Butternut Squash and Carmelized Onion Galette

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From Le Petit Pierogi, but I believe the original came from Smitten Kitchen.This was a definite hit! To be honest, I really wasn't too sure how the dough was going to turn out. I don't really have a pastry blender, so I improvised (badly I think), but the final product still tasted good.

It really wasn't too difficult to make. I made the dough and the filling the night before, refrigerated and put it together and cooked the following day.

This does make 2 tarts. We had 8 people at dinner and went through one of them. The other was divvied up as leftovers.

Ingredients:
2 1/2 c flour
1/2 t salt
16 T (2 sticks) unsalted butter, cut into pieces
1/2 c sour cream
1 T fresh lemon juice
1/2 c ice water
1 large butternut squash (about 3 lbs)
2 T olive oil
1 to 2 T butter
2 sweet onions, halved and thinly sliced into half moons
1 T balsamic vinegar
1 t salt
Pinch of sugar
1/4 t cayenne, or to taste
1 1/2 c fontina cheese, cut into small cubes
2 t herbs de provence

Directions:
In a large bowl, combine the flour and salt. In a smaller bowl, place the butter pieces. Place both bowls in the freezer for one hour.

After one hour remove the bowls and make a well in the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal.

Make another well in the center.

In a small bowl, whisk together sour cream, lemon juice and water and then add to the well.

With your fingertips, mix in the liquid until large lumps form, then pat the lumps into balls (do not overwork the dough). Cover with plastic wrap and refrigerate for one hour (or overnight, as I did.)

Preheat oven to 375 and line baking sheet with foil.

Halve, see and cut the squash into 1/2 inch pieces, removing skin.

Toss pieces with olive oil and 1/2 t salt and roast for about 30 minutes or until pieces are tender.
Set aside to cool slightly.

Meanwhile, melt butter in a heavy skillet and cook onion over low heat with the remaining 1/2 t salt and sugar, stirring occasionally, until soft and lightly golden brown. About 20 minutes.

Add balsamic vinegar and cayenne, stirring to combine and cook down.

Remove from heat and set aside.

Mix the squash, onions, cheese and herbs together in a bowl. (Refrigerate overnight here if prepping in advance.)

Raise the oven temp to 400.

On a floured work surface, halve the dough and roll each half out into a 12-inch round. Transfer to an ungreased baking sheet.

Spread half of the squash mixture over the dough, leaving a 1 1/2 inch border. Fold the border over the squash mixture, pleating the edge to make it fit.

Bake about 30-40 minutes, until golden brown.

Remove from oven and let stand for 5 minutes, then slide it onto a plate and cut into wedges for serving. Can be served hot, warm or at room temp.