Roasted Squash and Vegetable Galette
3 cups cabbage quartered, cored and sliced 1/2-inch thick
3 cups butternut squash peeled, seeded and sliced 1/2-inch thick
1 large red or yellow onion, halved and sliced 1/2-inch thick
2 tablespoons olive oil
1 teaspoon dried thyme leaves
Salt and ground black pepper
1 9-inch piecrust from a 14.1-ounce refrigerated box
4 ounces crumbled fresh goat cheese or light cream cheese
1 heaping cup grated Gruyere cheese
Place cabbage, squash and onions on a large rimmed baking sheet. Toss with olive oil, thyme, and a sprinkling of salt and pepper. Adjust oven racks to lowest and middle positions, set vegetables on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes.
Meanwhile, roll pie dough to a 14-inch circle and set on a large cookie sheet. Mix goat or cream cheese and 3/4 of the gruyere in a large bowl. Add hot vegetables to cheese mixture; toss to thoroughly mix. Adjust seasonings. Spread mixture over pastry, leaving a 2-inch border. Fold pastry border over vegetables and sprinkle with remaining grated cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice and serve.