Roasted Squash Galette

Instructions

1. Prepare the dough
   In a food processor, combine flour, salt, and 1 teaspoon of thyme leaves. Pulse to mix. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Roast the squash
   Preheat oven to 400°F (200°C). In a large bowl, toss squash slices with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Arrange on a baking sheet in a single layer and roast for 20-25 minutes until tender and starting to caramelize. Let cool slightly.
3. Assemble the galette
   Roll out the chilled dough on a floured surface into a 14-inch circle. Transfer to a parchment-lined baking sheet. Sprinkle half of the goat cheese over the dough, leaving a 2-inch border. Arrange the roasted squash slices in an overlapping pattern on top of the cheese. Sprinkle with remaining thyme leaves and the rest of the goat cheese.
4. Fold and prepare for baking
   Fold the edges of the dough over the filling, pleating as you go around. Brush the dough with beaten egg wash and sprinkle with Parmesan cheese. Season with a pinch of salt and pepper.
5. Bake the galette
   Bake at 375°F (190°C) for 35-40 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before slicing and serving.
6. Serve
   Garnish with additional fresh thyme leaves. Serve warm or at room temperature as a main dish with a simple green salad, or as an elegant appetizer cut into smaller portions.