Smitten Plus

Butternut squash and caramelized onion galette, a la Smitten Kitchen. What's not to love? Squash, sage (one point for me!), pastry dough. And I got to use the goat's cheese that Shawn made last week. Yea, it's a time commitment, but for a dish that reliably dazzles? Why not? Sumptuously photographed at the link above, the directions were also as detailed as they needed to be. I would just add two things about the dough. The butter doesn't need to be perfectly cut into the flour--the second time I made this I was sans pastry cutter, and try as I might with a fork it stayed pretty chunky, but worked just fine. The other is when you mix in the water to form a the dough into a ball--i always had a lot of flour and flour/butter scraps left in the bowl that wouldn't stick to the ball. It always looked like way too much, and I'd fret, but it was always fine. If it doesn't stick, don't add more water (and don't try to knead it in!), there will be enough dough.