Whether for family, guests or for a potluck dinner, this is another favorite from Smitten Kitchen that impresses all audiences. The pastry rolls out easily and it can be made with any vegetables you have on hand — and it is always good! Try it with mushrooms and stilton for a change. It can be divided into smaller galettes for appetizers.
For the butternut squash recipe I definitely recommend adding the cayenne pepper since it adds a hint of hot spice.
For the pastry:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1/2 cup) unsalted butter, cut into pieces
- 1/4 cup sour cream or plain yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
For the filling:
- 1 small butternut squash (about one pound)
- 2 tablespoons olive oil
- 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
- 1 large onion, halved and thinly sliced in half-moons
- 1 teaspoon salt
- Pinch of sugar
- 1/4 teaspoon cayenne, or to taste
- 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
- 1 1/2 teaspoons chopped fresh sage leaves
For the pastry:
- In a bowl, combine the 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 this mixture to the well.
- With your fingertips or a spoon, combine the liquid and flour mixtures until large clumps form. Keep stirring until all of the flour is moistened.
- Dump mixture out onto a piece of plastic wrap. Pat the clumps and any extra craggy pieces into a ball, working the dough as little as possible.
- Wrap with the plastic, pat it into a thick disc, and refrigerate until firm, about 1 hour.
- Preheat oven to 375′. 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 (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. 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′. Mix squash, caramelized onions, cheese and herbs together in a bowl.
- 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.
- 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. Serves 6.
Photos from SmittenKitchen.com