Butternut Squash and Goat Cheese Galette

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.

Butternut Squash and Goat Cheese Galette

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Butternut Squash and Goat Cheese Galette

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:

1 pie crust (I like this one)
1/3 cup olive oil
4 fat cloves garlic, thinly sliced
coarse salt and fresh black pepper
3-4 cups cooked butternut squash, cut in bite-size cubes
3 - 4 ounces Chèvre (goat cheese log)
1/4 cup chopped walnuts
2 tablespoons dried cranberries, chopped

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake 5 - 10 more minutes. Drizzle with the remaining garlic oil. Serve warm or at room temperature.
http://www.cinnamonspiceandeverythingnice.com/butternut-squash-and-goat-cheese-galette/

Comments

  1. BeadedTail says

    I’ve never had goat cheese but I love anything in a pie crust so am willing to give it a try!

    Moon, hope you’re having a good Monday! Wish you could come watch Birdie videos with us! Purrs, Angel & Isabella

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