It’s been kind of non-stop sweets around here lately, so here are some vegetables in case any of you were thinking it wasn’t a good idea to have cupcakes for dinner (again). This is a bit time-intensive (it took me about 90 minutes), but if you’re going to make it, I strongly recommend doubling, because it is also awesomeness-intensive.
The crust for this is the truly amazing part: it’s easy to work with and reliably creates a crust that’s both tasty and flaky. I encourage you to experiment with fillings, but I happen to love this one.
Butternut Squash and Caramelized Onion Galette
Adapted from Smitten Kitchen
For the crust:
1 1/4 c. all-purpose flour
Pinch salt
1 stick butter, cold from the fridge (1/2 c., use unsalted if you have it)
1/4 c. sour cream
2 t. lemon juice (from a jar is fine!)
1/4 c. very cold water
For the filling:
1 butternut squash (1 to 1 1/2 lbs)
2 T. olive oil
Two pinches of salt
2 T. butter
1 onion
1/2 t. dried sage
1-2 oz. feta cheese
Black pepper
First:
Preheat the oven to 375.
Make the crust:
Put the flour and salt in a bowl. Open the stick of butter and cut it into a dozen or so slices, then dump these all into the bowl. Cut the butter into the flour until it has the texture of damp sand. (I usually start with a pastry blender or forks and end up using my hands.) Make a well in the center, and add the sour cream, lemon juice, and 2 T. of the water. Mix until the dough forms a ball, adding the rest of the water if needed. (If it’s very dry in your area, you might even need a bit more water.) Don’t overwork the dough here. When you have a ball, wrap it in plastic wrap and stick it in the fridge.
Make the filling:
Peel your squash and cut off the ends. Then cut it in half and scoop out the seeds and strings. Cut the squash into half-inch chunks; it’s a good idea to really get them this small in this case so your filling is reasonably spreadable. Line your pan with foil (9×13 should work for one squash; you’ll probably need to use two or a jelly roll pan if you’re doubling) and add the squash chunks. Toss them with the olive oil and a pinch of salt and roast for thirty minutes or until it can easily be pierced all the way through with a toothpick or fork.
(Yes, I did not line my pan with foil. That’s because it is an awesome stoneware pan and is super-easy to clean, even when covered in caramelized squash sugars.)
While the squash is roasting, peel the onion and dice it. Melt the butter in a heavy-bottomed skillet over medium-low heat, then add the onions and a pinch of salt. Cook, stirring occasionally, until they’re light golden brown, which will take about 20 minutes on the lowest heat that keeps them sizzling and about five on medium heat.
While they’re caramelizing, chop the feta into small (1/8-inch) pieces. I aimed for a generous quarter cup, but you could use more if you like the taste or have a milder cheese.
When the squash is ready, take it out of the oven and raise the oven temperature to 400. Mix the squash with the caramelized onions, feta, and sage in a bowl.
Take the galette dough out of the fridge. (It probably needs at least 45 minutes or so in there, in case your mad knife skills got you through the filling prep faster.) Lightly flour a Silpat or piece of parchment. If it’s less than twelve inches across (the diameter to which you’ll roll the dough), also flour the surrounding counter. Then roll the dough into a roughly twelve-inch circle and lift it on its parchment to the sheet you’ll bake it on. If needed, you can drape the extra dough over the sides of the sheet.
Spread the squash filling over the dough, leaving a 1 1/2 inch border. Sprinkle with black pepper.
Starting in one spot, fold in the edge, and then move around in one direction, folding the edge up, pleating it as you go to make it fit.
Bake for about 35 minutes, until the crust is golden brown. Let it stand on the cookie sheet for five or ten minutes, then slide it (or lift using a couple of spatulas) on to a serving plate or board. Slice and serve.
If there are leftovers, some people like them room temperature, but I liked them best reheated briefly in the oven or toaster oven.
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