Winter Squash
For the dough:
10oz(2 cups) all-purpose flour
1/2 tsp. salt
8oz. (2 sticks) cold butter, cut into pieces
1/3 cup milk
1 T. cider vinegar
For the topping:
2oz butter
2 onions, finely sliced
salt and pepper
2 cloves garlic, finely minced
8oz goat cheese
salt and pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
4oz Gruyere cheese, grated
2# pumpkin, such as Red Kuri or Butternut, peeled and sliced very thinly on a mandolin
olive oil to brush
To make the dough:
Place the flour, salt and sugar together in the bowl of a food processor. Add the butter. Blend until it is in large chucks, do not over process. Add milk to vinegar. With the machine running, pour the milk and vinegar mixture through the feed tube, just until it comes together in a ball. Remove from food processor. Flatten into a disk. Wrap in plastic wrap and put in the fridge.
To make the topping:
Heat the butter in a sauté pan and add the onions. Season with salt and pepper. Cook over a low heat until soft. Then turn up the heat and start to caramelize the onions. Add the garlic and cook for a couple of minutes Remove to a bowl and allow to cool. Mix in the herbs and the goat cheese and check the seasoning.
To assemble:
Preheat the oven to 400F.
Take the dough out of the fridge and roll out into a 14"circle about 1/8" thick. Place the dough on a parchment lined baking sheet. Spread the onion and cheese filling over the dough to about 1” from the edge. Sprinkle with the grated Gruyere. Arrange the slices of squash over the cheese. Brush with olive oil and season with salt and pepper. Brush the edges of the dough with water and then fold the edges up around the filling forming a crust.
Place in the oven and bake at 400ºF for a bout 10 minutes, until lightly browned. The turn down to 375ºF and cook for a further for 15-20 minutes until golden brown and cooked through.
Serve warm with a green salad.