A galette is a rustic french pastry which can be stuffed with a sweet or savory filling. This version provides a delightful melody of sweet roasted butternut squash, rich caramelized onions and is topped with nutty gruyere cheese. Make it with whole wheat flour for extra texture and crunch, as well as additional fiber.
For the galette pastry:
1 1/4 cups whole wheat flour (or use half white and half whole wheat)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cubed
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
For the filling:
1 small butternut squash
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
1/2 teaspoon salt
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
In a bowl, combine the flour and salt. Place the butter in another bowl, make sure its still cold. Next, 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.
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 cookie sheet for 30 - 45 minutes or until pieces are tender, flip the pieces midway so they are roasted on both sides. Set aside to cool slightly.
Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over medium low heat with the remaining half-teaspoon of salt, 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.
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 to 10 minutes before cutting. Serving warm or at room temperature.
*Adapted from Smitten Kitchen
