Butternut Squash and Goat Cheese Galette ~ Savory Simple

We had many requirements at culinary school, one of which was to assist 3 recreational cooking classes.  I loved doing this and volunteered often.  One particular evening I assisted a pastry class where the students were making an assortment of tarts.  The chef described a galette as a “rustic tart” and then smirked, stating:

“I love the word ‘rustic’.  It means it doesn’t have to be pretty.”

She had a point.  When using tart molds, I often spend quite a bit of time making sure the dough is perfectly formed.  Patience and practice yields perfection.  Galettes are much easier, and their imperfections are what make them beautiful, in my opinion.  They’re great for beginners and experts alike.

This butternut squash and goat cheese galette has a wonderful balance of flavors and is perfect for fall entertaining.  The apple enhances the sweetness of the butternut squash and the pecans offer a nice crunch.  The shallots and goat cheese are savory and rich.  You can get 6-8 appetizer servings, depending on how big you want your slices.

Butternut Squash and Goat Cheese Galette
Cook time
Total time
  • store-bought pie crust OR ½ recipe of Pâte Brisée (see below)
  • 1 small butternut squash, peeled and diced into ½ inch cubes
  • extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, sliced thinly
  • 1 medium apple, peeled, cored and sliced
  • ½ teaspoon cinnamon
  • ½ teaspoon dried sage, plus more for topping
  • ½ teaspoon fresh grated nutmeg, plus more for topping
  • ⅓ cup pecans
  • ¼ cup good quality goat cheese
  1. Preheat the oven to 400 degrees F.
  2. Toss the butternut squash in a light coating of olive oil and a bit of salt. Roast for 30 minutes, or until tender.
  3. While the squash is roasting, brown the butter, shallot and apple in a skillet on medium high heat until everything is soft and caramelized. Set aside to cool.
  4. Mix the cinnamon, sage, nutmeg and a pinch of salt together and then toss with the apple and shallots.
  5. Toast the pecans at 400 degrees until you can smell them, allow to cool, and then coarsely chop.
  6. This tart only requires half a recipe of pâte brisée. I usually make the full recipe and then freeze the other half until needed, but that's up to you. Roll the dough onto a floured surface until very thin. Use a pizza cutter to make a circle with the dough that's around 12 inches in diameter. Carefully transfer the rolled dough to a baking sheet covered in parchment. The best way to do this is to gently roll the dough around the rolling pin, then unroll it on top of the baking sheet.
  7. Spread the apple shallot mixture evenly across the dough, leaving approximately a 2 inch border.
  8. Sprinkle the pecans evenly on top of the mixture.
  9. Spread the roasted butternut squash on top of the nuts.
  10. Distribute spoonfuls of goat cheese on top of the squash.
  11. Sprinkle a thin layer of dried sage evenly across the tart. Top with fresh grated nutmeg.
  12. Fold the excess dough on top of the ingredients in a circle, until you have a tightly formed tart.
  13. Chill for 15 minutes (this helps the dough set and cook evenly).
  14. Bake at 400 degrees for 45 minutes, or until the goat cheese is browning and the dough is firm. Allow to cool slightly before cutting.

Pâte Brisée
Prep time
Total time
This is a wonderful all-purpose pastry dough that can be used for quiches, savory and sweet tarts.
  • 12 ounces all purpose flour
  • 1 teaspoon salt
  • 7 ounces cold butter, chopped
  • ⅓ cup cold water
  1. Add flour, butter and salt into a food processor
  2. Pulse on and off until the mixture is crumbly.
  3. Slowly add the water with the machine running just until the dough forms a ball.
  4. Chill for at least 30 minutes before using.

  • http://inpursuitofrealfood.wordpress.com inpursuitofrealfood

    That looks lovely. It has definetly been a goat cheese week. yum!

  • Flip’s Foodie Files

    I’m not a huge fan of goat cheese, what would you recommend as a substitute? And of course, your pictures are as always AMAZING!

    • http://www.savorysimple.net Savory Simple

      I think fresh ricotta or mozzarella would be good.

      • Flip’s Foodie Files

        Thanks, I’m making it tonight, wish me luck! :)

  • supermom

    This looks delicious. We love butternut squash, but like the commenter above we aren’t great fans of goat cheese, so I may try this with my homemade cream cheese. Thanks for sharing.

  • http://jensfreshandfabulous.wordpress.com Jen Roque

    I am so making this next week! Looks amazing!

  • plusonephoto

    This looks simply amazing!

  • Aimee@clevermuffin

    That photo is amazing, I think mine would most definitely be ‘rustic’ i.e. not pretty. But I’m willing to give it a go!

  • Kay aka Babygirl

    I adore squash.. but never paired it with goat cheese before. I definitely have to give this a try and see if I like it. It looks amazing in the photo. Nice post

  • Zoe @ Pantry and Fridge

    I love “rustic” food!
    This is what I call sexy food. :)

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  • frugalfeeding

    I think rustic is pretty though, perhaps not classically beautiful, but still pretty. This galette looks ridiculously good, really fantastic! Great use of flavours too.

