To make the crust: Mix 2 cups flour with the sea salt in a medium bowl. In a smaller bowl (or large glass measuring cup), whisk together the olive oil with 6 tablespoons ice water. Pour into the flour mixture and combine with a fork, mixing just until the dough almost comes together. Add remaining ½ cup flour plus the additional tablespoon of ice water, if needed, and gather and press the dough until it comes together. Form into a disc shape. Cover and refrigerate while you prepare the filling.

To prepare the squash: Peel the squash. (Microwave for 3–4 minutes to make it easier to peel.) Cut off the bulbous bottom portion and set aside for another use. Cut off the stem end and stand up the neck of the squash vertically on a cutting board. Use a large, sharp knife to divide it from top to bottom in 2 half-round sections. Using a mandolin and following all safety instructions, slice each half into very thin half rounds. Choose your best slices to use in the galette and reserve the rest.

To roll out the dough: Place dough on a flour-dusted pastry board. Roll, turning frequently and continuing to dust with flour on both sides. Roll out to 12–14-inch diameter, about ¼–⅛ inch thick. Roll up on the pin and unroll onto a silicone mat or parchment paper placed on the back of a half-size sheet pan.

To make the galette: Preheat oven to 375°F as you mix goat cheese with minced garlic and herbs plus a little salt (if needed). Spread cheese thinly on the dough leaving the outer inch of dough free of cheese. Starting along the outer edge of the cheese, layer the butternut squash pieces in a spiral like you are forming a rose: Each slice should overlap the previous slice and each ring should overlap the previous ring as you spiral inward. Keep the pieces tight!

Carefully fold the rim of dough in on itself so it’s barely touching the squash and pinch the dough to resemble a rope shape. Drizzle the tart with co-milled olive oil and salt to taste. Bake for 75–80 minutes or until squash is tender when pierced with a knife. About halfway through baking, cover the tart with aluminum foil.

Before serving, drizzle the tart with olive oil. Garnish with the herbs and Aleppo or gochugaru pepper.

Squash Notes: Choose the butternut squash with the longest and narrowest neck, since that’s the part you will use for this galette. There are plenty of delicious uses for the unused portions. Visit this recipe at edibleeastbay.com for links to several suggestions.