Winter Squash Galette

Don't be intimidated by Galette's fancy name. Dig in to this rustic tart filled with roasted winter squash, sage, goat cheese, and a parmesan crust. This recipe is an easy way to try your hand at a simple pie crust and one that can be adapted for a wide variety of vegetable fillings throughout the season.



  • 2 cups all-purpose flour

  • ¼ cup grated parmesan

  • ½ tablespoon sugar

  • 1 ½ tablespoon salt

  • 1 teaspoon vinegar

  • ¼ cup cold water

  • 1 stick butter


  • 2 cups winter squash

  • Olive oil

  • Salt and pepper to taste

  • 10-12 sage leaves

  • 1 ½ T. butter

  • ½ onion

  • 2 garlic cloves

  • ½ cup goat cheese

  • 1 small egg


  1. Make the crust. Start by adding flour, parmesan, sugar, and salt to a food processor and pulse until loosely combined. Cut the cold butter into ½ inch cubes and add to the food processor and pulse for additional 60 seconds. Then add the cold water and vinegar and pulse until dough barely comes together. Take dough and shape it into a round ball. Wrap in plastic wrap and place in the fridge for at least an hour.

  2. Preheat the oven to 425 to roast squash.

  3. Chop up butternut squash into cubes, toss in olive oil, salt and pepper and roast in the oven for 25 minutes. Make sure to stir halfway through.

  4. While that is roasting cut up onion and garlic and saute in a pan.

  5. Make a sage brown butter. Add butter to a hot skillet and quickly whisk until it bubbles. Add sage leaves and cook for about a minute. Take leaves out and place on a papertowl and save any leftover butter.

  6. Shape your dough. Roll it out on a floured surface until it is about 11-13 inches wide.

  7. Once the squash is done roasting, decrease your oven temperature to 375 to bake galette.

  8. Assemble your galette. Transfer your crust to a baking sheet with parchment paper. Leave about a 2 inch border and add the filling, goat cheese, and sage. Fold the crust over the squash and filling. Then brush the crust with an egg wash and grate fresh parmesan on top of the filling and crust.

  9. Bake for 35-45 minutes. Take out of the oven and place on a cutting board to divide into pieces. Serves 4-6.

Suggestion to modify:

  • If omitting the cheese consider making a garlicky cashew cream sauce to drizzle on each slice.

  • Add a sprinkle of toasted pine nuts or pumpkin seeds to the filling for some crunch.

  • Incorporate fall greens by adding some to the filling. Saute first and then strain any liquid with a towel or colander so crust doesn't become soggy.

This recipe was adapted and inspired by How Sweet Eats and Dishing up the Dirt.

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