1 medium Carola
or similar potato, peeled and cut into 1/2" cubes
2 T olive oil
1 to 2 T butter
1 large Amber Onion,
halved and thinly sliced in half-moons
1 tsp salt
Pinch of sugar
1/4 tsp cayenne, or to taste
3/4 c fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 tsp chopped fresh Broadleaf Sage
leaves
Prepare squash and potatoes: Preheat oven to 375ºF. Toss pieces with olive oil and a half-teaspoon of the
salt and roast on baking sheet for 30 minutes or until pieces are
tender. 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 degrees. Mix
squash, caramelized onions, cheese and herbs together in a bowl.
Assemble galette: 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.
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Make pastry: In a bowl,
combine the flour and salt. 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.
Megan
