Butternut Squash and Pomegranate Galette

Brooklyn's Sunday-Suppers created this recipe for Design*Sponge.  A simple one dish recipe for vegetarians.

[...sunday supper]

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Ingredients

• 3 cup all-purpose flour
• 1 teaspoon salt
• 20 twist of a pepper mill
• 2 sticks cold butter cut in cubes
• 1/4 cup ice-cold water
• ½ butternut squash – halved and deseeded, and sliced
• ½ red onion sliced with root end still intact
• 3 tbsp butter
• 2 tbsp chopped sage
• Handful of pomegranate seeds
• 4 tbsp chopped toasted walnuts
• Salt
• Fresh pepper
• Good quality extra virgin olive oil

Preparation

1. Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
2. Preheat oven to 400 degrees.
3. Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
4. Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.
5. While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.
6. When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.