Herb-Roasted Hubbard Squash Galette

A galette is a free-form tart (made without the tart pan) and in this recipe it serves as the perfect display for roasted Hubbard squash.

  • 3 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, peeled
  • 1 tablespoon coriander seeds
  • 1 1⁄2 teaspoon fennel seeds
  • 1 1⁄2 teaspoon dried sage
  • 1 small (5 1⁄2 to 6-pound) Hubbard squash, broken into small pieces, seeded, skin cut off.
  • 2 leeks (white and pale green parts only), thinly sliced
  • 1⁄2 cup freshly grated Pecorino or Parmesan cheese
  • Salt and pepper to taste
  • 1 egg, beaten
  • 1 1⁄4 cups all-purpose flour
  • 1 stick cold unsalted butter, cut into 1⁄2-inch cubes
  • 12 fresh sage leaves, chopped (or 2 teaspoons dried)
  • 1⁄2 teaspoon fine sea salt
  • 4 to 6 tablespoons ice-cold water 1 large egg, lightly beaten

Make the dough: Pulse flour, butter, sage and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not over-work dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

While dough chills, position a rack in the center of the oven and heat the oven to 425°.

Break down the Hubbard squash into small pieces, each about a few inches big. (You can put it in a bag and drop it, as described above. Or hit it with a hammer. Or cut it with a big knife. However you do it, you want small pieces, from which you can separate out the flesh from the seeds.) Cut the skin off each piece and cut the flesh into a large dice. Measure out 4 cups of squash.

With a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds and sage until they resemble a coarse paste. Mix paste with squash and 1 tablespoon of salt. Arrange in 1 layer in a 17 by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°.

Meanwhile, wash leeks, then cook in 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Once leeks and squash mixture are cooled slightly, transfer to a large bowl. Add cheese and 1⁄4 teaspoon pepper and toss gently.

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. Arrange filling in an even layer in center of dough, leaving a 2 to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.