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Roasted Squash and Vegetable Galette

Serves 6

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.

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