  • http://thecompletecookbook.wordpress.com thecompletecookbook

    Have a happy week.
    :-) Mandy

  • http://nuggetsofhealth.wordpress.com Colline

    This looks delicious! Could you clarify what a shallot is? Is it a type of onion?

  • http://bigeatslittlebudget.wordpress.com bigeatslittlebudget

    This looks amazing!! Butternut squash and goat cheese are two of my favorite things in the whole world. I want to gobble this whole thing up right now!

  • http://rufusguide.wordpress.com Rufus’ Food and Spirits Guide

    I love the word rustic too! This looks incredible.

  • ceciliag

    YUUUUM! and I love not Pretty.. rustic is my favourite look! c

  • http://heavysifting.wordpress.com Sarah

    This is lovely! I also love rustic pastries.

  • Yummychka

    Looks yummy, cant wait to try it

  • baconbiscuit212

    Wow! Check out that galette! It looks really fabulous and is a great idea for the fall. The photograph is amazing too. What a great angle.

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  • http://ofbaking.com OfBaking

    So *that’s* what I should be doing with my butternut squash! Love it. :)

  • http://spreescookingspree.wordpress.com spree

    Without even trying to be pretty, she was!
    Love those rustic galettes, love squash, will love trying this. Thank you!

  • http://sucrek.wordpress.com Katie

    Oh, yum! I’m definitely making this soon!

  • sportsglutton

    I love eating butternut squash in during the fall months and this looks delicious!

  • http://mpeate.wordpress.com Michelle

    This looks amazing (you have beautiful food photos)! The addition of the apple is interesting – I will definitely need to try this one :)

  • http://cincinletseat.wordpress.com purpl3licious

    this looks so delicious. Will definitely try to make this soon!

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  • Sara

    I used to make a recipe similar to this one all the time (based on a recipe in Gourmet). Thanks so much for the reminder!

  • Eggton

    Hi there! This is exactly the kind of thing I love to cook and eat- thanks. I just got a bunch of pie pumpkins. Have you cooked a lot with them? I am wondering if I could substitute the pumpkin for the butternut squash. I have had some savory pumpkin dishes before so it sounds good to me, but I wondered if you had an opinion as to whether it is going to get watery, etc. In any event, this looks delicious and I look forward to trying it one way or another. I have been cooking too much with sweet potato (the sweet potato cake I made on http://www.eggton.com is seriously addictive) and need to change it up!

    • http://www.savorysimple.net Savory Simple

      This will definitely work with pumpkin. Pumpkin and butternut squash are very similar in texture. Acorn squash would also work but you might not need the apples since it’s so sweet.

      • Eggton

        Much appreciated! I will let you know how it goes, thanks.

  • tag

    i’m also not a goat cheese fan. I usually substitute feta cheese & get good results.

    however, i do have 2 “issues” with your pastry receipe – hope you can help!
    I have neither a food processor nor a food scale:

    can this be done in a regular stand mixer or by hand (which is how i do my usual pie pastry)
    What would be the measuremnts in standard cups for the butter & flour??

    • http://www.savorysimple.net Savory Simple

      You can make the dough either by hand or in a regular stand mixer. If you’re making it in a stand mixer, follow the exact same procedure. To make it my hand, you need a bench scraper (a very cheap purchase and handy to keep around). Combine the salt and flour, then lay it out on a clean table in a circle. Use the bench scraper to cut the cold butter into tiny cubes, then use it to chop the flour and butter together until crumbly. Add the cold water a few drops at a time, using the bench scraper or your hands to form the dough. Chill and you’re good to go.

      • tag

        Is a bench scraper that square flat metal peice abt 5″ square? would a pastry blender work as well? (mine is the 6 u-shaped wires on a wood handle)

        what about the measurements – how many cups is 12 oz of flour?

        • http://www.savorysimple.net Savory Simple

          A pastry blender will work fine. I highly recommend getting a kitchen scale, because flour will measure very differently depending on brand and how it’s packed. With something like dough, you want consistent results. I’m actually using a postal scale that I purchased at the post office for $12. Works like a charm. 12 oz flour will roughly translate to 1.5 cups.

  • http://lifebyemily.wordpress.com emily

    This looks amazing!

  • http://foodologie.com Karla

    This looks delightful! I’ve made a pizza with similar topics but galettes are so much fancier! I can’t wait to try making this!

  • http://pateachew.wordpress.com Pâte à Chew

    This looks absolutely amazing, I can’t wait to try it!

  • studio905blog

    Let me just say, WOW. Can’t wait to give this one a try!

