Pumpkin and Onion Pie

Ingredients

For the dough:

Flour 1.25 cups

Salt 1/4 tsp

Butter 8 tbsp

Sour cream 1/4 cup

Lemon juice 2 tsp

Water 1/4

For the filling:

Pumpkin 450 g

Olive oil 2 tbsp

Butter 2 tbsp

Onion 1 pc

Salt 1 tsp

Sugar 1 pinch

Ground red pepper 1/4 tsp

Cheese 100 g

Sage 1.5 tsp



Make the dough. Cut the butter into cubes and place in a bowl. In another bowl, mix the flour and salt. Place both bowls in the freezer for 1 hour. After an hour, remove the bowls from the refrigerator and make a well in the center of the flour. Add the butter and mix until the dough resembles coarse crumbs. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice, and water and add half of this mixture to the well. Use your fingertips to fold the mixture into a smooth consistency, then add the remaining sour cream mixture, removing any large lumps. Form the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Prepare the squash. Preheat the oven to 190 degrees Celsius (350 degrees Fahrenheit) and cut the squash into pieces. Toss with olive oil and 1/2 teaspoon salt. Place on a foil-lined baking sheet and bake for 30 minutes, turning the squash pieces halfway through. Cool slightly.

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. Increase the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius). Combine the squash, caramelized onions, grated cheese, and sage in a bowl.

On a floured work surface, roll out the dough into a 12-inch (30 cm) circle. Place it on a baking sheet. Spread the filling over the dough, leaving a 1.5-inch (3.5 cm) border around the edges. Fold the edges of the dough over the filling, enclosing the filling. The center will be exposed.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let the galette rest for 5 minutes, and then turn it out onto a serving platter. Slice and serve hot, warm, or at room temperature.

Enjoy!