- 12
Ingredients
- For the pastry:
- 2 1/2 c. all-purpose flour
- 1/2 tsp salt
- 16 Tbsp (2 sticks) unsalted butter, cut into pieces
- 1/2 c. sour cream
- 1 Tbsp fresh lemon juice
- 1/2 c. ice water
- For the filling:
- 1 large butternut squash (about 3lbs)
- 2 Tbsp olive oil
- 1 to 2 Tbsp butter (if you have only non-stick, the smaller amount will do)
- 2 sweet onions, halved and thinly sliced in half-moons
- 1 Tbsp balsamic vinegar
- 1 tsp salt
- Pinch of sugar
- 1/4 tsp cayenne, or to taste
- 1 1/2 c. fontina cheese, cut into small cubes
- 2 tsp herbs de provence or fresh sage
Preparation
Step 1
Make pastry:
In a large bowl, combine the flour and salt. In a smaller bowl, place butter pieces. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center 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 center. In a small bowl, whisk together the sour cream, lemon juice and water and add sour cream mixture to the well. With your fingertips, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour (or overnight, as I did).
Prepare squash:
Preheat oven to 375 degrees and line baking sheet with foil. Halve, seed, and cut into 1/2-inch pieces, removing skin. Toss pieces with olive oil and a half-teaspoon of the salt and roast on baking sheet for 30 minutes or until pieces are tender. Set aside to cool slightly.
Caramelize onions:
While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Add balsamic vinegar and cayenne,, stirring to combine and cooking down. Remove from heat and set aside.
-Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl (this is where I refrigerated overnight).
Assemble galette:
On a floured work surface, halve the dough and roll each half out into a 12-inch round. Transfer to an ungreased baking sheet. Spread half of squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit.
-Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.