Halloumi Crusted Delicata Squash Galette
This show-stopping Halloumi Crusted Delicata Squash Galette is packed with halloumi, caramelized onions, and roasted squash. It’s the perfect vegetarian dish to serve this holiday season!
If you’ve never baked a galette before, you are missing out. Galettes are free form tarts. They don’t require any tart pans, or fancy crusts. They are rustic and delicious and perfectly imperfect.
I’ve made both sweet and savory galettes, but this Halloumi Crusted Delicata Squash Galette is by far one of my favorites.
What’s In The Filling:
- hearty delicate squash (it is also delicious with butternut squash!)
- caramelized onions
- cubes of halloumi
- pine nuts
- honey
- pinch of cayenne
The sweetness of the squash and onions, the saltiness of the halloumi, and the kick of cayenne is absolutely addicting. It might just be my new favorite fall/winter combo and in my opinion, the perfect addition to any holiday table.
And then there’s the crust. The halloumi filled crust (we are not skimping on the cheese here). The crust is a blend of regular and whole wheat flours, butter, an egg, and a splash of apple cider vinegar (aka the secret ingredient to the PERFECT pie crust). The crust is made in a food processor or Thermomix, in under 5 minutes.
The most time-consuming part of this recipe are the caramelized onions, but everything can be made ahead of time. You can even prepare the Halloumi Crusted Delicata Squash Galette the day before and then bake it before serving.
Halloumi Crusted Delicata Squash Galette
Ingredients
Crust
- 2 cups flour
- 1/2 cup whole wheat flour
- 1/2 cup grated halloumi
- 1/2 tsp salt
- 3/4 cup cold butter cut into cubes
- 1 egg
- 1/4 cup cold water
- 1 tbsp apple cider vinegar
Filling
- 3 tbsp olive oil divided
- 2 delicata squashes halved, seeds removed, and cut into 1/2-in slices
- 1 large onion thinly sliced
- 6 oz halloumi cut into 1/2-inch cubes
- 2 tbsp honey
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Topping
- egg wash: 1 yolk whisked with 2 tsp water
- 1/2 cup pine nuts
- 1/4 cup grated halloumi
- 1 tsp dried mint
- 1/4 cup pomegranate arils
Instructions
Crust:
- Add the flours, halloumi, and salt to a food processor and pulse until combined. Add the cold butter cubes into the food processor and pulse until mixture resembles a sand-like consistency. Add the egg, cold water, and vinegar and pulse until the dough comes together.
- Remove the dough from the food processor and form it into a disc. Wrap the dough with plastic wrap and refrigerate for 15 minutes.
- Preheat oven to 400 degrees F.
Filling
- While dough is in the refrigerator, prepare the filling. Arrange the delicata squash slices on a large baking sheet. Drizzle with 2 tbsp olive oil and salt. Roast for 30 minutes.
- While squash is roasting, heat 1 tbsp olive oil in a skillet over low heat. Add onion slices and cook until caramelized, stirring occasionally. This should take about 25 minutes.
- Once squash is roasted and onions are caramelized, add them to a large bowl. Gently mix in halloumi, honey, cayenne, salt, pepper.
- Remove the dough from the fridge. Roll dough on a floured surface, into a circular shape about 1/4-in thick (this doesn't have to be perfect, sine galettes have a "rustic" shape).
- Place the dough on a parchment lined baking sheet. Add the filling in the center, leaving a 2-inch border of crust. Once all of the filling is added into the center, fold the crust over the top of the filling.
- Brush the crust with the egg wash. Sprinkle with pine nuts, grated halloumi, and dried mint.
- Bake the galette until the crust is golden, about 40-50 minutes. Removed from the oven and let cool slightly. Sprinkle with pomegranate arils before serving.
Halloumi Crusted Delicata Squash Galette (Thermomix TM5)
Ingredients
Crust
- 2 cups flour
- 1/2 cup whole wheat flour
- 1/2 cup grated halloumi
- 1/2 tsp salt
- 3/4 cup cold butter cut into cubes
- 1 egg
- 1/4 cup cold water
- 1 tbsp apple cider vinegar
Filling
- 3 tbsp olive oil divided
- 2 delicata squashes halved, seeds removed, and cut into 1/2-in slices
- 1 large onion thinly sliced
- 6 oz halloumi cut into 1/2-inch cubes
- 2 tbsp honey
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Topping
- egg wash: 1 yolk whisked with 2 tsp water
- 1/2 cup pine nuts
- 1/4 cup grated halloumi
- 1 tsp dried mint
- 1/4 cup pomegranate arils
Instructions
Crust:
- Add the flours, halloumi, salt, and butter to mixing bowl. Mix 10 seconds / speed 6. Add egg, water, and vinegar. Mix 5 seconds / speed 5. Remove the dough from the mixing bowl and form it into a disc. Wrap the dough with plastic wrap and refrigerate for 15 minutes.
Filling
- Preheat oven to 400 degrees F.
- While dough is in the refrigerator, prepare the filling. Arrange the delicata squash slices on a large baking sheet. Drizzle with 2 tbsp olive oil and salt. Roast for 30 minutes.
- While squash is roasting, heat 1 tbsp olive oil in a skillet over low heat. Add onion slices and cook until caramelized, stirring occasionally. This should take about 25 minutes.
- Once squash is roasted and onions are caramelized, add them to a large bowl. Gently mix in halloumi, honey, cayenne, salt, pepper.
- Remove the dough from the fridge. Roll dough on a floured surface, into a circular shape about 1/4-in thick (this doesn't have to be perfect, sine galettes have a "rustic" shape).
- Place the dough on a parchment lined baking sheet. Add the filling in the center, leaving a 2-inch border of crust. Once all of the filling is added into the center, fold the crust over the top of the filling.
- Brush the crust with the egg wash. Sprinkle with pine nuts, grated halloumi, and dried mint.
- Bake the galette until the crust is golden, about 40-50 minutes. Removed from the oven and let cool slightly. Sprinkle with pomegranate arils before serving.
