Golden Butternut Squash and Goat Cheese Galettes Recipe

Introduction

This Golden Butternut Squash and Goat Cheese Galette is a perfect balance of sweet, savory, and tangy flavors wrapped in a flaky, rustic crust. Ideal for a cozy fall meal or an impressive appetizer, it combines roasted butternut squash with creamy goat cheese and aromatic thyme for a delightful bite every time.

Ingredients

• 1 medium butternut squash, peeled and cubed (around 3 cups)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme (or fresh thyme, if available)
• 1 sheet of store-bought pie crust or homemade galette dough
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onions or shallots
• 1 tablespoon honey (optional, for drizzling)
• 1 egg, beaten (for egg wash)
• Fresh parsley or arugula, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and thyme. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden.
3. Step 3: While the squash roasts, roll out your pie crust on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer it to a baking sheet lined with parchment paper.
4. Step 4: In a small skillet over medium heat, sauté the chopped onions or shallots in a splash of olive oil until translucent and fragrant, about 5-7 minutes. Set aside.
5. Step 5: After the squash cools slightly, spread the sautéed onions evenly over the pie crust, leaving a 2-inch border around the edges. Layer the roasted butternut squash on top, then sprinkle with crumbled goat cheese and grated Parmesan.
6. Step 6: Fold the edges of the crust over the filling, pleating as you go to create a rustic edge. Brush the crust with the beaten egg for a golden finish.
7. Step 7: Bake the galette in the preheated oven for 25-30 minutes, until the crust is golden brown and crispy.
8. Step 8: Optionally, drizzle honey over the warm galette for added sweetness. Let it cool for a few minutes before slicing. Garnish with fresh parsley or arugula if desired.
9. Step 9: Serve warm or at room temperature, perfect alongside a fresh salad or as a light meal on its own.

Tips & Variations

• Use fresh thyme if possible; it adds a brighter flavor than dried.
• For a vegan version, substitute goat cheese with a plant-based cheese and use a dairy-free crust.
• Add toasted walnuts or pecans on top for extra crunch.
• If you prefer a sweeter twist, mix a pinch of cinnamon or nutmeg with the squash before roasting.
• To save time, prepare the dough and roast squash a day ahead; assemble and bake just before serving.

Storage

Store any leftover galette covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid microwaving to keep the crust flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, butternut squash works best for its sweetness and texture. However, you can substitute with kabocha or delicata squash if preferred.

Can I make the galette dough from scratch?

Absolutely! Homemade galette dough made with flour, butter, salt, and cold water gives a tender, flaky crust and works wonderfully for this recipe.

Golden Butternut Squash and Goat Cheese Galettes Recipe

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This Golden Butternut Squash and Goat Cheese Galette is a rustic, savory tart featuring tender roasted butternut squash, tangy goat cheese, and a flaky pie crust. Enhanced with sautéed onions, Parmesan, and a touch of thyme, this elegant yet simple galette is perfect for a light meal or a special appetizer. Its golden crust and rich flavors make it a delightful seasonal dish enjoyed warm, with an optional drizzle of honey and fresh herbs for a perfect finishing touch.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butternut Squash Preparation

• 1 medium butternut squash, peeled and cubed (around 3 cups)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme (or fresh thyme, if available)

Dough and Cheese

• 1 sheet of store-bought pie crust or homemade galette dough
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese

Additional Ingredients

• 1/4 cup finely chopped onions or shallots
• 1 tablespoon honey (optional, for drizzling)
• 1 egg, beaten (for egg wash)
• Fresh parsley or arugula, for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the squash and baking the galette.
2. Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and thyme until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
3. Prepare the Dough: While the squash roasts, roll out your pie crust on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer the rolled dough onto a baking sheet lined with parchment paper.
4. Sauté the Onions: Heat a small skillet over medium heat with a splash of olive oil. Add the finely chopped onions or shallots and sauté for 5-7 minutes until they become translucent and fragrant. Remove from heat and set aside.
5. Assemble the Galette: Once the squash has cooled slightly, spread the sautéed onions evenly over the pie crust, leaving a 2-inch border around the edge. Layer the roasted butternut squash on top of the onions, then sprinkle the crumbled goat cheese and grated Parmesan cheese evenly over the squash.
6. Fold the Edges: Gently fold the edges of the pie crust over the filling, pleating as you go to create a rustic, free-form edge. Brush the exposed crust with the beaten egg to promote a golden-brown finish during baking.
7. Bake: Bake the assembled galette in the preheated oven for 25-30 minutes until the crust turns golden brown and crispy.
8. Finishing Touches: After baking, optionally drizzle the galette with honey for a subtle sweetness. Let it cool for a few minutes before slicing. Garnish with fresh parsley or arugula if desired.
9. Serve Warm: Slice and serve the galette warm or at room temperature, perfect alongside a fresh salad or as a light main dish on its own.

Notes

• You can substitute fresh thyme for dried if preferred; adjust the quantity to taste.
• For a vegan version, replace goat cheese with a plant-based cheese and use a vegan pie crust.
• Leftover galette can be refrigerated and gently reheated in the oven to maintain crispness.
• Be sure not to overfill the galette to prevent the crust from becoming soggy.
• Honey drizzle is optional but adds a nice balance to the savory flavors.

Keywords: Butternut squash galette, goat cheese tart, savory galette, autumn recipe, fall vegetables, rustic tart, easy dinner, vegetarian galette