咖喱南瓜奶油奶油

在一个大碗中，用3/4茶匙的盐和胡椒粉搅拌面粉。在碗上工作，将冷冻黄油磨碎在盒子刨丝器的大孔上。轻轻地将磨碎的黄油扔进面粉中。搅拌1/3杯冰水，直到面团均匀湿润。刮去工作表面，收集任何面包屑，然后轻轻揉捏，直到面团聚在一起。拍打圆盘，用塑料包裹并冷藏直至冷藏，约1小时。

将烤箱预热至425°。大小的带框的烤盘，用橄榄油和咖喱粉扔胡桃和卡布查南瓜以及洋葱。用盐和胡椒粉慷慨地调味。烤15至20分钟，直到南瓜变软但不散落。冷静。

烤箱温度升高至450°。在lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle the remaining 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.

Bake the squash galettefor 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.