My Favorite Galette.... Involves Cheese, Obviously

About 2 years ago now, we had an abundant supply of squash from my Mum's wonderful garden.  Something I'm going to miss this year not being in New Hampshire.  Although, Gilbert and I are thinking about setting up a two tiered planter, if you have advice for any that you've tried please share!  My goal is to have fresh herbs and things like tomatoes, peppers and maybe some lettuce.  I'm not quite sure yet.

Butternut Squash and Caramelized Onion Galette
Blurry Photo

Anyhow, back to the squash, my Mum and I were scouring the internet and our cookbooks for recipes and we came across two that we fell in love with.  I love falling in love with recipes and knowing that they'll be in your life forever.  The first one that I'm going to share with you is my favorite Galette.  I found it on Smitten Kitchen, it's a Butternut Squash and Caramelized Onion Galette.  It's incredible.  I make it for every potluck I go to and it's always the first thing to go.

Butternut Squash and Caramelized Onion Galette
Non-Blurry Photo

What's your favorite squash dish?


Ingredients:
For the Pastry:
1 1/4 cup All-Purpose Flour
1/4 tsp Salt
8 tbs Unsalted Butter, cut into pieces
1/4 cup Sour Cream
2 tsp Fresh Lemon Juice
1/4 cup Ice Water

For the Filling:
1 small Butternut Squash (or squash of your choice)
2 tbs Olive Oil
2 tbs Unsalted Butter
1 large Onion, halved and thinly sliced in half-moons
1 tsp Salt
pinch of Sugar
1/4 tsp Cayenne Pepper
3/4 cup Fontina Cheese, grated
1 1/2 tsp fresh Sage Leaves, chopped

Directions:
1) For the Pastry: In a bowl, combine the flour ad salt.  Place the putter 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 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: Pre-heat oven to 375 degrees.  Peel squash, then halve and scoop out seeds.  Cut into 1/2-inch dice.  Toss pieces with olive oil and a half-tsp of the salt and roast on foil lined 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 heave skillet and cook onion over low heat with the remaining half-tsp of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes.  Stir in cayenne pepper.

4) Assemble Filling: 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 a baking sheet.  Spread the filling mixture over the dough, leaving 1 1/2-inch boarder.  Fold the boarder over the squash, onion and cheese mixture, pleating the edge to make it fit.  The center will be open.

6) Bake until golden brown, 30-40 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.