Savory Roasted Squash Galette | Easy Fall Recipe

While galette recipes are usually sweet and filled with some type of fruit, this savory roasted squash galette is made for the fall season. With a flaky, buttery crust, goat cheese, fresh herbs, and squash, it's the perfect dish for dinner!

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Skip ahead:

00:00 Intro
00:50 Preparing the dough
04:56 Preparing the squash and onion
08:05 Rolling out the dough
09:37 Filling the galette
11:11 Folding the galette
12:12 Tasting the galette

INGREDIENTS

For the galette:

- 1 1/2 cups all-purpose flour
- 2 tsp sugar
- 1/2 tsp salt
- 1/2 cup grated Parmesan cheese
- 10 tbsp unsalted butter
- 4-6 tbsp ice water

For the filling:

- 2 lb squash, peeled and sliced into 1/4-inch pieces (if needed)
- 1 medium onion, sliced
- 1 tbsp fresh thyme leaves, separated
- 1 tbsp minced fresh sage, separated
- 1 1/2 tbsp neutral oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 oz goat cheese, room temperature
- 1/4 cup grated Parmesan cheese

INSTRUCTIONS

For the dough:

- In a large bowl, combine the flour, sugar, salt, and Parmesan cheese. Mix to combine and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture and holds together when pressed into a tight fist.

- Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.

- Wrap tightly in plastic wrap and place in the refrigerator to chill for 20 minutes.

For the galette:

- Preheat the oven to 425°F.

- Add the sliced squash and sliced onion to a parchment-lined baking sheet. Drizzle with neutral oil and toss to coat all the squash and onions. Spread evenly and sprinkle with salt, pepper, 2 tsp thyme, and 2 tsp sage. Place in the preheated oven. Roast until the squash and onions are browned and caramelized, 20-25 minutes. Once roasted, remove from the oven and allow the squash to cool while rolling out the dough.

- Roll the chilled pie dough out into an approximately 14-inch circle.

- Spread the goat cheese, leaving about 2 inches of the perimeter around the dough. Sprinkle with the remaining thyme and sage. Pour the cooled squash and onion filling on the goat cheese, leaving the same 2-inch empty perimeter. The squash will be piled. Fold the edges of the dough up onto the squash, making creases as needed. Brush the exposed dough with 1 tbsp olive oil. Sprinkle the top with Parmesan cheese.

- Place the galette in the preheated oven on the bottom rack and bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F and bake for an additional 20-25 minutes until the dough is browned on the bottom and top. Remove the galette from the oven and cool for 10 minutes before slicing and serving.

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