Let’s talk about one of my recent favorite concoctions: galettes. Galettes are basically a fancy name for a tart – plus, they’re super easy to make, and even more tasty to eat. All you need is a pie crust (homemade or store-bought, whatever you prefer or have time for), and whatever filling you’re craving that day. Galettes also reheat really well, so you can keep the goodness coming days after the original meal. The filling options are honestly endless – simply pick a couple meats/veggies/spices that you already have in your fridge. It’s really hard to go wrong. For those of you whose creative cooking juices are running a little low, here are a few of my favorite filling starter combos:
- Chicken Teriyaki: Shredded Chicken, Sliced and Teriyaki-Sautéed Pepper & Onion, Pepper Jack Cheese
- Mushroom, Onion, and Thyme: Also add a little salt, balsamic vinegar and mozzarella cheese
- Ham & Spinach: Dice the ham, and also add diced tomatoes, white cheddar cheese, and 1 egg white
- Dessert Galette: Sliced Apples, Cinnamon, Brown Sugar; add a little Caramel to up the sweet anti!
- Butternut Squash & Goat Cheese: full recipe below!
Butternut Squash & Goat Cheese Galette
What you’ll need:
- 1 pie crust
- 1/3 cup olive oil
- 4 large cloves garlic, thinly sliced
- coarse salt and black pepper
- 3-4 cups cooked butternut squash, cut in bite-size cubes or lightly mashed
- 3-4 strips cooked bacon, chopped into small bits
- 1/3 cup chopped red onion
- 4 – 5 ounces goat cheese (can add more if desired)
- Cinnamon to taste (I usually like about a tablespoon)
- 1/4 cup chopped walnuts
Directions:
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, garlic and onion together over medium-low heat, 5 minutes or until the garlic and onion start to brown. Season with salt and pepper.
Preheat oven to 375 degrees F. Combine garlic, squash, bacon, cinnamon, and onion in a large bowl. Scatter the squash mixture 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.
Bake 5 – 10 more minutes. Drizzle with the remaining garlic oil. Serve warm or at room temperature.
Let us know what you think! What new filling combinations did you use? Were yours as tasty as you hoped?
By Laura Burke
