Golden Butternut Squash and Goat Cheese Galettes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the assembled galette in the preheated oven for 25-30 minutes until the crust turns golden brown and crispy.
- 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.
- 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
