Butternut Squash and Leek Galette

Ingredients for the crush:
1 1/4 cups all purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 T chopped sage leaves
1/2 teaspoon fine sea salt
4 to 6 T ice-cold water
1 large egg, lightly beaten

Ingredients for the filling:
1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
1/2 teaspoon fine sea salt
3 T olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Optional: thyme leaves, pine nuts

Preparing the pastry:
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 overwork 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.

Note: Pastry dough can be chilled up to 1 day. Filling can be made 1 day ahead and chilled, covered.

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Preparing the filling:
Preheat oven to 500 degrees F with rack in middle.

Toss squash with sea salt and 1 tablespoon oil and 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 degrees F.

Meanwhile, wash leeks, then cook in remaining 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. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Preparing the galette:
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.

Serves 6 (as an entree) to 8 (as a side dish)