-
1
For the crust:
-
2
Add flours, halloumi, salt, and butter to mixing bowl. Mix 10 seconds on speed 6.
-
3
Add egg, water, and vinegar. Mix 5 seconds on speed 5. Remove dough from mixing bowl and form into a disc. Wrap dough with plastic wrap and refrigerate for 15 minutes. Meanwhile, prepare filling.
-
4
For the filling:
-
5
Preheat oven to 400u00b0F.
-
6
Arrange delicata squash slices on a large baking sheet. Drizzle with 2 tablespoons olive oil and salt. Roast for 30 minutes.
-
7
While squash is roasting, heat remaining 1 tablespoon olive oil in a skillet over low heat. Add onion slices and cook until caramelized, stirring occasionally. This should take about 25 minutes.
-
8
Once squash is roasted and onions are caramelized, add to a large bowl. Gently mix in halloumi, honey, cayenne, salt, and pepper.
-
9
Remove dough from fridge. Roll dough on a floured surface, into a circular shape about 1/4-inch thick (this doesn't have to be perfect, galettes have a rustic shape).
-
10
Place dough on parchment-lined baking sheet. Add filling in the center, leaving a 2-inch border of crust. Once all of the filling is added into the center, fold crust over the top of the filling.
-
11
Brush crust with egg wash. Sprinkle with pine nuts, grated halloumi, and dried mint.
-
12
Bake galette until crust is golden, about 40-50 minutes. Removed from oven and let cool slightly. Sprinkle with pomegranate arils before serving.
