for 4 person

Onions

1 tbsp	olive oil
2	red onions, cut into thin slices
¼ tsp	salt

Galette

1	pastry dough, rolled into a circle (approx. 32 cm Ø)
200 g	crème fraîche
300 g	squash (e.g. red kuri with the skin on), quartered, cut into approx. 3 mm slices
½ bunch	sage, leaves torn off
1 tbsp	olive oil
¼ tsp	salt
a little	pepper

How it's done

Onions

Heat the oil in a non-stick frying pan. Add the onions and salt, sauté for approx. 8 mins. Remove, transfer to a bowl, allow to cool slightly.

Galette

Roll out the dough, slide onto a tray along with the baking paper. Spread the crème fraîche on top of the dough, leaving approx. 2 cm free around the edges. Add the squash, sage and oil to the onions, mix, season, spread on top of the crème fraîche. Fold the edges of the dough inwards approx. 3 cm.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, serve warm.

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