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.

制作填充

• 将机架定位在烤箱的中心，并将烤箱加热至425°F。用羊皮纸排出一张大型镶嵌烤盘，用1/2 TBS刷羊皮纸。油。
• 将南瓜放在一层中的烤盘上，用1个TB刷。油。将百里香枝加到烘烤板上，并用1/2茶匙撒上壁球。犹太盐。烤，直到柔软和褐色的地方，20到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）洒在面团的中心，留下1英寸的边界。顶部有韭菜，然后是壁球，然后剩下的1/2杯山羊奶酪混合物和百里香叶，留下1英寸的边界。折叠圆圈的边缘，在填充物上，按照填充，褶皱。用鸡蛋刷边缘。冷藏至少30分钟，长达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.