Golden Butternut Squash and Goat Cheese Galettes Recipe
This Golden Butternut Squash and Goat Cheese Galette is a rustic, savory tart featuring roasted butternut squash, caramelized onions, creamy goat cheese, and a flaky pie crust. Perfect as a light meal or elegant appetizer, it’s easy to prepare with simple ingredients and offers a delightful balance of sweet and savory flavors.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash and Roasting
- 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)
Crust and Filling
- 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)
Garnish
- Fresh parsley or arugula, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare 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. Spread in a single layer on a baking sheet. Roast for 25-30 minutes until tender and golden, stirring halfway through for even cooking.
- Prepare the Dough: While the squash roasts, roll out the pie crust on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
- Sauté the Onions: In a small skillet over medium heat, add a splash of olive oil and cook the chopped onions or shallots until translucent and fragrant, about 5-7 minutes. Set aside.
- Assemble the Galette: Once the squash is roasted and slightly cooled, spread the sautéed onions evenly over the pie crust, leaving a 2-inch border. Layer the roasted squash over the onions, then sprinkle with crumbled goat cheese and grated Parmesan.
- Fold the Edges: Fold the edges of the crust gently over the filling, pleating as needed to create a rustic edge. Brush the crust with beaten egg for a golden finish.
- Bake: Bake in the preheated oven for 25-30 minutes until the crust is golden brown and crispy.
- Finishing Touches: Optionally, drizzle honey over the warm galette for a touch of sweetness. Let cool for a few minutes before cutting. Garnish with fresh parsley or arugula as desired.
- Serve Warm: Slice and serve warm or at room temperature. Enjoy with a side salad or as a light meal on its own.
Notes
- For a gluten-free option, use a gluten-free pie crust.
- Substitute fresh thyme if preferred for a brighter herb flavor.
- Honey drizzle is optional but adds a nice contrast to the savory cheese and squash.
- Leftovers can be refrigerated and reheated gently in the oven.
- Pair well with mixed greens or a light vinaigrette salad.
Keywords: butternut squash galette, goat cheese tart, savory galette, roasted squash recipe, vegetarian tart
