Caramelized Onion, Mushroom, and Butternut Squash Galette

Difficulty: Easy | Makes: 6 Slices

Try this sweet and savory galette from @swarnika_ and dig into some delicious fall flavors!



  • 1 store-bought pie dough, defrosted
  • 1 large yellow onion, sliced
  • 1 tablespoon sugar
  • 6 tablespoon olive oil
  • 1 tablespoon butter
  • 1 egg
  • 6-8 mushrooms of choice, cleaned and sliced
  • 4 ounces cream cheese, softened to room temperature
  • 1 cup shredded gruyere cheese
  • 1 cup thinly sliced butternut squash
  • Fresh thyme, to serve
  • Salt and pepper to taste
  • 2 tablespoons Roland® Fig Balsamic Glaze (get the Fig Balsamic Glaze on Amazon)


  1. Preheat oven to 425 degrees F
  2. Heat 3 tablespoons of olive oil in a large pan and add the sliced onions and a sprinkle of salt
  3. Cook over medium high, stirring frequently to prevent burning. Once the onions start changing color, add 1 tablespoon of sugar and continue cooking until the onions take a golden color. Add 1 tablespoon of water as needed to prevent burning. Finish by adjusting salt and stir in tablespoon of butter. Keep aside to cool thoroughly
  4. In the same pan, heat the remaining olive oil and add the sliced mushrooms without crowding them. Cook over medium-high heat to brown the mushrooms
  5. Add salt and pepper to taste once the mushrooms are browned. Keep aside to cool
  6. Roll out the defrosted pie dough over a parchment paper line baking sheet
  7. Leaving an inch border along the edges, spread a layer of cream cheese on the pie dough
  8. Add the caramelized onions, mushrooms, and butternut squash over the cream cheese
  9. Top with shredded gruyere and fold the edges of the dough over the fillings
  10. Whisk the egg with 1 tablespoon of water. Brush the folded edges of the galette with this egg wash
  11. Bake for 20-25 minutes until the dough is a golden-brown color
  12. Drizzle some Fig Balsamic Glaze and some fresh thyme. Serve and enjoy!

In This Recipe

Fig Balsamic Glaze

#76306 | 5.07 FL. OZ.