Galette de potiron - Test 1

https://www.grit.com/food/recipes/hubbard-squash-galette-recipe-zmrz1811zcoo/

1 - It's so pretty! I know I made it once before but didn't write any notes. I'm pretty sure I used kuri squash and it was good. This time I used small sugar pumpkin and neither of us liked the texture. I think I will also try to cube in 1/2". It's at Test 1 because of the first time I made, and will stay there until I work out the squash. Oh, also, the cubes of pumpkin where about 1" so it took longer to bake them.

Pastry:

1-1/4 cups (190g) flour

3/4 tsp salt

3/4 tsp pepper

1/2 cup (4oz/114gr) butter, cold

1/3 cup ice-cold water

Filling:

2 pounds kuri squash pumpkin (or Hubbard squash), peeled, seeded, and cubed 1/2"

1 onion (6oz/170gr) sliced and separated into rings

1/4 cup (45g) extra-virgin olive oil

4 cloves garlic, minced

3/4 tsp salt

1/4 cup chopped mixed herbs, such as parsley, thyme, and rosemary

1/2 cup Greek or full fat yogurt or even labneh)

1/4 + 1/4 cup (about 30g/2) shredded Parmesan cheese, divided

To make the pastry:

1. Use the same for making pie crust using my rustic puff pastry method, adding the pepper when it says 'salt'.

To make filling:

1. Preheat the oven to 425Fahrenheit.
2. In a large bowl, toss the squash and onion with the olive oil, garlic, salt and herbs.
3. Spread the mixture onto a large, rimmed baking sheet.
4. Season with additional salt and pepper, as desired.
5. Roast for about 20 minutes, or until the squash is tender but not mushy and starting to brown.
6. Remove and set aside to cool.

To assemble galette:

1. Increase oven temperature to 450Fahrenheit to bake the finished galette.
2. On a floured surface, roll the dough out to a 14" circle.
3. Transfer to a baking sheet lined with parchment paper or an upturned flan pan.
4. In this order:
1. Spread the yogurt over the center of the dough, leaving 2-inch border.
2. Sprinkle over with 1/4 cup cheese.
3. Arrange squash-onion mixture over the top, and ...
4. ... sprinkle with the remaining cheese.
5. Fold the pastry edges up and over the filling, which will leave the center of the galette exposed. You may want to brush some water into the folds and lightly pinch as you go to help the pastry stay in place.
6. Bake for 30 to 35 minutes, or until the crust is nicely browned.
7. Let sit for about 10 minutes to allow the filling to settle and absorb its juices before serving (and to prevent burning your face off).