Butternut Squash Mini Galettes

For the Filling: In a medium skillet, melt 1 tablespoon (14 grams) butter over medium heat. Add leeks; cook, stirring frequently, until leeks have softened and are lightly browned, about 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Remove from heat, and let cool completely. (You should have a scant ½ cup mixture after cooking.)

Line a rimmed baking sheet with parchment paper.

In a small bowl, stir goat cheese until smooth and well combined.

Peel squash. Cut into quarters, and remove seeds. Cut into ⅛-inch-thick slices. In a large bowl, toss together squash, oil, salt, and pepper until well combined.

In a large skillet, melt butter over medium heat. Cook, stirring occasionally, until butter begins to brown and smells nutty and fragrant, 4–6 minutes. Remove from heat; stir in pears until well coated.

Turn out Flaky Pie Dough onto a lightly floured surface. Roll into a 13-inch square (about ⅛ inch thick). Using a sharp paring knife, cut 4 (6-inch) rounds from dough.

Place rounds onto prepared pan. Score a 4-inch circle in center of each dough round, making sure not to cut all the way through. Using a small offset spatula, spread about 1½ tablespoons (28 grams) goat cheese onto each dough round within 4-inch circle. Top each with about ¼ cup (105 grams) leek mixture. Top each with about 1¼ tablespoons (20 grams) leek mixture. Top with sliced squash, overlapping slices as desired. Freeze until firm, at least 15 minutes.

Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C).

In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto borders of each dough piece.

Cube remaining 1 tablespoon (14 grams) butter; top each galette evenly with butter pieces.

Bake for 10 minutes. Reduce oven temperature to 400°F (200°C), and bake until crust is golden brown, 15 to 20 minutes more. Let cool on pan for 15 minutes. Garnish with thyme, if desired. Best served warm. Refrigerate in an airtight container for up to 2 days.

For the Pie Dough: In a large bowl, whisk together flour and salt. Add cold butter; toss mixture with your hands until butter is coated in flour. Work butter into flour mixture with your hands or pastry blender until butter pieces are quarter-size. Add ¼ cup ice water; toss together until flour is hydrated and a dough begins to form. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add more ice water as needed, 1 tablespoon (15 grams) at a time, until dough comes together when pressed. Be careful not to add too much water.

Turn out dough, and press into a 1-inch-thick square. Wrap tightly in plastic wrap; refrigerate for at least 30 minutes or up to 2 days.

Turn out dough onto a lightly floured surface. Roll into a 12-inch square. Fold dough in half; fold in half again. (This mimics lamination.) Wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days, or freeze for up to 6 months. Let frozen dough thaw in refrigerator overnight before using.