Basically just a shortcrust pastry. The quantities I use for one generous-sized galette are 12 oz. flour, 8 oz. butter 1-2 T sugar, salt, and water to mix.

2 ½ pounds butternut squash
Olive oil
Salt and pepper
1 small head of garlic, cloves separated but not peeled
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped, or 1 ½ tsp dried
½ cup freshly grated Romano or Parmesan cheese
2/3 cup crumbled Roquefort or other blue cheese (3 oz.)

Preheat oven to 375 degrees.

Halve the squash; scrape out and discard the seeds and fibers. Lightly brush each cut side of the squash with olive oil; season with salt and pepper. Place the garlic cloves in the cavities and turn the squash halves cut side down on a baking sheet. Bake for about one hour, or until the squash is tender when pierced with a knife. Remove the garlic and if the cloves aren’t soft, return them to the oven and bake a little longer.

The recipe can be made to this point up to 3 days ahead; wrap the squash and garlic separately and refrigerate.)

Scoop out the squash flesh into a large bowl and mash with a fork until fairly smooth. If the flesh is very wet, place it in a colander and let drain for a couple of hours. Squeeze the garlic out of its skin and mash.

In a small skillet warm 2 tsp of olive oil over low heat. Add the onion and sage and cook, stirring occasionally, until the onions are soft and beginning to color – 6-7 minutes. Add to the squash along with the mashed garlic and Romano. Mix well, season with salt and pepper and fold in half of the Roquefort.

Preheat oven to 400 degrees.

On a lightly floured baking sheet without sides, roll out the galette dough into a large round (or you can make individual smaller ones) and spread the squash filling over the dough, leaving a 1 ½ to 2 inch border. Sprinkle the remaining Roquefort on top. Fold up and pleat the border of the dough. Brush the dough with beaten egg.

Bake until the crust is nicely browned and cooked through. Serve hot or warm!