Ingredients
Pastry

• 1-1/4 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp chopped fresh sage
• 1/2 cup unsalted butter, chilled and cut into 1" cubes
• 1/8 to 1/4 cup ice water

Filling

• 1 2-lb pumpkin, peeled, seeded and cut into ¼" slices
• 1/2 tsp sea salt
• 3 tbsp extra-virgin olive oil, divided
• 2 leeks, thinly sliced
• 1/4 tsp freshly ground black pepper
• 6 oz goat cheese, softened and thinly sliced
• 8 to 10 fresh sage leaves
• 1 egg, lightly beaten
• Kalamata olives

Directions
To make the pastry

1 Blend the flour, salt and sage in a food processor until combined. Add in the butter cubes, a few at a time, and pulse until the mixture resembles coarse meal.

2 With the processor running, slowly pour in 4 tbsp of the ice water until the dough just holds together. Add the remaining water 1 tbsp at a time, if necessary. Do not overprocess.

3 Remove the dough from the food processor and roll into two rounds. Cover tightly with plastic wrap and refrigerate until ready to use.


For the filling

1 Preheat the oven to 500°F. Toss the pumpkin slices with the sea salt and 1 tbsp of the olive oil.

2 Arrange the pumpkin slices in a single layer in a shallow baking pan and roast for 20 to 25 minutes, turning once halfway through cooking time. The pumpkin should be golden brown on the edges. Remove the pan from the oven and allow slices to cool.

3 Meanwhile, heat the remaining 2 tbsp olive oil with a pinch of salt in a skillet over medium heat. Add the leeks and cook, stirring occasionally, until tender, 10 to 15 minutes. Transfer the leeks to a large bowl to cool slightly, then toss gently with the cooled pumpkin and the ground pepper.

4 Heat the oven to 375°F.

5 Place the chilled dough on a lightly floured surface and roll out each round until it measures roughly 10 to 12 inches. Transfer each round onto a baking sheet lined with a baking mat or parchment paper, and arrange the pumpkin filling evenly over the pastry, leaving a 2" border around the edge of each round.

6 Top the pumpkin with the sliced goat cheese and the sage leaves. Fold the pastry up to cover the edges of the filling, pleating where necessary.

7 Brush the pastry edges with the lightly beaten egg and bake for 35 to 45 minutes, or until the pastry begins to brown.

8 Remove the galettes from the oven, top with the olives and cool on a wire rack before serving.

Prep time: 75 minutes.
Cook time: 70 minutes.
Serving size: Makes two large galettes.