Description
A straightforward recipe for a rustic, free-form tart featuring roasted butternut squash.
Ingredients
Scale
- 1 sheet ready-made pie crust
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled goat cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 15 minutes until slightly tender. Remove from oven and let cool slightly.
- Unroll the pie crust onto a baking sheet lined with parchment paper.
- Spread the roasted squash evenly over the center of the crust, leaving a 2-inch border.
- Sprinkle the goat cheese over the squash.
- Fold the edges of the crust up and over the filling to create a rustic border.
- Brush the folded crust edges with the beaten egg wash.
- Bake for 25 to 30 minutes, or until the crust is golden brown.
- Let cool for 10 minutes before slicing.
Notes
- You can substitute feta cheese for goat cheese if desired.
- For extra flavor, add a pinch of dried thyme to the squash before roasting.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
- Cholesterol: 35
Keywords: butternut squash, galette, rustic tart, goat cheese, easy pastry