This butternut squash galette with goat cheese is an elegant, rustic tart. It’s perfect for both novice and more advanced cooks, and works well as a fall or winter party appetizer. You can prepare the dough and filling up to two days beforehand, then bake everything before guests arrive! Your kitchen will smell amazing.
We had many requirements at culinary school, one of which was to assist three recreational cooking classes. I loved doing this and volunteered often.
On 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.”
Looking back, I both agree and disagree with this statement. When using tart molds, I often spend a lot of time making sure the dough is perfectly formed.
Patience and practice yields a stunning result. Galettes are much easier, and their imperfections are what make them beautiful, in my opinion.
What is a Galette?
A galette is a rustic, free-form tart (either sweet or savory) prepared with a single crust, typically pastry or bread dough. Galettes are great for beginners because there’s no rolling the dough to an exact size, crimping the edges, or worrying about the dough shrinking in the oven. You simply place the filling in the center, leaving some space (about 1 1/2 to 2 inches) around the edges, and then you fold the ends around the filling.
I’ve noted in the recipe that you can substitute store-bought pie dough, but if you’ve been hesitant to try working with homemade dough, I think galettes are the perfect place to start.
This butternut squash galette recipe has a wonderful balance of flavors, and is perfect for entertaining. The shallots and goat cheese are savory and rich. You can get anywhere from 6-8 servings, depending on how thin you roll the dough, how big you want your slices and how much additional food is being served.
Butternut Squash Galette Ingredients
- All-purpose flour
- Unsalted butter
- Butternut squash
- Olive oil
- Shallots or yellow onions
- Cinnamon
- Nutmeg
- Sage
- Goat cheese
Tips For a Perfect Butternut Squash Galette
- Make the dough and filling in advance (up to two days), then roll and bake before guests arrive. Both can be covered and stored in the refrigerator.
- Butter temperature is always an important factor to keep in mind when working with dough. If the butter is warm, the dough will become sticky and difficult to manage. If the butter is too cold, the dough might crack when you try to roll it. You want to work with chilled dough, but I recommend letting it rest for 3-5 minutes after removing it from the refrigerator.
- When using a food processor to prepare dough, you ideally want the machine running for the least amount of time possible once you add water. This helps create a flaky crust. You can let the dough form a ball, but it result in a tougher crust. If you stop the machine once the ingredients are mixed but still crumbly, you can press them together by hand. I do this while wrapping the dough in plastic wrap.
- One time I made the filling and skipped the galette. It’s freaking amazing over baby arugula.
More Galette Recipes
If you love this recipe, you should also try my Plum Galette with Mascarpone and Rosemary. my Apple, Cheddar, and Caramelized Onion Galette. and Mini Zucchini Ricotta Galettes!
Butternut Squash and Goat Cheese Galette
Ingredients
For the Pâte Brisée Tart Dough (store-bought pie dough may be substituted)
- 6 ounces all-purpose flour (approximately 1 1/3 cups)
- 1/2 teaspoon kosher salt
- 3 1/2 ounces unsalted butter, very cold and cut into small pieces
- 2-3 tablespoons ice cold water
For the Filling
- 1 small butternut squash (approximately 1 - 1 1/2 pounds), peeled and diced into 1/2 inch cubes
- 1 tablespoon extra virgin olive oil, plus more as needed
- 1 large shallot, thinly sliced (yellow onions may be substituted)
- 1/2 cup pecans, coarsely chopped
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh grated nutmeg, plus more for topping
- 2 1/2 teaspoons dried sage, divided
- 1/4 cup chèvre goat cheese
Instructions
Prepare the Pate Brisee
- Add flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly.
- Slowly add the water with the machine running until the dough begins to form a ball (see notes).
- Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
Prepare the Filling
- Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil.
- Toss the butternut squash in a very light coating of olive oil and a sprinkle of salt. Roast for 30 minutes, flipping halfway through, until tender. (It will go back in the oven, so it's ok if it's slightly underdone).
- While the squash is roasting, heat a medium-sized skillet over medium heat. Add a thin coating of olive oil to the bottom of the pan, about 1/2 tablespoon. Add the shallots and cook for 2-3 minutes, or until lightly caramelized, stirring and adjusting the heat if needed. Add the pecans and cook for an additional minute, followed by the cinnamon, nutmeg, and 1 1/2 teaspoons of dried sage. Continue cooking until the spices are fragrant, then remove from the heat and set aside.
- Once the squash has finished roasting, allow to cool for 5 minutes, and then gently toss with the shallot pecan filling (you can use the roasting pan or a large bowl). Lower the oven temperature to 400 degrees F.
- Roll the dough onto a lightly floured surface until approximately 1/2 inch thick. Use a pizza cutter to make a circle with the dough that's about 12 inches in diameter. Carefully transfer the rolled dough to a baking sheet covered in parchment paper. (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).
- Spread the roasted butternut squash evenly onto the dough, leaving about 2 inches around the edges. Top evenly with goat cheese, the remaining sage, and a light sprinkle of nutmeg.
- Fold the excess dough on top of the ingredients in a circle, until you have a tightly formed tart.
- Chill for 15 minutes (this helps the dough set and cook evenly).
- Bake for 45 minutes, or until the goat cheese is browning and the dough is firm. Allow to cool slightly before cutting.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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inpursuitofrealfood says
That looks lovely. It has definetly been a goat cheese week. yum!
Flip's Foodie Files says
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!
Savory Simple says
I think fresh ricotta or mozzarella would be good.
Flip's Foodie Files says
Thanks, I’m making it tonight, wish me luck! :)
supermom says
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.
Jen Roque says
I am so making this next week! Looks amazing!
plusonephoto says
This looks simply amazing!
Aimee@clevermuffin says
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 says
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 says
I love “rustic” food!
This is what I call sexy food. :)
frugalfeeding says
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.
thecompletecookbook says
Lovely!
Have a happy week.
:-) Mandy
Colline says
This looks delicious! Could you clarify what a shallot is? Is it a type of onion?
Savory Simple says
http://en.wikipedia.org/wiki/Shallot
Shallots are in the onion family, but have a milder flavor.
bigeatslittlebudget says
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!
Rufus' Food and Spirits Guide says
I love the word rustic too! This looks incredible.
ceciliag says
YUUUUM! and I love not Pretty.. rustic is my favourite look! c
Sarah says
This is lovely! I also love rustic pastries.