  • http://ratsinteacups.wordpress.com Adrienne

    Wow, this galette looks amazing! I got some butternut squash from the market and I’ve been debating what to do with it… I think this may be my weekend cooking adventure! I made a peach croustade last month and I completely agree about the easiness of foods labeled as “rustic.” :)

  • http://wwkd.wordpress.com wwkd

    This is a lovely idea – here in Vermont we have so many great chevres too – I will make variations of this throughout the winter – YUM – and thanks! (aka Wednesday’s Creations Studio)

  • Delizie Delizie

    Looks Delicious, I always say if it looks naturally good , even ‘ rustic ” which is one of the best it must be excellent. Because I am French (and Italian), yeah I know) I do love warm and cold goat cheese, so your galette it is on my next list of cooking..

    And the pastry recipe .. thanks, good learning for me..

  • infinebalance

    “I love the word ‘rustic’. It means it doesn’t have to be pretty.”

    love that! I may steal that saying…

    and the gallette … that looks pretty to me.

  • http://melaniemaytaillon.wordpress.com melaniemaytaillon

    wow……. :O

  • http://utlawgirl.wordpress.com Lauren

    This looks amazing! It’s definitely going on my list to try soon.

    Rustic just means it doesn’t have to look pretty — love it!

  • http://mybadfriended.wordpress.com Beth

    That looks delicious! I’ve never made a savory galette – I’ll have to give it a try!

  • http://ataleofthreekitchens.wordpress.com ataleofthreekitchens

    This looks amazing! It combines some of the best flavors of fall. Can’t wait to try this!

  • http://frshforce.wordpress.com bombedpop

    ooh this looks lovely, I may try with feta instead of goat cheese, I have a ton from my CSA share.

  • http://felisrecipes.wordpress.com felisrecipes

    wow, this looks really amazing and yummy and I should try it this fall …

  • Jill

    Your readers who don’t like goat cheese should look for “farmstead” goat cheese and give it another try. Farmstead means the milk never goes off the farm, and thus it retains its natural sweet flavor instead of going goaty as it travels through centrifugal pumps. There’s a huge difference. Farmstead goat cheese is to die for. And with 1/3 less calories than cream cheese, farmstead chevre is much healthier. It’s worth the effort to seek it out…but usually only available March – September, as farmstead goat milk is typically seasonal only.

  • http://clarissaskitchen.wordpress.com clarissaskitchen

    Love you blog! The photos are amazing! I will definitely try this recipe as I always have some butternut squash and want to make something different.

  • http://delacasa.wordpress.com christinajane

    Beautiful. I’m not really sure what goats cheese is. We can buy all our cheese in a goats form at the markets (goats camembert, goats feta, goats haloumi) but I can’t see anything just called goat’s cheese at the supermarket. Is it salty like feta or creamy or…? Lovely combination of flavours and colours. I imagine fresh sage picked straight from the garden would work quite dandy!

    • http://www.savorysimple.net Savory Simple

      There are an assortment of goat cheese’s here as well. I’ve seen many of the varieties you’re describing at the store. Most goat cheeses here are known for their dense, creamy consistency and tangy flavor. This is a good overview: http://en.wikipedia.org/wiki/Goat_cheese

      • http://delacasa.wordpress.com christinajane

        I found it – chevre! We import it from France and it’s available at deli’s. Squash aren’t in season yet here and I wasn’t clever enough to save some from last season.. so I will try it with normal NZ pumpkin, which may be a little watery for roasting.. We’ll see! Making it for summer picnic lunch this weekend :D Thanks for the recipe!

  • http://savorysweetsassy.wordpress.com savorysweetsassy

    Hi! I’m loving your blog, I am a girl with dreams of culinary school, but who knows when that will happen.. i’ve been trained in restaurant kitchens, but not classically- currently I’m a stay at home mom. Anyway, I love reading about your experiences. And I am glad to see you love goat cheese, because this recipe looks like my favorite things all put together into a beautiful gallette. Thanks for sharing!!

  • http://emewamps.wordpress.com emewamps

    Can’t wait to try this. I love your site!

  • http://amyeatsandotheradventures.wordpress.com amyeatsandotheradventures

    this looks positively divine. three of my favourite things: squash, goat’s cheese and galettes. definitely in the book to try ! x

  • Amy-Nutrition by Nature

    I have enjoyed reading through your blog. This dish looks delicious! So perfect for a fall party. YUM!

  • Sea Flower Studios

    This looks amazing! Definitly going to try this one. I just found your blog and am loving your style of cooking. Will be following you from now on!

  • agirlandhercarrot

    Okay, so I’m pretty sure I should’ve used the word ,”Rustic” in many of my recipes. LOL. This is stunning and involves multiple ingredients favs. Loves it!

  • Brett Bralley

    Wow this sounds amazing. I can never get enough goat cheese!

  • Brian

    Can this be made and frozen for later use

    • http://www.savorysimple.net Savory Simple

      You can try, but the quality will likely suffer. The crust might be a bit soft. If you try this let me know how it turns out.

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  • Rebecca Chantal

    its midnight. but this had just made me starving. I am considering making it right now, but iill try and hold off for day time.

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