Hubbard Squash Galette Recipe

• In a large bowl, whisk together the flour, salt, and pepper.
• Using a cheese grater, shred the frozen butter into the bowl, and toss with the dry ingredients.
• Gently stir in ice-cold water until the mixture is evenly moistened.
• Turn the mixture out onto a floured work surface, and knead gently just until the dough comes together.
• Pat dough into a disk, wrap in plastic wrap, and refrigerate for 1 hour.

To make filling:

• Preheat oven to 425 degrees Fahrenheit.
• In a large bowl, toss the squash and onion with the olive oil, garlic, and herbs.
• Spread the mixture onto a large, rimmed baking sheet.
• Season with additional salt and pepper, as desired.
• Roast for about 20 minutes, or until the squash is tender but not mushy.
• Remove and set aside to cool.
• Increase oven temperature to 450 degrees Fahrenheit.

To assemble galette:

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