This is a recipe from Smitten Kitchen’s new cookbook.  I found the dough a bit thick but the flavors excellent.  The next time I make this I may try using the “DuFour” puff pastry dough instead.  This is a perfect winter lunch, appetizer or dinner!  Enjoy!

PASTRY INGREDIENTS:
• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into
pieces
• 
¼ cup sour cream
• 
2 teaspoons fresh lemon juice
• 
¼ cup ice water

FILLING INGREDIENTS:
• 1 small butternut squash (about one pound)
• 2 tablespoons olive oil
• 
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
• 
1 large onion, halved and thinly sliced in half-moons
• 1 teaspoon salt
• 
Pinch of sugar
• 
¼ teaspoon cayenne, or to taste
• 
¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
• 
1 ½ teaspoons chopped fresh sage leaves

DIRECTIONS:

• Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of 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 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.

• Prepare squash: 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 on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

• Caramelize onions: While squash is roasting, melt 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. Stir in cayenne.

• Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

• Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb 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 center will be open.

• 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.

I love pot pies, chicken, beef, and lobster.  This recipe is Ina garten’s but I use Dufour pastry dough for the topping.  It’s the perfect puff pastry and a pantry (freezer) staple in my house.  When it’s cold outside this is a wonderful meal to serve with a great salad and a glass of wine… maybe even in front of a warm fire.  Enjoy!

INGREDIENTS:
• 3 whole chicken breasts, bone-in, skin-on (split)
• 3 tablespoons olive oil
• Kosher salt
• Fresh ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• ¾ cup all-purpose flour
• ¼ cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10 ounce) package frozen peas (2 cups)
• 1 ½ cups frozen small whole onions
• ½ cup minced fresh

DIRECTIONS:
• Preheat the oven to 350 degrees F.

• Place the chicken breasts on a baking sheet and rub them with olive oil.

• Sprinkle generously with salt and pepper.

• Roast for 35 to 40 minutes, or until cooked through.

• Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.

• Cut the chicken into large dice.

• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

• In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent.

• Add the flour and cook over low heat, stirring constantly, for 2 minutes.

• Add the hot chicken stock to the sauce.

• Simmer over low heat for 1 more minute, stirring until thick.

• Add 2 teaspoons salt, ½ teaspoon pepper, and heavy cream.

• Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

• Use the Defour Pastry Dough… remember to defrost in the fridge for two to three hours.

• Roll out dough and cut out around your ramekin to fit, making sure it hangs over the edge.

• Use an egg wash to brush on dough. (Egg wash: 1 egg & 1 tablespoon of water whisked).  You can use extra dough to cut out show flakes, leaves or hearts.

• Divide the filling equally among 4-6 ovenproof bowls.

• Brush the outside edges of each bowl with the egg wash, then place the dough on top.

• Trim the circle to 1/2-inch larger than the top of the bowl.

• Crimp the dough to fold over the side, pressing it to make it stick.

• Brush the dough with egg wash and make 3 slits in the top.

• Sprinkle with sea salt and cracked pepper.

• Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.