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Roasted Squash Galette
Galette Dough (Click Here to See Recipe)
3 pounds acorn squash, halved lengthwise and seeded
2 tablespoons olive oil
Salt and pepper
1 head garlic
1 yellow onion, chopped
1 tablespoon finely chopped fresh sage leaves
¾ cup finely shredded Pecorino Romano cheese
Salt and pepper
1 egg
1 tablespoon water
Prepare Galette Dough and chill. Preheat oven to 375°F. Brush the cut side of the squash with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Remove the papery skin from the garlic; trim off the top 1/4inch of bulb. Break bulb into pieces, then put half of the pieces on a shallow roasting pan. Place the halves of squash over the pieces of garlic, cut side down. Bake, uncovered, 45 minutes to 1 hour or until squash is tender. Let squash cool slightly. Remove squash pulp from shells and place in large mixing bowl. Add garlic pulp. Mash squash and garlic together with potato masher or fork to make puree that is nearly smooth.
Meanwhile, in large skillet cook the onion and sage in remaining 1 tablespoon oil over medium heat until onion is soft and aromatic. Add to squash. Stir in 1/2 cup cheese; season to taste with salt and pepper. Allow squash mixture to cool.
On lightly floured surface, roll Galette Dough from center to edges, forming an irregular 14-to 15-inch circle, about 1/4-inch thick. Roll dough around rolling pin and unroll onto large baking sheet (edges of dough will hang over baking sheet edges). Place squash mixture in center, allowing a 2-inch border at the edge. Sprinkle 1/4 cup of remaining cheese over filling and fold in sides, allowing an opening in center. Beat together egg and water. Brush egg mixture over dough. Cover galette with plastic wrap and chill in refrigerator for 20 minutes. Preheat oven to 400°F. Bake, uncovered, for 25 to 30 minutes or until crust is golden. Serve warm. Serves 8 to 12.
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