Make enough pie dough for a double crust pie. Refrigerate until you’re ready to assemble the galette.
1 large or 2 medium winter squashes or pumpkins
2 med shallots
3 cloves of garlic
8 large sage leaves
2 sprigs fresh thyme
1 c. grated cheese (cheddar, edam, or whatever you like)
sunflower or pumpkin seeds for on top.
salt and pepper to taste
Cut the squash in half and scoop out the seeds. Place cut side down on an oiled baking sheet (a jelly roll pan works well–avoid cookie sheets, as liquid from the squash may spill off). Tuck the garlic (in its peel) into one of the squash cavities. Bake at 190°C (375°F) for 30-45 minutes, until the squash is quite soft. While the squash is baking, sauté the shallots until translucent in a generous amount of olive oil. Add the herbs and sauté a little longer. Set aside until the squash is done. When the squash is soft, scoop the flesh out of the skins, and mix it with the shallots in a large bowl. Peel the garlic cloves and put them into the bowl. Stir everything together, mashing any large chunks of squash, until you have a stiff puree. Season to taste with salt and pepper. Roll out the pie dough into a large round (38 cm/15 inches diameter). Place rolled out dough flat on a large baking sheet. Sprinkle most of the grated cheese on the dough, then mound the squash mixture on top, leaving about 8 cm (3 in) around the edge. Sprinkle the remaining cheese and a small handful of sunflower or pumpkin seeds on top. Gently fold up the edges of the dough to partly cover the squash. Bake at 190°C (375°F) for about 30 minutes, until the crust is lightly browned.