SQUASH & ONION GALETTE

By gaster16

Ingredients

• Pate Brisee:
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• 1-1/4 lbs. squash cut into 1/2" thick rounds
• Coarse salt
• Freshly ground pepper
• 3 tablespoons extra virgin olive oil
• 1 onion thinly sliced (2 cups)
• 1 large disk Pate Brisee dough
• All purpose flour for surface
• 1 lb. fresh Ricotta cheese
• 2 large eggs plus 1 large egg lightly beaten for egg wash
• 10 fresh sage leaves
• 2-1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 8 ounces (2 sticks) cold unsalted butter cut into small pieces
• 1/4 to 1/2 cup ice water

Preparation

Step 1

Galette:

Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet and brush both cut sides with butter-honey mixture. Season with salt and pepper on both sides. Roast until squash rounds are browned on bottoms, about 15 minutes. Remove from oven. Reduce heat to 375 degrees.

Meanwhile, heat oil in large saute pan over medium heat. Add onion, and cook, stirring occasionally, until caramelized about 20 minutes.

Turn pate brisee onto a lightly floured surface. Roll dough into a 16" round about 1/4 inch thick. Refrigerate for 15 minutes.

Stir together ricotta and 2 eggs in a medium bowl. Season with salt and pepper.

Spread ricotta mixture over dough, leaving a 1" border. Top with onion and squash rounds. Sprinkle with sage leaves, and season with pepper. Fold dough over edge of filling to form a crust. Brush crust with egg wash. Bake until golden brown 50-60 minutes. Serve warm.

Pate Brisee:

Pulse flour, salt and sugar in a food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining about 10 seconds. Evenly drizzle 1/4 cup water over mixture. Pulse until mixture just begins to hold together (it should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

Divide dough in half if making 2 disks. Turn out dough onto plastic wrap. Wrap in plastic, shape dough into a disk, and refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month, thaw before using).