Flaky tender pie crust cradles butternut squash, goat cheese, walnuts and dried cranberries with a generous drizzle of warm garlic-infused olive oil acting as both flavoring agent and sauce.
A galette is nothing more than a lazy girl’s pie. Some call it rustic. I call it fast and easy. It’s a free-form pie folded in on itself to hold in the filling. A pie you don’t have to worry about making picture perfect. Or pretty.
My favorite goat cheese and the best tasting is Chèvre. It comes in a log all the way to us from France. My current obsession. If you’re trying goat cheese for the first time I highly recommend it.
Although it is a bit pricey it is far superior and worth every extra dollar. The already crumbled stuff isn’t nearly as good and if that is your first taste I’m afraid it will turn you off forever. Plus, a little goes a long way.
All week a mad craving for squash and goat cheese followed me. Relentlessly. I’m weird like that. Who craves squash? Chocolate, yes but goat cheese?
This cured my craving for the time being! With such a wide range of flavors and textures in every bite it’s hard not to love.
From the crisp, buttery crust to the chewy cranberries, tangy goat cheese and the crunch of the walnuts all sitting on a bed of soft squash lightly seasoned with garlic. . .
Be still my heart.