- 1 cup all purpose flour
- 1/4 cup blue cornmeal (or use whatever you have on hand)
- ¾ teaspoon kosher salt
- 1 teaspoon sugar
- 8 tablespoons butter straight from the refrigerator, cut into quarter sticks lengthwise, then cut crosswise into 1/2 inch cubes
- 2 tablespoons cold water 2 tbsp
- 2 tablespoons buttermilk, sour cream, or plain yogurt
- 1/4 acorn squash, cut into 1/4 inch slices (about 12 oz
- 1 teaspoon olive oil
- salt and pepper
- 2 tablespoons hickory or maple syrup
- 1 tablespoon olive oil
- 2 cups mixed mushrooms (combo of oyster, shiitake, or baby bella)
- 2 1/2 cups of thinly sliced vidalia onions
- 2 tbsp pecan or olive oil
- 1 cup water, more as needed
- ¼ tsp sugar
- Pinch baking soda
- Salt and pepper
- 4 ounces softened goat cheese
- 1 tablespoon infused herb oil
- 1 egg
- 1 tablespoon milk, water, or cream
Make the Dough
In a food processor, combine cornmeal, flour, salt, and sugar. Pulse to combine. Add the butter and pulse 15-20 times until the dough resembles coarse meal. Combine ice water and buttermilk in a pourable measuring cup. With the food processor running, pour in the buttermilk and water mixture. Stop the food processor and pulse a few times until the mixture holds together when pinched but is not sticky.
Turn out onto a very lightly floured work surface. Knead the dough 5-6 times to incorporate the rest of the crumbs, brushing flour over the surfaces that begin to stick.
Divide dough in half with a pastry cutter and form each half into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours and up to 2 days ahead.
Make the Filling
Preheat the oven to 400 degrees.
Heat a large skillet with oil over medium-high heat until shimmering. Add the mushrooms. Stir occasionally until mushrooms are golden and tender. Set aside while you prepare the rest of the filling.
Toss the squash slices in a bowl with olive oil and season with salt and pepper. Arrange on a rimmed baking sheet and cover with aluminum foil. Meanwhile, begin to caramelize the onions (see instructions below).
Bake squash for 10 minutes, then remove foil and bake 10 minutes more.
Put 1 tablespoon hickory syrup into the same bowl. Add squash to the bowl and toss. Set aside to cool.
Heat the same large skillet with oil over medium-high heat until shimmering. Add the onions all at once and stir to coat with the oil. Let cook, watching closely, until a thin brown glaze forms on the bottom of the pan. Add a splash (about 2 tablespoons) of water and scrape up the browned bits with a wooden spoon. Redistribute the onions into one flat layer. Continue watching for the fond, splashing water, scraping, and stirring until onions begin to turn rich brown color. This should take about 15 minutes. When you have almost reached this color, add ¼ tsp sugar, and season with salt. Repeat the splashing and scraping process a few more times, making sure not to burn, and transfer onions to a plate to cool.
Line an 18 x 13 inch rimmed baking sheet with parchment.
Remove chilled dough from the refrigerator and let sit at room temperature for 5-10 minutes to soften slightly. Meanwhile, using a fork, blend 1 tablespoon of the infused herb oil with the softened goat cheese. Whisk the egg and water or milk together in a small bowl.
Dust your work surface and rolling pin with flour, and begin to roll from the center outward, flipping dough and dusting with flour frequently to prevent sticking. Redistribute dough as needed for a more even circle. Continue rolling until you have a 13 x 13 inch rough circle. Run a bench knife or offset spatula along the perimeter of the circle to make sure it hasn’t gotten stuck (or to gently loosen it if it has) and guide one hand underneath it. Flip the dough over onto the other hand to transfer to the lined sheet pan. Spread a thin, even layer of goat cheese mixture over the dough, leaving a 2 inch border. Distribute the caramelized onions over the cheese, then the mushrooms and acorn squash. Drizzle with more herb oil. Fold the edges of the dough up over the filling, creating pleats to form a circle. Brush with egg wash.
Bake for 45-50 minutes on the middle rack of the oven, turning pan 180 degrees halfway through baking to promote even browning. Let cool on the pan for at least 30 minutes before serving.