Ingredients:
1 butternut squash
2 Tbs olive oil
1 tsp salt
3 Tbs Bonnie’s Jams Cantaloupe Peach with Black Pepper
2 Tbs unsalted butter, melted 1 refrigerated pie crust
2 oz goat cheese, softened at room temperature
1 large egg
Directions:
Preheat oven to 425F and line a baking sheet with parchment paper. Peel squash and slice into 1⁄8 inch thick pieces. Toss squash with the olive oil and salt. Place squash onto the parchment paper and cook for 10 mins until softened. Remove from oven and let cool.
In a small bowl, combine Bonnie’s Jams Cantaloupe Peach with Black Pepper jam and melted butter.
On a floured surface, roll out pie crust into a 12 inch circle. Spread goat cheese in an even layer in the center of the dough, leaving a 1" border. Spread half of the jam mixture over goat cheese. Layer butternut squash slices on top. Brush squash with remaining jam mixture. Fold in the sides of the dough. Transfer galette to a parchment-lined baking sheet. Whisk egg with 1 tsp of water and brush edges of the dough with egg wash. Bake for 30 minutes or until dough is golden brown.
Remove the galette from the oven. Sprinkle with flaky salt, fresh herbs and extra goat cheese.
