Broccoli, Cheddar and Butternut Squash Galette

Suggested Wine Pairing: Jacuzzi Aglianco


  • 2 tablespoons extra virgin olive oil
  • Flaky sea salt for garnish
  • Fresh thyme sprigs for garnish
  • ½ cup grated manchango cheese
  • 1 large egg, beaten
  • 1 ½ cup shredded cheddar cheese
  • 1 sheet frozen puff pastry dough, thawed
  • All-purpose flour for dusting
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, finely chopped or grated
  • 1 head broccoli, cut into florets
  • 2 cups cubed peeled butternut squash
  • ½ sweet onion, finely chopped


1. Preheat the oven to 375°. Line a baking sheet with parchment paper.

2. In a large skillet, heat the olive oil over medium-high heat. When it shimmers, add the onion, squash and cook 5 minutes until fork tender. Stir in the broccoli and cook another 5 minutes. Stir in the garlic, sage and thyme. Cook for 30 seconds more and season with salt and pepper. Remove the skillet form heat and set aside to cool slightly.

3. Flour you work surface and roll out the puff pastry dough to 16x14-inch rectangle, about 1/8 inch thick. Transfer to prepared baking sheet. Leaving a 3-inch border around the edges, sprinkle the dough with half the cheddar cheese, then the broccoli squash mixture. Sprinkle with remaining cheddar cheese. Fold the edges over the filling and brush the crust with beaten eggs. Finish by sprinkling the galette with manchango cheese.

4. Bake for 45 to 55 minutes, or until the crust is golden brown. Let cool 5 minutes and slice and serve with fresh thyme and flaky sea salt on top.