Harvest Moon Squash Galette

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 6 tablespoons ice water
• 2 cups thinly sliced squash (zucchini, butternut, or acorn)
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon black pepper
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. In a skillet, heat olive oil over medium heat. Add squash, thyme, salt, and pepper. Sauté until slightly softened, about 5 minutes.
5. Roll out the chilled dough on a floured surface into a 12-inch circle.
6. Transfer the dough to a parchment-lined baking sheet. Spread the sautéed squash mixture over the center, leaving a 2-inch border.
7. Sprinkle the Gruyère cheese over the squash, then fold the edges of the dough over the filling, pleating as necessary.
8. Brush the crust with beaten egg for a golden finish.
9. Bake for 30-35 minutes, or until the crust is golden brown and the cheese is bubbly.
10. Allow to cool slightly before slicing and serve warm.