Butternut Squash and Leek Galette | Bob's Red Mill Natural Foods

Ingredients

• 1 ¼ cups Organic Unbleached White All-Purpose Flour (170 g)
• 1 Tbsp finely chopped Sage Leaves
• 1 tsp Sugar
• ¾ tsp Kosher Salt
• ¼ tsp White Pepper
• 8 Tbsp Unsalted Butter, very cold, cut into ½-inch cubes (113 g)
• 3–4 Tbsp Tbsp Ice Water, plus more as needed
• 1 Egg, beaten with 1 Tbsp Water, for egg wash
• 2 lb Butternut Squash, peeled, seeded and sliced into ¼-inch thick half moons
• 2 Tbsp Olive Oil
• ¼ tsp Pepper
• 2 Tbsp Salted Butter
• 3 cups halved and thinly sliced Leeks, white and light green parts only
• 2 Garlic Cloves, finely minced or pressed
• Freshly grated Parmigiano-Reggiano Cheese
• Chopped Fresh Parsley