Butternut Squash, Leek and Goat Cheese Galette is simple, savory and elegant!
It’s by coincidence that I’m posting this French-inspired Butternut Squash, Leek and Goat Cheese Galette today. I actually made and photographed this dish last weekend fully intending to post it today. I thought twice about it, however, I feel it’s a small and simple way to pay tribute to and celebrate France.
My heart is broken for the French people as is yours I’m sure. Paris is such a beautiful city in such a beautiful country with wonderful, welcoming people. My thoughts and prayers are with every citizen.
It’s a little tough to transition here, but a country with such wonderful food……!
……Like galettes.
Different from a quiche or tart, a galette does not require a custard-type filling or any special pans. It’s a rustic, versatile free-form tart that can be sweet or savory. When filled with seasonal fruit, for example, a galette makes the perfect sweet ending to any meal.
This savory version of a galette is filled with butternut squash, leeks that are cooked until melty soft and tangy, creamy goat cheese. I used purchased refrigerated pie crust to enclose all this goodness, however if you have a favorite pie crust recipe, by all means use it.
I generally like to purchase a large squash with a long neck because I’ll be the first to admit it’s a nuisance to cut around the stringy seedy part especially when I’ve got or already had a full day. At the same time, I hate to waste that part so I wrap it up and look for the perfect way to use it.
Enter…..Perfect Way!
The amount of butternut squash you’ll need for this recipe is equal to the amount of flesh that surrounds the bottom seedy part of a large squash–approximately 2 cups. Yay!
When working with leeks, be aware that mud can hide between the layers. After trimming, halving and slicing the leeks, place in a bowl of water, gently move them around, then let them settle. Any residual dirt will fall to the bottom of the bowl. Remove from the bowl with a slotted spoon or small sieve.
I had some Butter and Turbinado Toasted Almonds leftover from this recipe. They made the perfect finishing touch!
Serves 4
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save RecipeINGREDIENTS
2 cups cubed butternut squash (1/2-inch cubes)
4 tablespoons olive oil, divided, plus more for brushing on crust
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 large or 3 medium leeks, white and light green part only, halved and thinly sliced
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
salt and freshly ground black pepper, to taste
2 tablespoons cornmeal
1/2 package refrigerated pie crust (or 1 roll)
1 (4-ounce) log goat cheese
Sliced almonds or Butter and Turbinado Toasted Almonds for garnish
INSTRUCTIONS
Preheat oven to 375 degrees. Toss butternut squash cubes with 2 tablespoons olive oil, salt and black pepper and place on a baking sheet. Roast until easily pierced with a knife, approximately 25 minutes. Shake the pan or stir the cubes halfway through. Let cool and drain off any excess oil.
Meanwhile, heat remaining olive oil and butter over medium-high heat in a skillet or saute pan. Add the leeks, reduce heat to medium-low and cook, stirring often until very soft, approximately 20 minutes. (Be careful they don't brown.) Stir in the garlic and thyme. Let cool and drain off any excess fat.
Sprinkle cornmeal on a non-stick baking sheet.
Unroll the pie crust and place on prepared baking sheet. Spread leek mixture over the crust to about 2 inches from the edge. Dab leek mixture with goat cheese. Top with butternut squash.
Pull the edges of the crust over the mixture to create a freeform tart leaving the center open. Brush off any excess cornmeal. Brush pie crust with olive oil.
Bake for 30-35 minutes or until crust is golden. Garnish with sliced almonds. Serve hot or warm.
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