If you’ve never made a galette before, this rustic butternut squash fig galette recipe has all the flavors of fall folded inside a flaky butter crust for a meatless dinner featuring Blue Ribbon Orchard Choice or Sun-Maid California Figs. Speaking of the all-butter galette dough, you can make it by hand or in a food processor (directions in parentheses). Roll the fig galette dough between two sheets of lightly floured parchment paper to make prep and clean-up easy. To save time, purchase prepared pie crust dough and roll or pat into a 12-inch circle. You can also streamline the squash prep by buying 12 ounces of ready-cut butternut squash and cutting it into ½-inch cubes.
Blue Cheese & Butternut Squash Fig Galette
- 1 cup whole wheat pastry flour or all-purpose flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon granulated sugar
- 9 tablespoons unsalted butter, cut into small bits (1 stick plus 1 tablespoon)
- 6 tablespoons ice water (more as needed)
Butternut Squash Fig Galette Filling:
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 2 tablespoons olive oil
- 1 1/2 cups thinly sliced yellow onion
- 2 cloves garlic, finely chopped
- 3 cups (12 ounces) 1/2-inch cubed, peeled butternut or other winter squash
- 3/4 teaspoon sea salt
- Ground black pepper, to taste
- 1/4 cup chopped fresh sage leaves (or 4 teaspoons dried)
- 1/2 cup plus 2 tablespoons white wine, dry sherry, or orange juice
- 1/2 cup shredded fresh Parmesan cheese
- 1 cup crumbled Blue cheese
- 2 tablespoons thinly sliced green onion
Combine flour, salt and sugar in a large bowl (or bowl of food processor). Whisk to blend well. (Cover processor and whirl to blend.) Cut in butter with pastry blender (or pulse in food processor) until butter is the size of peas. Stir in enough water to make a dough that keeps together and feels moist when squeezed with your hand (or add water and pulse in food processor). Turn dough out onto a lightly floured piece of parchment paper or work surface. Form dough into a ball; flatten to a disk. Wrap airtight and chill. Let soften at room temperature 30 minutes before rolling.
Stem Figs. Cut each into thin slices, then cut each slice lengthwise in half. Set Figs aside. Swirl olive oil into large nonstick skillet. Place over medium heat. Add onion and garlic. Cook, stirring often, until onion is soft and beginning to brown. Stir in squash. Sprinkle with ¾ teaspoon salt and black pepper, to taste. Stir in Figs, sage and wine. Cover and steam, adjusting heat as needed, for 12 minutes or until squash is fork-tender. If liquid remains, continue to cook, uncovered, until all liquid evaporates. Remove from heat and cool while rolling dough.
Preheat oven to 375°F. Roll dough between two sheets of lightly floured parchment paper to a 12-inch circle. Slide bottom parchment sheet with dough onto an un-rimmed baking sheet.
Stir Parmesan and ½ cup blue cheese into Fig mixture. Spread filling on tart dough, leaving a 2-inch border. Sprinkle remaining blue cheese and green onion on top. Fold up and pleat the border of dough around the filling. Bake for 25 minutes or until crust is golden and filling is hot.
Serve warm or at room temperature, cut into wedges.
Recipe and photo by Lorelle del Matto