Roasted Garlic Squash Galette

Start by making the dough. In a large bowl, whisk together the flour, sugar, and salt, making a well in the center. To the well, add 6 tbsp (83g) of the roasted garlic oil and mix with a fork to incorporate. Once you have a shaggy mixture, switch to your hands to break up any large pieces.

Add ¼ cup cold water into the dough and mix with a fork until it comes together into a loose dough. Switch to your hands and knead the dough gently to bring it together.

Transfer the dough to a sheet of plastic wrap and press it into a ½ inch thick square. Refrigerate for an hour.

Roll out the chilled dough until you have a thin, large square, around 1/8 inch thick. Brush the remaining tbsp of oil across the dough in an even layer, and then roll the dough over itself until you have a long roll. Flatten the roll with your hands, and then fold it in thirds over itself to create a small square, like a letter.

Wrap the dough in plastic and press down on it to create a ½ inch thick disk. Refrigerate at least 30 minutes, until ready to use. You can make the dough up to 3 days in advance.

When you are ready to bake, preheat the oven to 400 F. Make the filling by combining the ricotta, creme fraiche, yolk, garlic oil, miso, lemon zest, salt, and pepper in a small bowl. Mix thoroughly to combine.

Roll out the dough to a roughly 12 inch square or rectangle on a large piece of parchment paper. Spread the filling evenly across the base, thinning it out near the edges. Leaving a ½ - 1 inch gap around the edges, create a spiral pattern across the filling with the squash slices. Gently tuck the edges of the dough over itself and pinch to close, creating an edge for the pastry.

Sprinkle some salt, and freshly cracked pepper over top, and then lightly drizzle with a little more garlic oil, before transferring to a sheet tray, and then the oven. Bake for 30 - 35 minutes, until the pastry is golden brown and the edges of the squash are just starting to charr.

Top with fried sage and serve warm.