leek & butternut squash galette

Galettes are one of my favorite ways to serve up something warm and toasty and savory with little effort.  Each time I make one, I am reminded of how darn easy they really are to make.  For me, the non-pie-maker, it really works out because it is just a little fold here, a little fold there, and pop it in the oven.  This one smelled particularly amazing while it baked…

It came together one day because I was trying to make something using whatever I had on hand.  Now, I know my mother would not approve, but I like to keep a package of store-bought pie crusts in the freezer (when I remember to buy them) particularly for moments just like that.  There are lots of things you can make in a pinch.

Leek and Butternut Squash Galette

1 pie crust
1 large leek, green parts removed, cut in half lengthwise, cleaned, and thinly sliced
2 cloves garlic, finely chopped
2 Tbsp butter
1 Tbsp chopped fresh thyme
salt
pepper
1/2 roasted butternut squash, sliced
1/4 cup toasted walnuts, coarsely chopped
1 egg, lightly beaten

Preheat oven to 400º. Roll out pie crust on a lightly floured surface and transfer to a baking sheet lined with parchment paper. In a medium skillet, melt butter on medium heat. Add the sliced leeks and garlic and sauté on medium heat, string constantly, until the leeks and garlic are softened and start to turn translucent.  Salt and pepper to taste and stir in fresh thyme.  Remove from heat and allow to cool slightly.  Spread the leek and garlic mixture in the center of the pie crust, leaving about 2 inches around the edges.  Top with the roasted butternut squash.  Top with the toasted walnuts.  Gently fold the edges of the crust in toward the center, working around until the entire crust is folded it.  Brush the crust with the egg.  Bake in the preheated oven for 30 minutes until the crust is golden brown.  Remove to a baking rack and allow to cool slightly.  Serve warm.

My mouth is officially watering.  Enjoy!

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