- Butternut Squash and Caramelized Onion Galette

BUTTERNUT SQUASH AND CARAMALIZED ONION GALETTE

Pastry:

1¼ c all purpose flour
¼ tsp salt
½ c unsalted butter, cut into pieces
¼ c sour cream
2 tsp fresh lemon juice
¼ c ice water

Filling:

1 small butternut squash (about one pound)
2 T olive oil
1 to 2 T butter (if you have only non-stick, the small amount will do)
1 large onion, halved and thinly sliced in half moons
1 tsp salt
Pinch of sugar
¼ tsp cayenne, or to taste
¾ c fontina (or other favorite) cheese (about 2 ½ oz) grated or cut into small bits
1½ tsp chopped fresh sage leaves


Pastry:

In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the centre of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the centre. In a small bowl, whisk together the sour cream, lemon juice and water and add ½ of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Add the other ½ of the sour cream, lemon juice and water mixture and pat into a ball (do not overwork the dough). Cover with plastic wrap and refrigerate for 1 hour.

Squash:

Preheat oven to 375º. Peel the squash, halve it and scoop out the seeds. Cut into a ½ inch dice. Toss pieces with olive oil and a ½ tsp of the salt and roast on a foil lined (for easy clean-up) baking sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

Onions:

While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining ½ tsp of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown (about 20 mins). Stir in cayenne.

Raise the oven temperature to 400º. Mix squash, caramelized onions, cheese and herbs together in a bowl.

Galette:

On a floured work surface, roll the dough out into a 12 inch round. Transfer to an ungreased baking sheet. Spread the squash, onion, cheese and herb mixture over the dough leaving a 1½ inch border. Fold the border over the filling, pleating the edge to make it fit. Remember that the centre will be open – this is not a pie.

Bake until golden brown around 30 – 40 minutes. Remove from the oven, let stand for 5 minutes then slide the galette onto a serving place. Cut into wedges and serve hot or warm.

Notes:

This is worth the effort – it is yummy!

Thanks Nicole!