Butternut Squash and Caramelized Onion Galette | Becky Bowers – Engage Princeton

Ingredients

• For the pastry:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 1/4 cup sour cream or plain yogurt
• 2 teaspoons fresh lemon juice
• 1/4 cup ice water
• For the filling:
• 1 small butternut squash (about one pound)
• 2 tablespoons olive oil
• 1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
• 1 large onion, halved and thinly sliced in half-moons
• 1 teaspoon salt
• Pinch of sugar
• 1/4 teaspoon cayenne, or to taste
• 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
• 1 1/2 teaspoons chopped fresh sage leaves