Butternut Squash and Caramelized Onion Galette
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves
1. Make 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 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 half of this mixture to the well. With your fingertips,
mix in the liquid until large lumps form. Remove the large lumps and
repeat with the remaining liquid and flour-butter mixture. Pat the lumps
into a ball; do not overwork the dough. Cover with plastic wrap and
refrigerate for 1 hour.
2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then
halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with
olive oil and a half-teaspoon of the salt and roast on foil lined (for
neatness sake) sheet for 30 minutes or until pieces are tender, turning
it midway if your oven bakes unevenly. Set aside to cool slightly.
3. 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. Stir in cayenne.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
5. Assemble galette: On a floured work surface, roll the dough out
into a 12-inch round. Transfer to an ungreased baking sheet. Spread
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. The center will be open.
6. 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. Serves 6.