Golden Butternut Goat Cheese Galette

Golden butternut squash and goat cheese galette brings together the cozy flavors of autumn in one rustic tart. With sweet roasted squash mingling with tangy goat cheese and aromatic onions, every bite feels like a celebration of fall gatherings. This recipe makes a colorful centerpiece for casual family lunches or refined dinners and is so simple to prepare.

The first galette I made disappeared before dinner even started and now it is a staple at our autumn family parties. Guests always ask for seconds and the recipe.

Ingredients

• Butternut squash: fresh sweet and nutty flavor choose ones with deep orange flesh and heavy for their size
• Olive oil: helps roast the vegetables to perfect tenderness pick extra virgin for best taste
• Salt and pepper: enhance every layer of flavor look for sea salt and fresh ground pepper
• Dried thyme: adds woodsy warmth fresh thyme gives brighter notes use whichever is on hand
• Pie crust or galette dough: forms the crisp rustic base store-bought works in a pinch but homemade is flakier
• Goat cheese: gives creamy tangy richness stick with soft young goat cheese for smooth melting
• Parmesan cheese: adds extra depth use parmesan from a wedge for the sharpest bite
• Onions or shallots: bring savory sweetness chop finely for best blend into the filling
• Honey (optional): for balancing tang with a hint of sweetness raw honey is best for finish
• Egg: for brushing creates golden shine on the baked crust use large eggs for best coverage
• Fresh parsley or arugula (optional): topping for freshness and color

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400 Fahrenheit to make sure it is fully hot by the time you roast the squash and later bake the galette. This step is key for crisp and golden results.

Prepare the Butternut Squash:

Peel and cube the squash aiming for similar bite-sized pieces to ensure even roasting. Toss well with olive oil salt pepper and thyme. Spread cubes on a baking sheet so none overlap and roast for about 25 to 30 minutes. Stir the squash halfway through so every piece turns golden without burning.

Prepare the Dough:

While squash cooks dust a clean surface and roll the pie crust into a large even circle about one eighth inch thick. Move the dough to a parchment-lined baking sheet which stops any sticking. Keeping the edges neat makes it easier to fold later.

Sauté the Onions:

Chop onions or shallots finely. Warm a splash of olive oil in a skillet over medium heat. Sauté the onions gently for about five to seven minutes until translucent and fragrant but not brown. This slow cooking draws out their natural sweetness and is important for flavor.

Assemble the Galette:

Let the roasted squash cool just a few minutes. Spread the sautéed onions evenly over the dough leaving a generous two inch border around the edges. Distribute roasted squash on top then scatter crumbled goat cheese and grated parmesan over the vegetables.

Fold the Edges:

Fold the border of dough up and over the filling pleating as you go to create a rustic look. This seals in the filling. Brush the crust with beaten egg for a shiny finish.

Bake:

Bake the galette in your hot oven for another 25 to 30 minutes. The crust will turn golden and crisp cheese will melt and edges will brown. Use your nose as a guide since you will notice the irresistible aroma.

Finishing Touches:

Take the galette out and let it rest for five minutes to firm up. Drizzle with honey if you love a sweet counterpoint. Finish by sprinkling chopped parsley or arugula for a colorful fresh pop.

Serve Warm:

Slice the galette with a sharp knife and serve warm or at room temperature. It is delicious on its own or with a side salad for contrast.

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One year my son insisted on sprinkling extra herbs after baking and every guest commented how the sprinkle of fresh parsley lifted the whole dish. I love the way goat cheese melts into little creamy pockets which balance the sweetness of the squash perfectly.

Storage Tips

Galettes are best the day they are made but leftovers keep well wrapped in the refrigerator for up to three days. To reheat set slices in a low oven so the crust crisps again. I do not recommend microwaving because it softens the pastry.

Ingredient Substitutions

You can swap delicata or acorn squash for butternut and feta or ricotta can pinch-hit for the goat cheese in a bind. Shallots are lovely if you do not have onions handy. For the dough puff pastry or whole wheat pie crust work nicely too.

Serving Suggestions

Pair this galette with a peppery arugula salad and toasted nuts for a satisfying meal. For a festive dinner serve as a starter with a bowl of soup or slice smaller for an elegant appetizer tray.

Cultural Context

Rustic galettes come from French countryside tradition and were a way to use seasonal harvest vegetables. Their freeform style means you do not have to fuss with pie pans or perfect edges. This dish always feels inviting and homey perfect for cooler nights.

Recipe FAQs

→ How do I achieve a crisp, golden crust?

Ensure the dough is rolled evenly and kept chilled before baking. Brushing with beaten egg enhances color and crispness.

→ Can I make the galette ahead of time?

Yes! Prepare and assemble, refrigerate up to a day, and bake just before serving for best freshness and texture.

→ What can I substitute for goat cheese?

Try feta or ricotta for a similar creamy texture, or use vegan alternatives for a dairy-free version.

→ Is it possible to use homemade dough?

Absolutely. Homemade galette dough offers extra flakiness and flavor, but store-bought crust works great for convenience.

→ How should leftovers be stored?

Keep leftovers refrigerated in an airtight container. Reheat slices in the oven to maintain a flaky crust.

→ What side dishes pair well with this?

Fresh green salads with a light vinaigrette or simply dressed arugula perfectly balance the galette's richness.