WINTER SQUASH GALETTE

WINTER SQUASH GALETTE image

Yield 8-10 servings

Number Of Ingredients 16

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Yeasted Tart Dough with Olive Oil
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed
2 1/2 pounds butternut squash
1 small head garlic, cloves separated but not peeled
1 tablespoon olive oil, plus extra for the squash
1 onion, finely diced
12 fresh sage leaves, chopped, or 2 teaspoons dried
1/2 cup freshly grated pecorino or Parmesan
Salt and freshly milled pepper
1 egg, beaten

Steps:

Yeasted Tart Dough with Olive Oil Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells Dissolve yeast and sugar in water in medium bowl and let stand until bubbly, about 10 minutes. Add oil, egg, and salt, then stir in flour. When dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour. Preheat oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until the flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving some texture. Warm 1 tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is soft and beginning to color, about 12 minutes. Add it to the squash along with the grated cheese and season with salt and pepper to taste. Roll out dough into a 14-inch circle and spread the filling over it, leaving a border of 2 inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until the crust is golden, about 25 minutes.