Galette de potiron - Untested

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

Pastry:

1-1/4 cups all-purpose flour

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 cup butter, frozen

1/3 cup ice-cold water

Filling:

2 pounds pumpkin (or butternut), peeled, seeded, and cubed

1 red onion, sliced and separated into rings

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

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

1/2 cup sour cream (or thick Greek yogurt)

1/2 cup shredded Parmesan cheese, divided

To make the pastry:

1. Put the flour, pepper and salt in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture. The secret to a good crust is to have small globules of butter throughout the dough; really cold (but not frozen) butter helps with this.
2. Make a well in the middle, and pour in the water. Quickly work in the flour to create a dough. Do not over-mix; again, this is to prevent overheating the butter from the heat of your hands so that it stays solid as little pockets of fat in the dough.
3. Pat the dough into a disk, wrap it in plastic, and refrigerate for about 15 minutes.
4. Roll out the dough and line the tart shell with it. With a fork poke holes on the bottom. Chill for another 15 minutes.

To make filling:

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, toss the squash and onion with the olive oil, garlic, 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.
6. Remove and set aside to cool.
7. Increase oven temperature to 450 degrees Fahrenheit.

To assemble galette:

1. On a floured surface, roll the dough out to a 14-inch circle.
2. Transfer to a baking sheet lined with parchment paper.
3. Spread the sour cream (Greek yogurt) over the dough, leaving a 1- to 1-1/2-inch border.
4. Top with 1/4 cup cheese.
5. Arrange squash-onion mixture over the top, and sprinkle with the remaining cheese.
6. Fold the pastry edges up and over the filling, creating a 1- to 1 1/2-inch border.
7. Bake for 30 to 35 minutes, or until the crust is nicely browned.
8. Cool slightly before slicing and serving.