BUTTERNUT SQUASH & CARAMELIZED ONION GALETTE 

A delicious, surprising side for brunch, lunch or an afternoon app.
Makes: 1 galette (serves 6)                          Takes: About 20 hours

BUTTERNUT SQUASH & CARAMELIZED ONION GALETTE 

Recipe from Smitten Kitchen
Makes: 1 galette (serves 6)                          Takes: About 20 hours
Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup ice water
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
Pastry:
  1. Combine flour and salt in a bowl. 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.
  2. 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. 
Filling:
  1. Preheat oven to 375 degrees. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss with olive oil and salt and roast on foil lined sheet for 30 minutes or until pieces are tender, mixing it midway. Set aside to cool. 
  2. While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
  3. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
Assemble:
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an baking sheet lined with parchment. 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 but leave the center open.
  2. Bake until golden brown, 30 to 40 minutes. Let cool for 5 minutes then cut into wedges and serve hot, warm or at room temperature.