Savory Butternut Squash & Goat Cheese Tart

Here’s a secret that no one writing a food blog should ever admit:

I’m paying someone to cook my meals.

It’s true.  It’s the awful, embarrassing truth.  And to make matters much worse, not ONLY am I paying someone to cook my meals, but I pay them to DELIVER it, to my front door, three times per week.

This sounds super lazy, I realize.  And if you have kids, I know you’re cringing at the thought of me complaining about not having time or energy to cook.  It’s not that I’m lazy (well, not ONLY that I’m lazy…) as much as I just really need to direct my limited amount of motivation at other things while Sean’s away (working out, the dogs, housekeeping, you get it).

On top of that, I’ve realized that the BLTs (bites, licks & tastes) I allow myself when I’m cooking have been accomplished with a shovel instead of a teaspoon lately, and what I really want is to shrink my stomach back to a reasonable size so that I can enjoy all of my favorite dishes, in moderation (Is that even possible?)  And, I guess if I’m being completely honest, I know Sean’s going to come back from the desert in really good shape.  I really owe it to him to at least TRY a little.

So, The Clean Eatery delivers 15 meals a week to my door, all fresh, never frozen and macros balanced (whatever that means).  So far, I’ve been replacing the time usually spent cooking with walking the dogs (which they appreciate), and going to bed much earlier (which I appreciate).

What this also means, is that cooking on the weekend is extra special to me.  So I can save all of my cooking energy for fresh, new and exciting recipes to try, like this savory butternut squash and goat cheese tart!

Now, I know what you’re going to say.  “WTF, anooooother galette…?  What IS it with this girl and galettes???”

And you’d be completely right to think that.  Except that THIS galette is hands down the most tasty thing I have ever made with butternut squash, and the world just has to know.

Butternut squash and kale are a pretty classic combination, and throwing in goat cheese may not be all that adventurous.  BUT, tossing this all in a flaky pastry crust and adding in some pistachios transforms this classic combo into something really spectacular for your mouth to behold.  Just trust me!

SAVORY BUTTERNUT SQUASH & GOAT CHEESE TART

(see how I’m calling this one a “TART?” lol.)

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INGREDIENTS

  • 2 cups butternut squash, cut into one-inch cubes
  • 1 yellow onion, diced
  • 4 cups of kale, de-stemmed and chopped
  • 1/2 tsp dried thyme (double for fresh)
  • 1/2 tsp dried sage
  • 1/2 cup goat cheese crumbles
  • 2 Tbs extra virgin olive oil
  • 1/2 cup pistachios, shelled
  • 1 pie crust (see previous post for recipe)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Preheat your oven to 400 degrees, and line a baking sheet with tin foil.  I like  to do this to keep my baking sheets pristine and to avoid a mess.  Spread the cubes of butternut squash out evenly on the baking sheet, making sure that there is plenty of room between pieces.  Bake for 20 minutes, or until tender and starting to brown.  I like to set a timer for halfway through so that I can run a spatula through the pan to stir the pieces up so they cook on all sides.

While your squash is baking, heat a non-stick pan to medium and drizzle 1 Tbs of olive oil in the pan.  Add the diced onion, stirring frequently, for about 4 minutes.  Once the onions start to become translucent, add the kale.  Once the kale has wilted and condensed, add the sage, time, salt and pepper.

Transfer to a large bowl and add the squash when cooked and the pistachios, stirring to combine well.

Roll out your pie crust and spoon the mixture to the middle of the crust, taking care to leave 2 inches on each side.  Sprinkle the goat cheese on top and fold the edges of the crust over in small sections so that it makes a circle.  Bake for 20 minutes, or until the crust is golden brown.

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You can always eat the entire thing yourself, but I like this recipe for a really pretty appetizer.  It’s the perfect thing to make ahead and then pop in the oven a few minutes before your guests arrive.  It’s satisfying and lovely, but light enough to leave room for dinner!

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Lawyer, writer, food lover. Welcome to the right side of my brain!

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