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everything you need to make a wintry galette
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fresh picked sage from the garden
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adding minced sage to the pie dough for extra flavor
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the dough is ready to rest in the fridge
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vibrant gold butternut squash
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tossing the squash with a drizzle of extra virgin olive oil
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seasoned and ready to roast
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when cooking with leeks, discard the dark green leaves before slicing
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sautéing leeks to bring out their sweet flavor
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rolling out the pie dough into a 12-inch circle
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galettes are rustic, so the circle does not have to be perfect
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filling the galette with layers of flavor
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filled and ready to fold
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folding up the sides to make a sealed crust
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a brush of egg wash gives the galette a shiny golden finish
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topped with cheese and ready to bake
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butternut squash galette with gruyère and caramelized leeks
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crispy, golden, and delicious