Butternut Squash Galette with Goat Cheese
A beautiful savory butternut squash galette filled with caramelized onions, creamy goat cheese, and fresh thyme, all wrapped in a flaky buttery crust. Perfect for fall entertaining, brunch, or Thanksgiving.
Servings 8 slices
Calories 315kcal
Ingredients
For the Pastry
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cubed
- 3 –5 tablespoons ice water as needed
- 1 teaspoon apple cider vinegar
For the Filling
- 1 medium butternut squash about 1 1/2 pounds whole, peeled, seeded, and sliced 1/4 inch thick
- 2 medium yellow onions thinly sliced
- 4 ounces goat cheese crumbled
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1/2 teaspoon kosher salt divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 large egg beaten, for egg wash
Instructions
**Prepare the Pastry**
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add the apple cider vinegar and 3 tablespoons of ice water. Mix gently until the dough begins to come together, adding additional ice water 1 teaspoon at a time if needed. Do not overwork the dough.
- Shape the dough into a disk, wrap tightly, and refrigerate for at least 45 minutes.
**Caramelize the Onions**
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of the measured salt.
- Cook for 30–40 minutes, stirring occasionally, until the onions are soft, reduced, and golden. If they begin sticking to the pan, add a tablespoon of water and scrape up the browned bits. Remove from the heat and allow to cool.
**Roast the Butternut Squash**
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the sliced butternut squash with the remaining tablespoon of olive oil, remaining salt, black pepper, and fresh thyme.
- Arrange the squash in a single layer on the prepared baking sheet. Roast for 12–18 minutes, until slightly tender but still holding its shape. Remove from the oven and let cool slightly.
- Reduce the oven temperature to 400°F (205°C).
**Assemble the Galette**
- Roll the chilled pastry dough into an approximately 12-inch circle, about 1/8 inch thick, on a lightly floured sheet of parchment paper.
- Spread the cooled caramelized onions over the center of the pastry, leaving a 2-inch border around the edges.
- Sprinkle half of the crumbled goat cheese over the onions.
- Arrange the roasted squash slices in overlapping circles over the cheese. Use only as much squash as fits comfortably without overfilling the pastry.
- Scatter the remaining goat cheese over the squash.
- Fold the exposed pastry edges over the filling, pleating as you go and leaving the center uncovered.
- Brush the folded pastry edges with the beaten egg.
**Bake and Serve**
- Transfer the galette, still on its parchment paper, to a baking sheet. Bake at 400°F (205°C) for 30–40 minutes, until the crust is golden brown and the bottom is crisp.
- Remove from the oven and let rest for 10–15 minutes. Garnish with additional fresh thyme, slice, and serve warm or at room temperature.
Notes
- Store-bought crust: Substitute one refrigerated, unbaked rolled pie crust, such as Pillsbury Refrigerated Pie Crust, for the homemade pastry. Unroll onto parchment and use slightly less filling if the crust is smaller than 12 inches.
- Keep the dough cold: Cold butter creates a flaky crust. If the pastry softens during assembly, refrigerate it for 10–15 minutes before baking.
- Don't overfill: Depending on the size of the squash and onions, you may have extra filling. Avoid piling too much onto the dough.
- Make ahead: Prepare the pastry up to 2 days in advance, the caramelized onions up to 3 days ahead, and the roasted squash 1 day ahead. Refrigerate separately and assemble before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes to help restore the crisp crust.
- Cheese substitutions: Crumbled feta or thick, well-drained ricotta can replace the goat cheese, although the flavor and texture will change.
Nutrition
Serving: 1slice | Calories: 315kcal | Carbohydrates: 29g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 358mg | Potassium: 408mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10552IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 2mg
