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.
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.
Ingredients
Instructions
- Line a large baking sheet with parchment paper or grease generously with olive oil. Roll the pie crust out to a 10-inch square. Place it on the baking sheet and refrigerate 20 minutes.
- Meanwhile in a small saucepan simmer the olive oil and garlic together over medium-low heat 5 minutes. Season with salt and pepper. If the garlic starts to brown turn the heat down. The goal is to gently infuse the oil with flavor without burning the garlic.
- Preheat oven to 375 degrees F. Scatter the squash over the bottom of the crust leaving a 1 - 2-inch border. Fold the edges of the dough over the filling starting on one side overlapping the dough as you go.
- Drizzle the squash with half the oil and use a pastry brush to brush the edges of the crust with it. Sprinkle the crust lightly with salt.
- Bake until golden around the edges about 30 minutes. Remove from oven and crumble the goat cheese over it then sprinkle with the walnuts and cranberries.
- Bake 5 - 10 more minutes. Drizzle with the remaining garlic oil. Serve warm or at room temperature.
I crave squash and goat cheese (and the combination of the two) all the time! They are just so perfect for each other. This galette is so pretty!
Joanne recently posted..Recipe: Meyer Lemon Ice Cream {GIVEAWAY}
This definitely looks delicious enough to be a craving cure
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Shortcuts
You say it’s a lazy girl’s pie – awesome name and so true. I made galette a couple of times and I agree it’s easy. Plus you can put inside whatever you want -awesome. I like your version of a filling.
This recipe is totally new to me. Sounds crisp and delicious.
Sanoli Ghosh recently posted..AAR MACHER KUTTI BHAJA (SPICY FRIED AYER FISH)
I have never tasted goat cheese but after your recommendation I’m very tempted. Your galette looks amazing
Bye dear, have a great week
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