Jess' savory galette with pomegranate seeds

From Shareholder Jess: my favorite way to use pomegranate seeds is on a savory galette, to add a little crunch and tartness. They're not the primary ingredient, but the way I heap them on, they might as well be. This is great for the holidays. I adapted this recipe from smittenkitchen.com

Dough:

1 cup unbleached all-purpose flour
1/8 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Combine flour, salt, sugar, and butter in a bowl. Combine butter with a pastry mixer or two knives until mixture resembles a coarse cornmeal. Add the water a tablespoon at a time. Toss with hands until you can roll dough into a ball. Flatten into a disk and store in the fridge for half an hour.

Filling:

1 small squash (butternut or kabocha work well)

olive oil

1 tablespoon butter

1 large onion, halved and thinly-sliced

salt

Pinch of sugar

3/4 cup cheese of choice (gruyere or parmesan work well)

1 teaspoon chopped fresh sage

pomegranate seeds

Cut squash into half-inch cubes and roast with a little olive oil and salt at 375 for 30 minutes or until tender. Meanwhile, caramelize the onions with the tablespoon of butter, about a half teaspoon of salt and a pinch of sugar, stirring occasionally over medium heat until golden brown (about 20 min).

Turn the oven up to 400. Mix cooled squash, onions, cheese, and sage together in a bowl. On a lightly-floured, ungreased baking pan (or on parchment paper), roll your dough out to about a 12-inch round. Spread your squash/veggie mixture over the round, leaving an inch border. Fold the edges over, crimping as you go.

Bake until golden brown, 30 to 40 minutes. Remove and sprinkle with a generous handful of pomegranate seeds, and garnish with a fresh sage leaf. Serves 6.