This was my first time making a Galette and it was so good! Galettes are easier than pies and you can make them savory or sweet. I made this dish for a dinner party and cut the galette into bite-size pieces. It was a huge hit! I can't wait to make many more of these with different fillings. Maybe a mushroom filling or a berry filling.
Butternut Squash Galette
Serving Size: 2 galette
Total Time: 1 hour
Source: Recipe adapted from smitten kitchen.
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted cold butter, cut into pieces
1/4 cup sour cream or plain yogurt
2 teaspoons lemon juice
1/4 cup ice water
For the filling:
1 small butternut squash (about one pound) or pre-cut
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, thinly sliced
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves (optional)
Step 1: To make the pastry. In a bowl, mix the flour and salt. Place the butter in the bowl and hand mix until crumbly hand.
Step 2: In a small bowl, whisk together the sour cream, lemon juice, and water and add half of this mixture to the flour mixture. 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. Cover with plastic wrap and refrigerate for 1 hour.
Step 3: Let's prepare the squash: Preheat the oven to 375 degrees. Peel squash, then halve and scoop out seeds. Cut into 1/2-inch dice. You can also purchase pre-cut squash if you are in a hurry. Toss pieces with olive oil and a half-teaspoon of the salt and roast on the foil-lined sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
Step 4: 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.
Step 5: Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese, and herbs together in a bowl.
Step 6: 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.
Step 7: 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.
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