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1
Preheat oven to 400 F.
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2
In a food processor (or a medium bowl) combine flour and salt for crust.
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3
Pulse (or cut) in the butter.
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4
Once butter is mostly into small chunks, pulse (or cut) in cream cheese.
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5
(On a side note- I really love using a food processor to make this dough less mess!)
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6
Once butter and cream cheese are in pea size pieces, pulse in 1/4 cup of water until dough begins to come together (adding a 1 tablespoon of water extra as needed.)
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7
Remove from food processor and shape into a disc (without handling the dough too much.)
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8
Wrap in plastic and place in refrigerator.
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9
While dough chills, peel butternut squash and cut into 1/4 thick slices.
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10
Place on a baking tray (covered with parchment or aluminum foil if you want) and roast it in the preheated oven until tender, roughly 20-25 minutes.
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11
Then remove from oven and set aside.
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12
To make onions, cut them into 1/8 half circles.
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13
Heat 1 tablespoon of olive oil in a skillet over low heat.
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14
Place sliced onions in skillet and begin to let onions cook do not stir.
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15
Continue to cook onions until they begin to brown, 10-15 minutes.
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16
Once onions are cooked, stir in balsamic vinegar and continue to cook until vinegar reduces down, about 5-10 minutes.
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17
Then remove from heat and set aside.
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18
Once dough is chilled, squash is roasted, and onions are ready, blend together the remaining filling ingredients (ricotta through mozzarella on the above list) in a bowl.
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19
On a lightly floured surface, roll the pie dough out to a 12-14 circle and transfer to a baking sheet covered in parchment paper (you can also do an ungreased baking sheet but it wasnt easy to remove the final product.)
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20
Spread the ricotta filling evenly over the pie crust, leaving a 2 border around the edge of the crust.
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21
Next, evenly sprinkle 3/4 of the balsamic onions over the ricotta mixture.
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22
Finally, start in the middle and overlap the butternut squash in a circle continuing until all of the ricotta mixture is covered.
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23
Fold the edges of the crust over some of the filling, pleating as needed to make an even circle.
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24
Combine the egg yolk/water and brush the outer edge of the crust.
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25
Drizzle the remaining 1 tablespoon of olive oil on top of the butternut squash and place the galette in oven.
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26
Bake galette until crust is golden brown and the cheese has puffed somewhere between 35-45 minutes.
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27
Remove from oven and sprinkle with remaining balsamic onions.
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28
Cut into wedges and serve.
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29
(This is great hot, room temperature, or even straight from the refrigerator as a leftover!)
