Happy December compadres! As you may or may not have realized, I've been rather absent for a time and lucky for me, I get to blame my absence on this new business venture of mine. Not only have I been busy, but I have been busy cooking and sharing my food with others. Couldn't be better! In between cooking and cooking, I did a bit more cooking over the thanks giving weekend with my family. I took over lunch before the big dinner which sounds frankly absurd but then again, I never was much for the pre-meal fast. And guess what I made?
Smitten Kitchen has the most tasty savory galette in her cookbook. Really though, I can't recommend it more and her crust is something else entirely. Here's the recipe:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 sticks butter
- 1/2 cup sour cream or plain yogurt
- 1 tablespoon white wine vinegar
- 1/3 cup ice water
- 2 small butternut squash
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
- ground black pepper
- 1 tablespoon butter
- 2 large sweet onions
- 1/4 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 2 cups grated fontina cheese
- 1 egg yolk
- 1 teaspoon thyme
In a large bowl, mix flour and salt. Cut in butter using a pastry cutter or if unavailable, use your fingers, being careful not to warm up the butter. Once flaky, add sour cream/ yogurt, vinegar and ice water. Mix and kneed a few times until the dough holds together. Pat into a disk and refrigerate.
Meanwhile, set oven to 400F. Using a potato peeler, remove skin from squash. Cut flesh into small cubes and place on a baking sheet. Toss in olive oil, salt and pepper. Bake until cubes are soft all the way through.
Next you will caramelize the onions. Add butter and a tablespoon of olive oil to the bottom of your pan. Melt and toss in diced onions on the stove top. Add sugar and a dash of salt. Cook down on medium heat until golden brown. Be patient, this takes a bit of time.
In a bowl toss baked squash squares with caramelized onions and grated fontina. Add cayenne and thyme to taste.
Roll out dough into a large circle. Place on baking sheet and pile the squash mix at the center leaving an edge. Fold the edges up over the mound and coat with beat egg yolk if desired.
Bake at 400F for 35 minutes.