Butternut Squash Goat Cheese Galette
A rustic free-form tart showcasing roasted butternut squash and creamy goat cheese in a buttery pastry crust. Sweet, earthy squash pairs with tangy cheese and herbaceous thyme for a sophisticated vegetarian main or starter. Perfect for fall entertaining or a impressive weeknight dinner. This version's shallow-roasted squash stays tender through the final bake, avoiding the dense texture that comes from over-roasting.
Ingredients
- 10 ½ cups flour
- 10 ½ teaspoons sugar
- ½ teaspoon kosher salt
- ½ cup butter, cut into small pieces
- 4 -6 tablespoons ice water
- 1 small butternut squash (about 1½-2 pounds), peeled and seeds removed
- 3 tablespoons olive oil
- ½ teaspoon freshly ground pepper
- 7 -10 thyme sprigs
- 4 ounces goat cheese
Instructions
- 1
Whisk flour, sugar, and salt in a medium bowl.
- 2
Cut butter into flour mixture using a pastry blender or fingers until pea-sized pieces form.
- 3
Add ice water and mix until dough just comes together.
- 4
Press dough into a disk, wrap in plastic, and refrigerate for 45 minutes or up to 2 days.
- 5
Preheat oven to 350 degrees.
- 6
Slice butternut squash into 1/4-inch wide slices.
- 7
Toss squash with olive oil, salt, pepper, and thyme.
- 8
Spread on sheet pan in a single layer and roast until just starting to turn golden brown, about 20 minutes.
- 9
Roll out cold dough on a floured surface to a 12-inch circle.
- 10
Return dough to fridge to rest until squash cools to room temperature, or at least 20 minutes.
- 11
Spread goat cheese on dough, leaving a 2-inch border.
- 12
Layer about 2 cups of squash over the goat cheese.
- 13
Fold dough border over filling, folding every couple of inches.
- 14
Chill assembled galette for 10 to 15 minutes.
- 15
Brush crust with egg wash and sprinkle with extra thyme.
- 16
Bake until crust is golden brown, about 40 to 45 minutes.
- 17
Cool for 10 minutes before serving.
Tips
Don't over-roast the squash in the first stage. It bakes again in the assembled galette, so light browning prevents a chewy final texture.
Keep all components cold when building the galette. Cold dough and chilled assembly help the crust stay flaky and rise evenly during baking.
Make the dough up to 2 days ahead and store it wrapped in the refrigerator, or freeze for up to 3 months for convenient entertaining.
Good to Know
Store cooled galette covered in the refrigerator for up to 3 days. Reheat at 325 degrees for 10-15 minutes until crust crisps.
Make dough up to 2 days ahead, or freeze for up to 3 months. Roast squash filling up to 1 day ahead. Assemble and chill galette up to 4 hours before baking.
Serve warm or at room temperature as a vegetarian main course with a green salad, or as a starter for an autumn menu. Pairs well with Sauvignon Blanc or a light red wine.
Common Mistakes
Don't skip the initial shallow roast of squash or don't under-roast it. Insufficiently cooked squash will remain hard and watery in the final bake.
Don't over-mix the dough when adding water. Overworking develops gluten, resulting in a tough crust instead of a tender, flaky one.
Don't skip chilling steps. Warm dough doesn't hold its shape and will spread instead of fold, creating an uneven, disheveled galette.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this galette ahead for a dinner party?
Yes. Make the dough up to 2 days ahead or freeze it. Roast the squash filling 1 day ahead. Assemble the galette up to 4 hours before baking, then refrigerate until ready to bake.
What if I don't have a pastry blender?
Use your fingertips in a snapping motion to pinch and break the cold butter into the flour. Work quickly to keep butter cold. A fork or two knives can also work in a pinch.
How long will a baked galette keep?
Store covered in the refrigerator for up to 3 days. Reheat gently at 325 degrees for 10-15 minutes. It can also be frozen for up to 1 month; thaw and reheat before serving.