Butternut Bliss

It takes a while to make, but it is utterly devine and a winner at afternoon tea, shared lunches and summer BBQ's. Original recipe is from http://smittenkitchen.com/blog/2007/10/butternut-squash-and-caramelized-onion-galette/

Ingredients

1 ¼ cups	Plain flour
¼ tsp	Salt
1 stick	Unsalted butter, cut into peices
¼ cup	Sour cream
2 tsp	Lemon juice, fresh
¼ cup	Water, ice water
1 whole	Butternut pumpkin, small (Main)
2 Tbsp	Olive oil
2 Tbsp	Butter
1 whole	Onion, large white
1 tsp	Salt
1 pinch	Sugar
125 g	Camembert, chopped small

Directions

1. In a bowl, combine the flour and salt and make a well in the centre of the flour. Add the 1 stick butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the centre. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
2. Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
3. While squash is roasting, melt 2 Tbsp butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes.
4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions and cheese together in a bowl.
5. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions and cheese mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The centre will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.