Rustic Butternut Squash and Goat Cheese Galette

There’s an undeniable charm to rustic, free-form tarts. They prove that perfection isn’t about ruler-straight edges, but about flaky crusts, beautiful seasonal ingredients, and incredible flavor. While making pastry from scratch can seem daunting, this Butternut Squash and Goat Cheese Galette recipe is here to show you just how forgiving and rewarding it can be. This stunning savory galette is a true celebration of autumn, layering sweet, thinly sliced butternut squash and red onion over a creamy, herbed goat cheese base, all encased in a buttery, golden-brown crust. It’s an impressive centerpiece that looks like it came from an artisanal bakery but is surprisingly simple to create in your own kitchen.

Ingredients

This recipe is divided into two main components: the incredibly flaky, all-butter crust made from scratch, and the sweet and savory filling that highlights the best of fall produce.

For the Flaky Crust

Ingredient	Amount/Quantity
All-Purpose Flour	1⅓ cups (170g), plus more for dusting
Granulated Sugar	1 teaspoon
Fine Salt	½ teaspoon
Ice Water	6 tablespoons
Apple Cider Vinegar	2 teaspoons
Cold Unsalted Butter	8 tablespoons (113g), cut into cubes

For the Savory Filling

Ingredient	Amount/Quantity
Fresh Goat Cheese	4 ounces, softened
Fresh Chives	1 tablespoon, finely chopped
Fresh Thyme Leaves	2 teaspoons, finely chopped
Salt and Freshly Ground Black Pepper	To taste
Peeled Butternut Squash	2 heaping cups (275g), very thinly sliced
Red Onion	1 cup (80g), thinly sliced
Olive Oil	1 tablespoon, plus more for drizzling
Smoked Paprika	1 teaspoon
Large Egg	1, beaten for egg wash

this now & bake later ❤️

Timing

Creating a homemade crust requires some patience and chilling time, but the active work is minimal. The result is a truly spectacular dish that is well worth the wait.

• Active Preparation Time: 35 minutes
• Dough Chilling Time: 2 hours (minimum)
• Cooking Time: 45 minutes
• Total Time: Approximately 3 hours 20 minutes

Step-by-Step Instructions

This recipe is a two-part process: first, creating the perfect flaky dough, and second, assembling and baking your beautiful rustic galette.

Part 1: Making the Flaky Galette Crust

Step 1: Combine Dry Ingredients and Prepare Liquids

In a large bowl, stir together the flour, sugar, and salt. In a separate small measuring cup, combine the ice water and apple cider vinegar. The vinegar helps to tenderize the dough, making it extra flaky.

Step 2: Cut in the Cold Butter

Add the cold butter cubes to the flour mixture and toss to coat each piece. Using your fingertips, quickly press each cube of butter into a flat, thin sheet, ranging in size from a dime to a quarter. Continue tossing the butter shards in the flour as you work.

Tip: The key to a flaky crust is keeping the butter cold. If at any point the butter feels soft or greasy, place the entire bowl in the refrigerator for 10-15 minutes to chill.

Step 3: Form and Chill the Dough

Sprinkle about 4 tablespoons of the ice-cold vinegar-water mixture over the flour and butter. Gently use a fork or your hands to toss the ingredients together until a shaggy dough begins to form. If it seems too dry, add more of the water mixture one teaspoon at a time. The dough is ready when you can squeeze a handful together and it holds its shape. Press the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 2 hours, or preferably overnight.

Part 2: Assembling and Baking the Savory Galette

Step 4: Preheat Oven and Prepare Fillings

Heat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a small bowl, combine the softened goat cheese, chopped chives, 1 teaspoon of thyme, and a pinch of salt and pepper. In another large bowl, toss together the thinly sliced butternut squash, red onion, olive oil, smoked paprika, the remaining 1 teaspoon of thyme, and a sprinkle of salt and pepper.

Step 5: Roll Out the Dough

On a lightly floured surface, roll out your chilled dough into a 12-inch round that is just under ¼-inch thick. Carefully transfer the dough round to your prepared baking sheet.

Step 6: Layer the Goat Cheese and Squash Mixture

Dollop the herbed goat cheese mixture onto the center of the dough and gently spread it out, leaving a clean 2-inch border around the entire edge. Arrange the seasoned butternut squash and onion mixture in a thin, even layer on top of the goat cheese.

