Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Onions
Galette
How it's done
Onions
Heat the oil in a non-stick frying pan. Add the onions and salt, sauté for approx. 8 mins. Remove, transfer to a bowl, allow to cool slightly.
Galette
Roll out the dough, slide onto a tray along with the baking paper. Spread the crème fraîche on top of the dough, leaving approx. 2 cm free around the edges. Add the squash, sage and oil to the onions, mix, season, spread on top of the crème fraîche. Fold the edges of the dough inwards approx. 3 cm.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, serve warm.
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