1-2 Tbs. butter (smaller amount with non stick pan)
1 large onion, halved, thinly sliced in half moons
1/2 tsp. salt
pinch of sugar
1/4 tsp cayenne
3/4 cup fontina cheese, grated (2 1/1 oz.)
1 1/2 tsp. chopped fresh sage leaves
Instructions
Make pastry- In a bowl, combine flour and salt. 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. 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.
Prepare squash- Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2 inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined sheet for 30 minutes or until pieces are tender, turning them midway. Set aside to cool slightly.
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.
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl. Assemble galette- on a floured work surface, role 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 edge to make it fit leaving the center open. Bake until golden brown, 30-40 minutes. Remove from oven, let sit five minutes.
Serving
Suggestions
Cut into pie wedges, serve hot, warm or room temperature.
Originally Submitted
1/21/2012
0 Out of 5 from
0 reviews
You can add this Squash Galette recipe to your own private DesktopCookbook.
