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Winter Squash Galette
    Serves 6
      This is a double-crusted winter vegetable pie. It makes a dramatic vegetarian main dish.
For the Crust:
2 teaspoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon sugar
1 large egg, at room temperature, beaten
1/4 cup olive oil
2 cups unbleached flour (more as needed)
3/4 teaspoon salt
For the Filling:
2 -
pounds winter squash (such as one large or 2 smaller butternut squash), cut into large pieces, seeds and membranes scraped away, (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves in half lengthwise and scrape away the seeds and membranes)
2 tablespoons olive oil
1 large onion, chopped
3 large garlic cloves, minced or pressed
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
3 ounces Gruyère cheese, grated (3/4 cup)
3 large eggs, beaten
  Salt and freshly ground pepper

Make the crust:

  1. Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flour and the salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer; combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork the dough. Shape into a ball. Place in a lightly oiled bowl, cover the bowl tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled in size, about 1 hour.

  2. Meanwhile, steam the squash for 15 to 20 minutes, until tender, then transfer to a colander and allow to cool and drain for another 15 minutes (butternut squash will not be watery). When the squash has cooled, peel and place in a bowl. Mash with a fork, a large wooden spoon, a potato masher or a pestle.

  3. Heat the oil over medium heat in a heavy nonstick skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and stir in the garlic. Cook, for another minute or two, until fragrant. Remove from the heat and toss with the squash, sage, parsley, cheese, all but 2 tablespoons of the eggs, salt, and pepper. Taste and adjust seasonings.

  4. Preheat the oven to 375º. Oil a 10- or 12-inch tart pan, cake pan, or spring-form pan. Turn the dough out onto a lightly floured surface, gently knead a couple of times and divide into 2 pieces, one twice as large as the other. Shape each piece into a ball. Cover the dough loosely with plastic wrap, and let rest for 5 minutes. Roll out the larger piece of the dough and line the pan, with the edges of the dough overhanging. Fill with the squash mixture. Top with the remaining dough, then crimp the edges of the top and bottom together. Cut 4 small slits in the top crust with a sharp knife, brush with beaten egg, and place in the oven. Bake 45 to 50 minutes, until golden brown. Allow to rest for at least 10 minutes before serving. This can also be served at room temperature.
Advance preparation: The filling can be prepared a day or two ahead of time. The finished tart keeps for a few days in the refrigerator. Serve it warm or at room temperature. It makes a fine leftover, for lunch or dinner.

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