There are a plethora of squash, so it is time to get inventive. I’ve never cared for squash puree, the disappointing younger brother to mashed potatoes. I prefer my squash to retain a bit of texture and to share the stage with other autumnal flavors: Sage, leek, and smoky bacon.
- 1 cup rolled oats (NOT instant oats!)
- 1 cup flour
- 1 tsp kosher salt
- 14 tbsp butter, cut into small pieces
- up to 1/4 cup cold water
Heat a skillet over medium low heat, toss the oats in and toast gently until lightly browned and fragrant, 10-15 minutes. Put in a food processor and pulse until finely ground. Allow the oats to cool. Add flour, salt and butter, pulse in the food processor until the texture resembles coarse cornmeal, with a few larger bits of butter still visible. Gradually add water and pulse until dough forms. Turn out onto a floured work surface, roll to 1/2″ thick, fold in thirds, wrap in plastic, and chill in fridge for 1/2 hour.
- 4 slices smoky bacon, cut into lardons
- 2 leeks, quartered and sliced, white and pale green parts only (roughly 2 cups)
- 2 cloves garlic, minced
- 2-3 delicata squash, halved, peeled, seeded, and sliced into thin semicircles (roughly 2 cups)
- 2 tsp fresh sage, minced
- 1 itsp fresh thyme, minced
- 1/2 tsp fresh rosemary, minced
- 4 oz. good goat cheese, crumbled.
- Salt and pepper to taste
- 1 egg., beaten with 1 tbsp water
In a large pan, brown the bacon over medium heat, remove to paper towels to drain, pour off all but 1 or 2 tbsp of the dripping. Return the pan to the heat, add the leeks and garlic, saute until the leaks soften, 10 minutes or so. Place leek, bacon, squash, and herbs in a bowl and toss thoroughly.
Assembling the tart
Preheat the oven to 375.
Take the crust from the fridge. Roll out to a 15″ circle (you can neaten the edges if you choose, it’ll make for a cleaner looking galette. I left mine rough). Transfer to a parchment-lined cookie sheet. Brush the middle 12″ with the egg wash, saving some back. Mound the leek, bacon and squash mixture in the middle 12″ of crust. Scatter the goat cheese on top of it. Fold the outer edge of the crust over the filling, pinching the creases lightly to hold it together. Brush the crust with the remaining egg wash.
Bake until the squash is soft and the cheese is browned and melted, 1 hour. Cool for 5 minutes, then slice and serve.