Winter Squash Galette

Adapted From Deborah Madison’s Vegetarian Cooking for Everyone

Yeasted Tart Dough with Olive Oil -recipe below (or can use Galette Dough)
2.5 lbs winter squash (I used butternut squash)
1 small head garlic, cloves separated but not peeled
1 T olive oil, plus a little extra for the squash
1 yellow onion, finely diced
12 fresh sage leaves, chopped (or 2 t dried)
1/2 cup freshly grated Parmesan (I used Reggianito Parmasan)
3/4 C Fontina cheese (I added this; it's not in Deborah Madison’s original recipe)
1/4 C Feta cheese (I added this; it's not in Deborah Madison’s original recipe)
salt and freshly ground pepper
1 egg, beaten

Yeasted Tart Dough with Olive Oil:
2 t active dry yeast (ends up being one packet/envelope of Fleischmann's)
½ t sugar
½ cup warm water
3 T olive oil
1 egg, lightly beaten
3/8 t salt
1 ¾ cups flour, as needed (I used equal portions all-purpose white flour and white whole wheat unbleached since I didn’t have whole wheat pastry flour)

Preheat oven to 375 degrees.

Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes. Add the oil, egg, and salt, then stir in the flour. When the dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a damp towel, and let rise until doubled in bulk, about 45 minutes to an hour. (For individual tarts, divide it into 6 pieces, shape into balls, and let rest under damp towel for 15 minutes before rolling them out.)

Cut the squash in half, scrape out the seeds, and brush the cut surfaces with oil. Stuff the garlic into the cavities and place the squash cut side down on the sheet pan. Bake until flesh is tender, around 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving some texture.

Warm 1 T olive oil in a skillet over medium heat. Add the onion and sage and cook until soft and beginning to color, about 12 minutes. Add this to the squash along with the cheese and season with salt and pepper to taste.

Roll out the dough (pretty thin) into 14 inch circle and spread filling over it, leaving a border of 2 inches or more. Pleat the dough around the filling, then brush the edges with beaten egg. Bake until crust is golden, about 25 minutes.

If freezing, bake only about 5 minutes to set dough. Let cool, then wrap in parchment. Place on baking sheet to freeze. Once firm, place either in freezer bag or wrap in plastic wrap and back into freezer. To bake from frozen, thaw then bake at 375 degrees until crust is golden.