Savory Autumn Galette

1 tablespoon olive oil

1 tablespoon butter

1⁄2 small onion, diced

1 clove garlic, minced

1 1⁄2 teaspoons herbes de provence (divided)

1 cup winter squash (cut into 1⁄4-inch dice)

1 cup minced brussels sprouts

1⁄2 teaspoon salt (divided)

2 cups Swiss chard (torn) or kale

3⁄4 cup ricotta cheese

Freshly ground black pepper

1 single piecrust (your favorite recipe or prepared)

1⁄4 cup roughly chopped olives

1 egg, lightly beaten with a little water

1⁄4 cup grated firm cheese such as Parmesan, pecorino or Gruyere

Warm olive oil and butter in a large skillet. Add onion and sauté until it begins to soften. Add garlic, 1 teaspoon herbes de provence, the squash, brussels sprouts and 1⁄4 teaspoon salt. Cook until everything is fork-tender but not mushy. Stir in chard (or kale) and cook a few more minutes until it begins to wilt.

Meanwhile, stir together ricotta cheese, remaining 1⁄4 teaspoon salt and freshly ground pepper.

Preheat oven to 400 degrees.

Gently roll out piecrust to about 1/8-inch thickness. Spread sautéed veggies on the crust, leaving a 2-inch border. Dollop ricotta mixture over the top and scatter olives over that. Fold crust edges over, pleating and overlapping as necessary (it’s supposed to look rustic). Brush the crust with the egg wash and sprinkle everything with grated hard cheese.

Bake in preheated oven 25 to 30 minutes until crust is lightly golden.

Anna Thomas Bates is a mother, writer and cheesemaker who lives in southern Wisconsin. Email her at tallgrasskitchen@gmail.com.