Quick and Easy Butternut Squash Galette
This recipe is great as an appetizer or hors d'oevres, fits in at a tailgate, or can be piled with dressed arugula for a dinner party salad. One slice registers 5 points per slice for the blue and green WW plans.
Servings: 8
Calories:
Ingredients
- 1 sheet ready made pie dough
- 2 ounces soft goat cheese
- 1 tablespoon freshly chopped sage
- 1 clove garlic very finely chopped, optional
- Pinch freshly grated nutmeg optional
- 2 tbsp tahini
- 3-5 tbsp warm water
- Coarse kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment or a nonstick silicone baking mat. Unroll the pie crust and place on the prepared baking sheet. Without a rolling pin, open the dough to flatten.
- Meanwhile, combine the goat cheese and sage. (You could also add a bit of garlic and season with a pinch of freshly grated nutmeg here, if you wish.) Season with salt and pepper. Using an offset spatula or the back of a spoon, spread to about 1-inch from the edge of the pie crust. Top with thinly sliced butternut squash slices in a concentric circle. (Remember, it’s meant to be quick and rustic.)
- Transfer to the oven and bake until the crust is dark golden brown and the squash is tender, about 25 minutes.
- Meanwhile, combine the tahini and water. Stir to combine. It should be loose enough to drizzle.
- Remove to a clean cutting board. It should be stiff enough to life Let cool slightly then using a chef knife, cut across into wedges. Drizzle with Tahini Dressing Good hot, warm, or cold.