make your own pastry? It’s a lot simpler than you might think, and following this particular recipe will always yield buttery, flaky results. Why is this method different to other pastry recipes you may ask? The answer is science! Pastry can easily become overworked and tough, especially when you make it for the very first time and are still getting a feel for the method. Without getting too technical about water, fats, gluten and proteins, the addition of the sour cream helps keep water molecules away from the protein molecules in the flour, yielding consistently delicious results. The addition of sour cream also makes it difficult to over knead the dough.
Shop pastry tends to be a hit or miss, full of preservatives and hydrogenated veg fat so if you decide to skip the pastry making, be sure to buy something that’s close to home made
Frequently Asked Questions
Can I replace the butternut for another vegetable?
You can replace the butternut for white or orange sweet potato. Peeled and thinly sliced parsnip will also work well here.
Whole Wheat Butternut And Caramelised Onion Galette
- Total Time: 70 Minutes
- Yield: 1 Galette
- Diet: Vegetarian
Description
A beautiful hearty and delicious butternut galette, perfect for a teatime treat or dinner party.
Ingredients
For The Pastry
- 130g (1 cup) cake flour
- 130g (1 cup) whole wheat flour
- 1/2 tsp salt
- 1 tsp thyme leaves picked off the stem and chopped finely
- 225 g salted butter, cut into cubes
- 115 ml sour cream
For The Filling
- 1 medium butternut, peeled
- 4 large onions (about 800g) thinly sliced
- 6 leaves of sage, finely chopped (optional)
- 2 Tbsp olive oil
- 1/4 cup pumpkin seeds, roasted and salted
- 80g crotin goats cheese or chevin
- 1 egg, beaten
- salt and pepper
Instructions
- Take the butter out of the fridge and cut it into cubes. Leave the butter out of the fridge to soften for 10 minutes.
- In a mixing bowl add the flour and salt. Add the butter to the flour and using your fingers, smush the butter and flour together until it resembles breadcrumbs. Add in the chopped thyme leaves
- Add the sour cream to the mixture, mixing everything together with a spoon initially, and then your hands, until the mixture is well incorporated.
- Shape the pastry into a ball using your hands. Press the ball into a flat disk, wrap the disk in baking paper and place the dough in the fridge for an hour to rest. This can be done in advance
- Place a suitably-sized pot (with a lid) on medium heat and add the olive oil and onions. Place the lid on and cook the onions gently for 20mins, stirring occasionally to stop the base from burning. Once cooked, add the sage and salt to taste and allow to cool as hot onions will lead to soggy pastry.
- Peel and slice the butternut into thin 2-3mm thick rounds. Set aside.
- Heat the oven to 180C.
- To roll out the pastry, scatter flour over a work surface, place the pastry on top and roll out the pastry into a circle roughly 40cm across.
- Roll the pastry around the rolling pin and transfer it onto the baking sheet lined with baking paper. Spoon the onions into the middle of the pastry and spread them out into a circle, being sure to leave a 5cm border of pastry to fold in to form the galette.
- Place the butternut disks on top of the onions to form an overlapping ring (see image).
- Slice the crotin cheese into thin disks and tuck these between a few of the butternut rounds. Sprinkle over a few pinches of salt and some freshly ground black pepper. Scatter over the crotin goats cheese.
- Fold in the border of pastry to partially encase the butternut filling.
- Using a pastry brush, brush the pastry with the beaten egg. Pop the galette into the oven and bake for 30-40 minutes or until the pastry is golden, and the butternut is cooked.
Serve warm, with a simple green salad.
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Category: Mains
- Method: Bake
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 Galette
- Calories: 3869.87kcal
- Sugar: 48.66g
- Sodium: 3903.92mg
- Fat: 262.73g
- Saturated Fat: 144.43g
- Unsaturated Fat: 98.53g
- Trans Fat: 8.13g
- Carbohydrates: 341.48g
- Fiber: 44.44g
- Protein: 66.43g
- Cholesterol: 738.51mg
