Galettes with squash and onion filling
Description
Homemade baked goods for tea. Squash and caramelized onion galette – a great savory treat. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the dough. Cut the butter into cubes and place in a bowl. In another bowl, mix the flour and salt. Put both bowls in the freezer for 1 hour. After an hour, remove the bowls from the freezer and make a well in the center of the flour. Add the butter and mix until the mixture resembles coarse crumbs. Make another well in the center. In a small bowl, whisk together sour cream, lemon juice, and water, then add half of this mixture to the well. Using your fingertips, mix the ingredients together, then add the remaining sour cream mixture, breaking up any large clumps. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- 2
Step 2
2. Prepare the squash. Preheat the oven to 190 degrees and cut the squash into pieces. Toss with olive oil and 1/2 teaspoon of salt. Spread on a foil-lined baking sheet and roast for 30 minutes, flipping the squash pieces halfway through cooking. Let cool slightly.
- 3
Step 3
3. Thinly slice the onion into half-moons. Chop the sage leaves. While the squash is cooking, melt the butter in a large skillet and sauté the onion over low heat with the remaining 1/2 teaspoon salt and a pinch of sugar, stirring occasionally, until soft and lightly golden, about 20 minutes. Stir in the cayenne pepper.
- 4
Step 4
4. Увеличить температуру духовки до 200 градусов. Смешать сквош, карамелизированный лук, тертый сыром и шалфей в миске. На посыпанной мукой рабочей поверхности раскатать тесто в круг диаметром 30 см. Выложить на противень. Выложить начинку поверх теста, оставляя по краям границы на 3,5 см. Завернуть края теста, прикрывая начинку. Центр будет открыт.
- 5
Step 5
5. Выпекать до золотисто-коричневого цвета, от 30 до 40 минут. Затем вынуть из духовки, дать постоять 5 минут, после чего выложить галет на блюдо. Нарезать на ломтики и подавать горячим, теплым или комнатной температуры.