Ingredients
For the pastry
1 1/4 c all-purpose flour
1/4 tsp salt
1/4 c ice water
2 tsp fresh lemon juice
8 TB (1/2 c, 4 oz) butter, cut into pieces
1/4 c sour cream or plain yogurt
For the filling
1 lb butternut squash, cut into 1-inch cubes
2 TB oil
1-2 TB butter
1 large onion, halved and thinly sliced in half moons
1 tsp salt
pinch of sugar
1/4 tsp cayenne pepper
3/4 c fontina, grated
1 1/2 tsp fresh sage, chopped
Directions
For the pastry
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over the flour mixture and cut in the butter using a pastry blender or a fork until the mixture resembles a course meal. The biggest chunks should be about the size of a small pea.
In a small bowl, whisk together the sour cream, lemon juice and ice water.
Add this mixture to the flour/butter mixture. With your fingertips, mix the liquid until large clumps form. Pat the clumps into a ball. Do not overwork the dough.
Press into a disc. Cover with plastic wrap and refrigerate for 1-2 hours until very cold. (May be frozen at this point if not using the dough right away)
For the filling
Preheat the oven to 375º F. Line a baking sheet with foil or parchment.
In a large bowl, toss the squash with the oil and 1/2 tsp salt. Turn the squash out onto the baking sheet in a single layer. Roast for 30 minutes and then set it aside to cool.
In a large heavy skillet, melt the butter over medium heat. Add in the onions, toss to coat with the butter and sprinkle with 1/2 tsp salt and the pinch of sugar. Reduce the heat to low and cook about 20 minutes, stirring occassionally. Turn off the heat and add the cayenne pepper.
In a large bowl, combine the squash, onions, fontina, and sage.
For the galette
Preheat the oven to 400º F.
Assemble the galette. On a floured work surface, roll the dough into a 12-inch round. Transfer to an ungreased baking sheet (suggest lining with parchment paper).
Spread the mixture over the dough, leaving 1.5-inch border. Fold the border over the squash and cheese mixture, pleating the edge to make it fit. The center will be open.
Brush the outside of the dough with the egg wash for a deep, shiny color.
Bake until golden brown, about 30-40 minutes. Remove from the oven and let stand for 5 minutes. Slide the galette onto a serving plate or board. Cut into wedges and serve hot, warm or at room temperature.
Note: Galette keeps well in the fridge for 4-5 days if you want to make it ahead of time.
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