Galette de potiron - Test 1

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

Pastry:

1-1/4 cups all-purpose flour

3/4 tsp salt

3/4 tsp pepper

1/2 cup butter, frozen

1/3 cup ice-cold water

Filling:

2 pounds pumpkin (or Hubbard squash), 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 Greek or full fat yogurt or even labneh)

1/4 + 1/4 cup 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, 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.

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. Spread the yogurt over the center of the dough, leaving 2-inch border.
5. Sprinkle over with 1/4 cup cheese.
6. Arrange squash-onion mixture over the top, and sprinkle with the remaining cheese.
7. 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.
8. Bake for 30 to 35 minutes, or until the crust is nicely browned.
9. 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).