About this galette. Butternut squash, caramelized onions, thyme, and mild yellow cheese. It’s enough to let you pretend you’re in the south of France on a warm afternoon instead of a freezing Jerusalem apartment with no central heat and no insulation. Well, almost. It helps if you’re also wearing a sweater, sweatpants, and wool socks. And also if you’re wrapped in a giant down-filled blanket.
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
16 tablespoons / 2 sticks unsalted butter
1/2 cup sour cream
1 tablespoon white vinegar
1/3 cup ice water
1 large butternut squash, or 2 small ones
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
freshly ground black pepper
1 tablespoon butter
2 large vidalia onions (white or yellow works too), sliced into half moons
1/4 teaspoon cayenne pepper
2 cups grated fontina cheese, or other mild yellow cheese
1 teaspoon chopped fresh thyme
1 egg, for egg wash
In a medium bowl, combine flour and 1/2 teaspoon salt. Add butter and use hands or a pastry blender to cut the butter, with the largest pieces being the size of peas.
In a small bowl, whisk together sour cream, vinegar, and water. Pour wet ingredients over the butter-flour mixture and stir with a fork until a dough forms, kneading once or twice to bring together. Wrap in plastic wrap and place in the fridge (or freezer, if you need to speed things up) until galette filling is ready.
Preheat oven to 400˚F / 200˚C.
Peel squash, halve, and scoop out the seeds. Chop into 1/2 inch to 3/4 inch chunks. Place squash on baking sheet and toss with olive oil, spreading the squash out into one layer. Sprinkle with 1/2 teaspoon salt, black pepper to taste, and some thyme sprigs if it pleases you. Roast in preheated oven for 30 to 45 minutes, until squash is tender when pierced with a fork. Set aside to cool. Leave oven on.
While squash is roasting, melt butter and 1 tablespoon olive oil in a skillet. Sauté onions over medium-low heat with 1 teaspoon salt, stirring occasionally until soft and tender, about 25 minutes. Stir in the cayenne pepper.
When squash is ready, mix together with caramelized onions, cheese, and thyme.
On a floured surface, roll the dough out into a 16 to 17 inch round. Transfer to parchment lined baking sheet. Spread the prepared galette filling over the dough, leaving a 2 to 2 1/2 inch border. Fold the border over the filling, pleating as necessary, and leaving the center open.
In a small bowl beat the egg and brush the crust with the egg wash.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for five minutes, and then serve either hot, warm, or at room temperature.