Ingredients
2 cups cubed butternut squash (1/2-inch cubes)
4 tablespoons olive oil, divided, plus more for brushing on crust
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 large or 3 medium leeks, white and light green part only, halved and thinly sliced
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
salt and freshly ground black pepper, to taste
2 tablespoons cornmeal
1/2 package refrigerated pie crust (or 1 roll)
1 (4-ounce) log goat cheese
Directions
1 - Preheat oven to 375 degrees.
2 - Toss butternut squash cubes with 2 tablespoons olive oil, salt and black pepper and place on a baking sheet. Roast until easily pierced with a knife, approximately 25 minutes. Shake the pan or stir the cubes halfway through. Let cool and drain off any excess oil.
3 - Meanwhile, heat remaining olive oil and butter over medium-high heat in a skillet or saute pan. Add the leeks, reduce heat to medium-low and cook, stirring often until very soft, approximately 20 minutes. (Be careful they don't brown.)
4 - Stir in the garlic and thyme. Let cool and drain off any excess fat.
5 - Sprinkle cornmeal on a non-stick baking sheet.
6 - Unroll the pie crust and place on the prepared baking sheet. Spread leek mixture over the crust to about 2 inches from the edge. Dab leek mixture with goat cheese. Top with butternut squash.
7 - Pull the edges of the crust over the mixture to create a freeform tart leaving the center open. Brush off any excess cornmeal. Brush pie crust with olive oil.
8 - Bake for 30-35 minutes or until crust is golden. Serve hot or warm.
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