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Ingredients
- For the pastry:
- 2½ cups (315 grams) all-purpose flour (including ½ cup whole-wheat flour if you like) plus more for work surface
- ½ teaspoon table salt
- 16 tablespoons (225 grams or 2 sticks) unsalted butter
- ½ cup (120 grams) sour cream or full-fat Greek yogurt (i.e., a strained yogurt)
- 1 tablespoon white wine vinegar
- ⅓ cup (80 ml) ice water
- For the filling:
- 2 small or 1 large butternut squash (about 2½ pounds or 1⅛ kilo)
- 3 tablespoons olive oil
- 1½ teaspoons table salt
- Freshly ground black pepper
- 1 tablespoon butter
- 2 large sweet onions, such as Spanish or Vidalia, halved, thinly sliced in half-moons
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper, or to taste (optional)
- 2 cups grated Italian fontina cheese (6½ ounces or 185 grams)
- 1 teaspoon chopped fresh thyme, or
- 2 teaspoons chopped fresh sage
- 1 egg yolk beaten with 1 teaspoon water, for glaze
Details
Servings 8
Preparation
Step 1
Make pastry:
In a bowl, combine the flour and salt. Add the whole sticks of butter and, using a pastry blender, break up the bits of butter until the texture is like cornmeal, with the biggest bits the size of pebbles.
In a small bowl, whisk together the sour cream, vinegar, and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic, and chill it in the refrigerator for 1 hour or up to 2 days.
Prepare squash
Preheat your oven to 400 degrees. Peel the squash, then halve and scoop out seeds. Cut into ½-to-¾-inch chunks. Pour 2 tablespoons of the olive oil into one large or two smaller baking sheets, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon of the salt and freshly ground black pepper, and roast for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.
Caramelize onions:
While the squash is roasting, melt the butter and the remaining tablespoon olive oil in a heavy skillet, and cook the onions over medium-low heat with the sugar and the remaining teaspoon of salt, stirring occasionally, until soft and tender, about 25 minutes. Stir in the cayenne pepper, if you are using it.
Mix the squash, caramelized onions, cheese, and herbs together in a bowl.
Assemble the galette:
On a floured work surface, roll the dough out into a 16-to-17-inch round or two 12 inch rounds. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 2-to-2½-inch border. Fold the border over the squash and cheese, pleating the edge to make it fit. The center will be open. Brush the outside of crust with the egg-yolk wash.
Bake until golden brown, 30 to 40 minutes. Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate. Cut into wedges and serve hot, warm, or at room temperature.
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