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Butternut Squash Galette Recipe with Leeks and Goat Cheese
Ingredients
  • Crust
  • 1 ½ cups all-purpose flour
  • 10 tablespoons unsalted butter
  • ½ teaspoon salt
  • 3 to 4 tablespoons ice water
  •  
  • Galette
  • 2 heaping cups cubed butternut squash - (½-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 to 3 medium-large leeks - white and light green part only, halved and thinly sliced (approximately 2 cups)
  • 3 cloves garlic - minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons cornmeal
  • ½ package refrigerated pie crust - or 1 roll
  • 1 log (4-ounce) goat cheese
  • Toasted sliced almonds - optional, for garnish
Steps
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