Galettes, free-form tarts originating in France, are simple to prepare, fun to shape, and a great way to showcase seasonal ingredients. Last summer, I made a peppery crust and filled it with peaches and blue cheese. For the fall, I used the same black-pepper-infused crust recipe and created a butternut squash and goat cheese filling. Flavored with honey and sage, it’s the perfect combination of savory and sweet, and a great addition to a Thanksgiving menu.
Butternut Squash and Goat Cheese GalettesĀ
Crust:
1 recipe Martha Stewart’s savory pie crust
Filling:
8 oz goat cheese
2 tablespoons fresh sage, roughly chopped
2 teaspoons honey
Around 1 cup butternut squash, cooked and pureed
Salt and pepper, to taste
Preheat oven to 400 ĀŗF and line a baking sheet with parchment paper.
Remove prepared pie crust dough from fridge and set aside. In a medium-sized bowl, mix together goat cheese and honey until smooth and fluffy. Stir in sage, salt, and pepper.
Divide dough in half, and roll each portion into a circle around 1/8 inch thick. Transfer to prepared baking sheet. Divide goat cheese mixture in half and spread each half onto a round of dough, leaving a 1 to 2 inch border as if making pizza. Spread around 1/2 cup butternut squash filling over the goat cheese. Gently fold the edges of the dough over the filling. Garnish the center of each galette with a few sage leaves.
Bake for 25-30 minutes, until the filling is set and the crust just begins to turn golden brown.Ā Let cool for a few minutes before serving.
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