butternut squash and caramelized onion galette

this stuff is amazing.

i'm pretty sure that everyone i've made it for is hooked. like, really hooked.

pastry:

1 1/4 cups flour

1/4 tsp salt

1/2 cup unsalted butter (i've used both salted and unsalted...both are good), cut into pieces

1/4 cup sour cream

2 teaspoons fresh lemon juice.

1/4 cup ice water

filling:

1 sm butternut squash (abt. 1 lb.)

2 Tbsp olive oil

1-2 Tbsp butter (if your pan is non-stick, the lesser amount is good)

1 large onion, halved and thinly sliced in half moons

1 tsp salt

pinch of sugar

1/4 tsp cayenne, or to taste

3/4 cup fontina cheese, grated or cut into itty bitty bits. (this cheese is so good that i'm constantly looking for ways i can use it...it's amazing on pizza.)

1 1/2 tsp chopped fresh sage leaves (i've used the dried kind too...)

In a bowl, combine the flour and the salt. place butter in another bowl and put both bowls in the freezer for one hour. remove the bowls and make a well in the flour. add the butter and cut in, until the mixture resembles coarse meal. make another well.

in a small bowl, whisk the sour cream, lemon juice and water together and add half this mixture to the well. with your fingers (ahhh!) mix the liquid til it forms large lumps. remove lumps and repeat with remaining liquid and flour-butter mixture. pat the lumps into a ball being careful not to overwork the dough. cover with plastic wrap and refrigerate for 1 hour.

note: this is the way deb says to do it over at smitten kitchen says to do it. i've done it her way, but i've done it a quicker way too, skipping the freezer steps, just making sure my butter is cold when i make the pastry. i've also skipped the 2 step liquid to dry fiasco. i just dump it all in at once and it works fabulously.

okay. onto the squash. preheat your oven to 375F. peel squash, and halve and scoop out all it's insides. cut into 1/2 inch pieces and toss with olive oil and 1/2 tsp of the salt. roast on foil lined sheet for 30 minutes (foil makes for easier cleaning) or until the pieces are tender. set aside to cool slightly.

to caramelize the onions while the squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining 1/2 tsp of salt and pinch of sugar, stirring now and then until they are soft and lightly golden brown, about 20 minutes. stir in cayenne.

up your oven temp to 400F. mix all your veggies together, with the cheese and herbs. set aside.

on a floured surface, roll the dough out into a 12-inch round. transfer to an ungreased baking sheet and spread the squash, onions, cheese and herb mixture over the dough, leaving about a 1 1/2 inch border around the edge. fold the border over the mixture, pleating as you go to make it fit. the center will be open.

bake until golden brown, 30-40 minutes. remove from oven and let stand for about 5 minutes and then slide onto a serving plate. cut into wedges and serve hot, warm or room temp. serves 6...or 2. i mean 6, definately 6.

enjoy!

[photo and recipe credit: smittenkitchen.com]