Butternut Squash & Caramelized Onion Galette

Source: Smitten Kitchen

Ingredients

• 1 1/4 cups all-purpose flour
• 2 teaspoons kosher salt, divided
• 10 tablespoons unsalted butter, divided
• 1/4 cup sour cream
• 2 teaspoons lemon juice
• 1/4 cup ice water
• 1 butternut squash
• 2 tablespoons olive oil
• 1 sweet onion
• Cayenne and black pepper, to taste
• 3/4 cup fontina or mozzarella cheese, shredded

Instructions

First, prepare the pastry: in a large bowl, combine flour and 1/2 teaspoon kosher salt. Cube 8 tablespoons (1 stick) of cold butter, then cut in to flour using hands (or pastry blender) until the mixture is a coarse meal. Make a well in the center, add sour cream, lemon juice, and cold water, and mix those together, then stir into the butter-flour mixture just until combined using hands or a spatula. Gather the lumpy dough into a ball, kneading very lightly to bring any dry bits together, and wrap in plastic wrap. Pat it a little flatter and chill in the fridge for at least 1 hour.

Second, prepare the squash: preheat over to 375 degrees. Peel the squash, halve and scoop out seeds, and cut into a 1/2″ dice. (Or save yourself some work and buy pre-cubed squash.) Line a baking tray with aluminum foil and spray with non-cooking spray. Toss squash with olive oil and 1 teaspoon salt, plus black pepper to taste. Roast for 30 minutes, stirring once or twice throughout as needed. Set aside to cool.

Third, prepare the onions: Peel, halve, and thinly slice onions while the squash is roasting. Heat remaining 2 tablespoons of butter in a large pan over medium-low heat. Add onions, remaining 1/2 teaspoon salt, plus a pinch of sugar (optionally), and cook until soft and lightly browned, stirring occasionally for about 20 minutes. Add cayenne pepper, to taste, towards the end of the cooking time. Set aside to cool.

Finally, prepare the galette: Remove the dough from the fridge, lightly flour a clean work surface, and preheat the over to 400 degrees. Roll dough out to a 12-inch round and transfer to a parchment paper-lined baking sheet. Spread squash and onions evenly around the dough, leaving a 1 1/2″ border. Top with the shredded cheese. Fold the border in around the edges, pleating to keep it closed, and leaving the center uncovered.

Bake for 30-40 minutes, until the crust is golden brown. Allow to rest out of the oven for 5 minutes, then cut into wedges and serve.