准备

Make the dough

• Pulse the flour, cornmeal, sugar, and salt in a food processor to combine. Add the butter. Pulse until the butter is distributed and pea-size crumbs form. Add the oil and water, and process just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour and up to 1 day.

做填充

• 将架子放在烤箱的中心，然后将烤箱加热到425°F。用羊皮纸将大的有框烤盘衬上，然后用1/2汤匙刷羊皮纸。油。
• 将南瓜单层放在烤盘上，然后用1汤匙刷。油。将百里香小树枝添加到烤盘上，然后用1/2茶匙撒上南瓜。犹太盐。烤直到柔软并在某些地方变成褐色，20至25分钟。
• Meanwhile, heat the remaining 2 Tbs. oil in a large skillet over medium heat. Add the leeks, garlic, pepper flakes, and a pinch of kosher salt. Cook, stirring occasionally and lowering the heat as needed, until the leeks are tender and browned in places, 5 to 8 minutes. Let cool.
• In a small bowl, combine the cheese, parsley, a pinch of kosher salt, and a few grinds of pepper. Crumble with your fingers to combine.

Shape and bake the galette

• Between two sheets of lightly floured parchment, roll the dough into a 12-inch circle. The dough will be soft and the circle thin, so very carefully slide the parchment with the dough onto a large baking sheet; it’s OK if some of the dough hangs over the side for now. The dough may tear now or when folding it later; if so, it’s not a big deal. Just pinch the dough together and move on.
• 将一半的山羊奶酪混合物（约1/2杯）撒在面团的中心，留下1英寸的边框。上面放着韭菜，然后是南瓜，然后是剩下的1/2杯山羊奶酪混合物和百里香叶，留下1英寸的边界。将圆圈的边缘折叠起来，并在填充上折叠，随身携带。用鸡蛋清洗刷边。冷藏至少30分钟，最多8小时。
• When ready to bake the galette, position a rack in the center of the oven, and heat the oven to 400°F. Bake until the crust is browned, 30 to 35 minutes. Let cool briefly before slicing. Sprinkle with flaky sea salt, and serve warm or at room temperature with balsamic glaze on the side.