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1
For the dough: In a medium bowl, mix together the flour and butter with your fingers until the butter is just mixed in throughout the flour.
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2
Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers.
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3
Use just enough water so that the dough just comes together.
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4
Gather the dough into a ball and wrap in parchment paper.
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5
Set it aside in the refrigerator or until ready to use.
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6
For the filling: Cut the acorn squash into thin slices.
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7
In a medium skillet over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil.
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8
Add the sliced squash and 1/4 cup water, cook until the squash is soft and cooked through, about 10 minutes.
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9
Sprinkle with the salt and pepper.
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10
Add the heavy cream to the pan halfway through, about 5 minutes into the process.
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11
Remove the squash from the pan and set aside in a bowl to cool.
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12
Once the squash has cooled, toss together with the cheese.
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13
Melt 1 tablespoon butter and 1 tablespoon olive oil in the pan.
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14
Add the sliced onion and sugar and cook over low heat about 30 minutes, until the onion has browned and caramelized.
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15
After the onion has cooked, divide the mixture into 6 equal portions and let cool.
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16
Preheat the oven to 375 degrees F.
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17
Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes.
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18
Cut the dough into 6 equal portions.
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19
Take each portion and roll it out into a small circle, about 3 inches in diameter.
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20
The dough does not have to be rolled out perfectly evenlya galette is a rustic, free-form tart.
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21
In the center of each galette, place a portion of the cooled caramelized onion and squash mixture.
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22
Create an edge to the galette by folding the edges of the pastry up towards the center and pressing down gently.
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23
Don't cover the filling with the pastry.
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24
Place the pastries onto a baking sheet lined with parchment paper.
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25
Bake for 25 minutes until the crust is lightly browned.
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26
Drizzle a little extra virgin olive oil and kosher salt over each galette.
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27
Serve slightly warm with mixed greens.
