adapted from Food and Wine!
curried butternut squash galette
1 1/4 cups all-purpose flour
1 stick unsalted butter; frozen
1 1/2pounds butternut squash; peeled, seeded and cut into 1/4 inch slices **
1 red onion, sliced into 1/2 inch wedges
1/4 cup extra virgin olive oil
2 teaspoons Madras curry powder
salt + pepper
1/2 cup sour cream
1/2 cup shredded Queso Iberico, or Manchego cheese
**The original recipe called for 2 pounds of squash, which is what I did. However, after roasting I had a TON left over that absolutely would not fit into the dough. So I cut it down as reflected above and feel like this squash will be the perfect amount!
For the Dough:
In a large bowl, whisk together flour with 1/4 teaspoon of each salt and pepper.
Working over the bowl use the large holes of a box grater to grate the frozen butter into the dry mixture. Gently toss the grated butter with the flour. Stir in 1/2 cup of ice water. Stir until the dough is evenly moistened. Dump the dough onto your work surface and gently knead together, making sure to gather any crumbs. Form into a disk and wrap with plastic wrap. Let chill in the fridge for 1 hour.
For the Filling:
Preheat oven to 425 and line a large baking sheet with parchment paper. On the baking sheet toss together the squash, onion, olive oil and curry powder. Season with a big pinch of salt and pepper. Roast for 15-20 minutes. You want the squash to be tender but not mushy. Let cool.
Turn the oven up to 450. Working on a floured surface, roll the dough out to a 14-inch round. Carefully transfer the round onto a lined baking sheet. Spread the sour scream onto the dough, leaving about a 1 1/2 inch boarder. Sprinkle 1/4 cup of the cheese. Next, arrange the roasted squash and onion over the sour cream. Finish the top with the remaining 1/4 cup of cheese. Fold the edges of the dough up to create the crust.
Bake the galette for 30-35 minutes or until the crust is golden brown. Let cool and cut into wedges!