Butternut Squash and Leek Galette

Savory vegetable galettes are an elegant side dish for a festive dinner.  You can use your favorite veggies, just cook them lightly before you assemble and bake the galette.
Crust:
3 cups flour
2 tsp salt
1-1/2 stick butter, cubed and chilled in freezer for a few minutes
6-8 Tbsp ice water

1 medium butternut squash, pelled, seeded and cubed 1/2-inch
1 tsp coarse kosher salt
1 Tbsp rosemary, crushed
1/2 tsp ground coriander
1 Tbsp olive oil

1 Tbsp butter plus 1 Tbsp olive oil
2 leeks, trimmed, cleaned and sliced
1 7-oz tub creme-fraisch or marscapone cheese
2 Tbsp grated parmesan cheese

1 egg plus 1 Tbsp light cream or half and half

Prepare the crust by combining the flour, salt and butter in a food processor.  Pulse a few times just to form pea-sized chunks.  Turn the processor on and add just enough of the ice water to pull together a ball.  This should take seconds to do - do not over process.  Stop processing and carefully transfer the dough to a floured work surface. Break into two and form two disks.  Wrap in plastic wrap and allow to sit in fridge for 30 minutes.

Preheat the oven to 425F. Toss the squash with the oil, salt, rosemary and coriander.

Season generously with fresh ground black pepper. Tip onto a rimmed baking sheet and roast the squash in the oven for about 30 minutes. Turn halfway through, and allow the squash to just soften and brown.

Meanwhile, melt the butter in the olive oil in a skillet. Sauté the leeks in the butter/oil mixture, adding a tablespoon of water as the leeks begin to heat up. This allows the leeks to soften up a bit without burning. Allow the water to gently evaporate and continue sautéing the leek over medium-low heat until they are soft and fragrant.

Roll out each dough disc into a circle about 10-12 inches in diameter. Transfer crust to an oiled baking sheet. Place half the squash in the center.

Dot with half the creme fraisch or marscapone. Top with half the leeks and half the parmesan cheese. 

Wrap the outer edges of the dough back into the center to form an opened galette.

Whisk together the egg and cream and baste the crust.

Bake for about 30-40 minutes, until the crust is nicely browned.

Makes 2 8-inch galettes.