Step 7: Fold the Crust and Bake to Golden Perfection

Gently fold the 2-inch border of the crust up and over the edges of the filling, pressing gently to create pleated seals. Brush the folded crust with the beaten egg wash and sprinkle it with a little extra salt and pepper. Bake for 35 to 45 minutes, until the crust is a deep golden brown and the squash is tender and slightly charred at the edges. Let the galette rest on the baking sheet for 5 minutes before serving.

Nutritional Information

This is an elegant dish perfect for a special occasion. The following information is an estimate and can vary based on the exact ingredients and serving size.

• Serving Size: 1 slice (if cut into 6)
• Key Nutrients: A source of Vitamin A from the butternut squash and carbohydrates from the crust.
• Note: This is an indulgent vegetarian dish featuring an all-butter pastry.

Healthier Alternatives

While this recipe is a treat, a few simple adjustments can be made.

• Whole Wheat Crust: For a nuttier flavor and more fiber, replace half of the all-purpose flour with whole wheat pastry flour.
• Vegan Option: To make a vegan galette, use a high-quality, cold vegan butter substitute in the crust and a store-bought or homemade vegan goat cheese for the filling. Instead of an egg wash, simply brush the crust with a bit of plant-based milk.
• Time-Saving Tip: The recipe notes that if you want to skip making your own dough, you can use a high-quality store-bought pie crust and begin at Step 5.

Serving Suggestions

This beautiful Butternut Squash and Goat Cheese Galette can be the star of any meal.

• As an Elegant Appetizer: Cut the warm galette into small, appetizer-sized wedges and serve at a dinner party or holiday gathering.
• For a Light Lunch or Dinner: A larger slice served with a simple arugula or mixed green salad tossed in a lemon vinaigrette makes for a perfect, satisfying meal.
• Wine Pairing: This savory tart pairs beautifully with a crisp Sauvignon Blanc or a light, earthy Pinot Noir.

Common Mistakes to Avoid

A perfect galette is easy to achieve if you avoid these common pastry pitfalls.

• Using Warm Ingredients for the Crust: The secret to a flaky, tender crust is cold butter creating steam pockets as it bakes. If your butter is soft, it will simply melt into the flour, resulting in a tough crust. Solution: Use ice-cold water and butter straight from the fridge. Do not overwork the dough with your warm hands.
• Slicing the Squash Too Thickly: If your butternut squash slices are too thick, the crust will be perfectly baked long before the squash is tender. Solution: Slice the squash very thinly—no more than ⅛-inch thick. Using a mandoline slicer is the best way to achieve uniform, thin slices.
• A Soggy Bottom: This can happen if your filling is too wet. Solution: The creamy goat cheese layer acts as a fantastic barrier. Ensure your squash and onions are just lightly coated in oil and seasoning, not drenched.

Storing Tips

This galette is best enjoyed on the day it is made, but leftovers are still delicious.

• To Store: Store any leftover galette, loosely covered, in the refrigerator for up to 3 days.
• To Reheat: For the best results, reheat slices on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until the crust is crisp and the filling is warmed through.

Conclusion

This Butternut Squash and Goat Cheese Galette is a true showstopper that proves rustic baking is both beautiful and delicious. The combination of sweet, tender squash, tangy goat cheese, and a rich, flaky, all-butter crust is an unforgettable celebration of seasonal flavors. It’s the perfect recipe to build your pastry-making confidence and impress your guests with a dish that looks and tastes absolutely incredible.

We hope you fall in love with this savory galette. Give this recipe a try and let us know in the comments how it turned out! We love seeing your beautiful creations. Don’t forget to rate the recipe and subscribe for more seasonal and inspiring dishes.

FAQs

Q1. Can I use a store-bought pie crust for this galette?

Yes, absolutely! For a fantastic shortcut, you can use a 12-ounce store-bought pie crust. Simply thaw it, roll it out into a 12-inch circle, and start with Step 5 of the assembly process.

Q2. Can I make the galette dough ahead of time?

Yes, this dough is perfect for making ahead. You can prepare the dough disk, wrap it tightly, and store it in the refrigerator for up to 2 days. You can also freeze the dough for up to one month; just thaw it overnight in the refrigerator before using.

Q3. What can I substitute for goat cheese?

If you’re not a fan of goat cheese, you could substitute it with an equal amount of herbed cream cheese, Boursin cheese, or even ricotta mixed with a bit of grated Parmesan and herbs.

Q4. Can I use a different type of squash?

Certainly. Other hard winter squashes like acorn squash or delicata squash would also be delicious. The key, regardless of the squash you choose, is to slice it very thinly so it cooks through properly.

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