Butternut Squash Galette with Inspiration Chardonnay
All-Purpose Flour (1 & 1/4 cups)
Stick of Frozen Butter
Ice Water (1/3 cup)
Salt and Pepper (3/4 teaspoon each)
Butternut Squash (2 lbs.)
Large Red Onion (1)
Extra-Virgin Olive Oil (1/4 cup)
Shredded Cheddar (3/4 cup)
Salt and Pepper
For the Crust...
I used a food processor for the crust
Cut the stick of frozen butter into tiny cubes
Put flour, butter, salt, and pepper into the work bowl of the food processor and pulse a few times.
Add the ice water through the feed tube and process until the dough comes together.
Pat the dough into a disk, wrap it in plastic wrap, and refrigerate for one hour.
For the Filling...
Preheat the oven to 425°.
Peel and seed the butternut squash, and slice it into 1/4 inch thick slices.
Cut the onion into 1/2 inch wedges.
Place the squash and onion on a rimmed baking sheet and toss with olive oil.
Season well with salt and pepper. Roast for 15 to 20 minutes.
Assemble the Galette...
Increase the oven temperature to 450°.
Roll the dough out to a 14-inch circle and transfer it to a parchment lined baking sheet.
Spread sour cream over the dough, leaving a one-inch border.
Sprinkle with 1/4 cup of cheese.
Arrange the squash and onion and sprinkle with another 1/4 cup of cheese.
Fold the edges of the dough up and over the filling.
Bake for 30 to 35 minutes, or until the crust is brown. Sprinkle with remaining 1/4 cup of cheese, cut into wedges, and serve warm with our Chardonnay!