Roasted Butternut Squash and Goat Cheese Galette – A galette is a fancy word for a rustic tart. Around here ‘rustic’ means lazy!
This beautifully unformed savory tart comes together in a flash.
I love the simplicity. Store bought pie crust filled with roasted squash, goat cheese and topped with arugula and pomegranate for a pop of color!
You can vary the ingredients in this Butternut Squash and Goat Cheese Galette a hundred different ways!
How about bleu cheese, cambozola, brie? Maybe pecans, walnut or colorful pistachios! Endless possibilities to stuff this easy pie crust!
I borrowed this recipe from Giada who calls it a crostata. She pronounced it CROS-TA-TA-TA with the emphasis on the T’s and big rolling R’s. She is funny to watch when she does that. Perfect english then throws in this exact pronounced Italian word! Annoying or cute? A little of both…
This would make a beautiful appetizer at a party and it really toteable! Best served slightly warm but room temp would be okay too. If your host has the oven space, just bring it along unbaked.
When it’s time to party, we also love this Wedge Salad Platter for a Crowd !
or this Overnight Cranberry Crush Vodka that makes a great gift!
Super easy to make rustic tart stuffed with roasted butternut squash and goat cheese. Topped with a handful of arugula and a sprinkle of pomegranate seeds!
- 2 cups butternut squash, cubed
- 1 store bought pie crust
- 1 red onion, sliced
- 1/2 cup goat cheese
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg beaten to brush pie crust with
Heat oven to 400 degrees.
Spread cubed butternut squash and sliced onion on to baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 20-25 minutes until browned and fork tender.
Line large baking sheet with parchment paper or foil. Unroll pie crust onto the baking sheet. Into the center of the pie crust, sprinkle half of goat cheese, add roasted butternut squash and onion mixture. Top with remaining cheese.
Fold up edges of pie crust around the filling, overlapping as you go and leaving the center of the squash mixture exposed. Brush with beaten egg.
Bake at 400 degrees for about 20 minutes or until galette is brown.
Let cool slightly. Top with arugula and pomegranate seeds.