This recipe really surprised me and has made an even bigger fan of butternut squash. It's sweet and savory with a beautiful, slightly flaky pastry. I served this to three of my favorite girls with a simple green salad tossed in a balsamic vinaigrette with red bell pepper and zucchini. A perfect brunch item or for a light lunch, I highly recommend it.
Pastry
2 1/2 cups all-purpose flour
1/4 tsp salt
2 sticks butter, unsalted cut into pieces
1/2 cup sour cream
1 tbsp white wine vinegar
1/3 cup ice water
Filling
1 large butternut squash (about 2 1/2 pounds)
3 tbsp olive oil
1 to 2 tbsp butter (if you have only non-stick, the smaller amount will do)
2 large onions, halved and thinly sliced in half-moons
1 tsp salt
1/4 tsp sugar
1/4 tsp cayenne, or to taste (optional)
2 cups fontina cheese (about 2 1/2 ounces), grated or cut into small bits
Make the pastry by combining the flour and salt in a bowl of a stand mixer fitted with a paddle attachment. Meanwhile mix the sour cream, vinegar and ice water. Now, cut the cold butter into chunks and add to the flour while mixer is running on low until it resembles course crumbles. Add wet ingredients and let the dough come together. Mound the dough, press together and wrap in plastic wrap. Refrigerate for an hour or up to 24 hours.
Preheat oven to 375 degrees.
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, fresh ground black pepper and roast on foil lined baking sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly. 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 pepper.
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions and cheese together in a bowl, set aside to assemble the galette.
On a floured work surface, roll the dough out into a 16 to 17 inch round. Transfer to an ungreased baking sheet. Spread squash mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash mixture, pleating the edges to make it fit. The center will be open. Brush with egg wash and 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.
Recipe curtesy of the Smitten Kitchen cookbook! My new favorite read! http://smittenkitchen.com/blog/2007/10/butternut-squash-and-caramelized-onion-galette/
2 1/2 cups all-purpose flour
1/4 tsp salt
2 sticks butter, unsalted cut into pieces
1/2 cup sour cream
1 tbsp white wine vinegar
1/3 cup ice water
Filling
1 large butternut squash (about 2 1/2 pounds)
3 tbsp olive oil
1 to 2 tbsp butter (if you have only non-stick, the smaller amount will do)
2 large onions, halved and thinly sliced in half-moons
1 tsp salt
1/4 tsp sugar
1/4 tsp cayenne, or to taste (optional)
2 cups fontina cheese (about 2 1/2 ounces), grated or cut into small bits
Preheat oven to 375 degrees.
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, fresh ground black pepper and roast on foil lined baking sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly. 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 pepper.
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions and cheese together in a bowl, set aside to assemble the galette.
On a floured work surface, roll the dough out into a 16 to 17 inch round. Transfer to an ungreased baking sheet. Spread squash mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash mixture, pleating the edges to make it fit. The center will be open. Brush with egg wash and 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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