Roasted Butternut + Caramelized Onion Galette

This rustic fall vegetable galette is the perfect entree for a chilly November night. Flavorful kalamata olives stud the biscuit-like crust and offer a nice balance to the sweet roasted squash and caramelized onion filling. We added a handful of crumbled veggie sausage and a touch of feta for added flavor. To make this vegan, opt for a scattering of vegan cheese or omit altogether!

Get the squash roasting first thing, so that it's cool enough to handle by the time your crust is ready to be filled. The whole dish is "rustic" meaning that your crust does not have to be perfect! Allow the natural flavors and textures of the season to shine in this comforting dish. Never made dough? This is more akin to a pie crust than a pizza dough. Expect it to be slightly crumbly and a little dry! Indulge in a generous sized piece after enjoying a spinach salad with honey-thyme roasted pear (coming soon)!

Recipe is based on this Eating Well recipe

Serves 4
INGREDIENTS:

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 spoonful honey
• 1/2 teaspoon salt
• 1/3 cup water
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped pitted Kalamata olives
• 1 butternut squash, halved and seeded
• 1 onion, sliced
• 1 T extra virgin olive oil
• cooking spray
• 1/2 package Gimme Lean breakfast style veggie sausage, broken up into small pcs
• 1 tsp thyme
• 1 tsp ground sage
• cracked pepper
• sea salt
• 2oz feta or goat cheese (I used goat feta) or vegan sub (*omit for vegan dish!)

DIRECTIONS:

1. Preheat oven to 400'. Spray foil lined baking sheet with cooking spray and place halved squash cut side down on the sheet. Spray top with cooking spray and place in oven. Bake for 45 minutes, check for tenderness and cook longer if necessary.  When done, remove from oven and allow to cool to touch. Place pizza stone in oven to preheat. (If you don't have a pizza stone don't worry.)
2. Meanwhile, prepare dough by whisking flours, baking powder and salt in large bowl. Whisk honey, water and olive oil in separate bowl. Form a well in the center of the flour and slowly whisk liquid in, stirring.
3. Add chopped olives and continue to knead by hand to incorporate dry ingredients add small amounts of water and/or oil as needed. It will be crumbly, but you will want it to stick into a ball and hold shape, but a little dry and crumbly is ok.
4. Form dough into a ball and place in ziplock bag or saran wrap and set in refrigerator for 30 minutes.
5. Heat 1 T olive oil in small saucepan. Add onions and a pinch of salt and cook over medium-high heat for 15 minutes or until golden brown and soft. Remove from heat and set aside.
6. Heat cast iron skillet or pan over medium-high and spray with cooking spray. Add veggie sausage and brown about 3 min per side. Remove and set aside.
7. Scoop squash flesh out from skin shell and place in a large bowl. Sprinkle with salt, pepper, thyme and sage. Mash gently with potato masher or fork. 
8. Remove dough from refrigerator and place on lightly floured work surface. Roll dough out using a rolling pin (or a floured bottle of wine works in a pinch!) until it is roughly 12" diameter.
9. Spread mashed roasted squash on dough, leaving a nice 2" border around the edges. Top with caramelized onions and sausage. Fold edges of the crust over the filling decoratively or messily (however you prefer). 
10. Gently transfer galette to pizza stone or to foil lined baking sheet sprayed with cooking spray. Bake for 25 minutes. Scatter goat cheese or feta on top and bake another 10 minutes.
11. Remove from oven and allow to sit for 10 minutes before slicing!