Food & Cooking Recipes Appetizers Harvest Galette 3.5 (44) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 24, 2017 Print Share Share Tweet Pin Email Servings: 12 Yield: 1 15-inch galette The squash and onion mixtures can be cooked in advance and refrigerated for up to three days. Assemble the galette just before baking. Ingredients 1 ounce (2 tablespoons) unsalted butter 1 tablespoon honey 1 delicata squash (1 ¼ pounds), cut into ½-inch-thick rounds and seeded Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 onion, thinly sliced (2 cups) Pate Brisee, 1 large disk All-purpose flour, for surface 1 pound fresh ricotta cheese 2 large eggs plus 1 large egg, lightly beaten, for egg wash 10 fresh sage, leaves Directions Preheat oven to 450 degrees. Melt butter with honey in a small saucepan over medium heat. Arrange squash rounds in a single layer on a rimmed baking sheet, and brush both cut sides with butter-honey mixture. Season with salt and pepper on both sides. Roast until squash rounds are browned on bottoms, about 15 minutes. Remove from oven. Reduce heat to 375 degrees. Meanwhile, heat oil in a large saute pan over medium heat. Add onion, and cook, stirring occasionally, until caramelized, about 20 minutes. Turn out pate brisee onto a lightly floured surface. Roll dough into a 16-inch round, about 1/4 inch thick. Refrigerate for 15 minutes. Stir together ricotta and 2 eggs in a medium bowl. Season with salt and pepper. Spread ricotta mixture over dough, leaving a 1-inch border. Top with onions and squash rounds. Sprinkle with sage leaves, and season with pepper. Fold dough over edge of filling to form a crust. Brush crust with egg wash. Bake until golden brown, 50 to 60 minutes. Serve warm. Print