• 44 Ratings

The squash and onion mixtures can be cooked in advance and refrigerated for up to three days. Assemble the galette just before baking.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet, and brush both cut sides with butter-honey mixture. Season with salt and pepper on both sides. Roast until squash rounds are browned on bottoms, about 15 minutes. Remove from oven. Reduce heat to 375 degrees.

  • Meanwhile, heat oil in a large saute pan over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 20 minutes.

  • Turn out pate brisee onto a lightly floured surface. Roll dough into a 16-inch round, about 1/4 inch thick. Refrigerate for 15 minutes.

  • Stir together ricotta and 2 eggs in a medium bowl. Season with salt and pepper.

  • Spread ricotta mixture over dough, leaving a 1-inch border. Top with onions and squash rounds. Sprinkle with sage leaves, and season with pepper. Fold dough over edge of filling to form a crust. Brush crust with egg wash. Bake until golden brown, 50 to 60 minutes. Serve warm.


44 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 2