You know what’s really smart? Making a galette with delicata squash.
This rustic French-style tart brings together flaky pastry with one of fall’s most approachable squash varieties. The thin skin means no peeling required, and when roasted, the flesh turns sweet and tender.
I roll out an easy butter pastry, pile it with layers of seasoned squash rings, some caramelized onions, and a sprinkle of fresh herbs. The edges get folded up casual-style around the filling.
It’s exactly the kind of laid-back dish that works for both weeknight dinners or having friends over, especially during those cooler autumn evenings.
Why You’ll Love This Galette
- Make-ahead friendly – The dough can be prepared a day in advance, and the finished galette tastes great warm or at room temperature, making it perfect for entertaining.
- Restaurant-quality results – The combination of flaky crust, roasted delicata squash, and tangy goat cheese creates a dish that looks and tastes like it came from a fancy café.
- No special equipment needed – Unlike traditional pies, this free-form tart doesn’t require any special pans or tools – just a basic baking sheet and your hands.
- Seasonal ingredients – This recipe makes the most of fall squash, paired with aromatic za’atar and creamy goat cheese for a cozy, seasonal meal that works as either a main dish or appetizer.
What Kind of Delicata Squash Should I Use?
When shopping for delicata squash, look for ones that are cream-colored with green stripes and feel heavy for their size. These squash are typically 5-8 inches long, and you’ll want to pick ones that are firm with no soft spots or blemishes. Unlike other winter squash varieties, delicata has a thin, edible skin that doesn’t need to be peeled, which makes prep work much easier. Fresh delicata squash should be available at most grocery stores and farmers markets during fall and early winter – just make sure they’re not too large, as oversized ones can be less sweet and more fibrous.
Options for Substitutions
This galette recipe can be adapted with several ingredient swaps if needed:
- Delicata squash: If you can’t find delicata squash, butternut squash or acorn squash work well too. Just make sure to peel them first and cut into thin slices.
- Za’atar spice blend: No za’atar? Mix dried thyme, sesame seeds, and sumac. Or try Italian herbs with a pinch of sesame seeds. The flavor will be different but still tasty!
- Goat cheese: Not a fan of goat cheese? Try feta, ricotta, or even cream cheese. Each will give a different but equally good creamy texture.
- Sour cream: You can use Greek yogurt instead of sour cream in both the crust and filling. Just make sure it’s full-fat for the best texture.
- White wine vinegar: Apple cider vinegar or lemon juice can replace white wine vinegar – use the same amount.
- Egg wash: For a vegan option, brush the crust with plant milk or olive oil instead of egg wash. The color won’t be as golden, but it’ll still work.
Watch Out for These Mistakes While Baking
The biggest challenge when making a galette is preventing a soggy bottom crust – to avoid this, make sure your squash isn’t too wet by roasting it until it’s properly caramelized and letting it cool completely before assembling. Another common mistake is overworking the dough, which can make your crust tough instead of flaky – mix just until the ingredients come together and chill the dough for at least an hour before rolling it out. When assembling the galette, leave a 2-inch border around the edges and don’t overfill the center, as too much filling can lead to leaks and make the bottom crust soggy. For the best results, bake your galette on a preheated baking sheet or pizza stone, which helps create a crispy bottom crust, and don’t forget to brush the edges with egg wash for that golden-brown finish.
What to Serve With Delicata Squash Galette?
This savory galette makes a wonderful main dish that pairs beautifully with a simple arugula salad dressed in lemon vinaigrette – the peppery greens balance out the rich, buttery crust and creamy squash filling. For a complete meal, add a bowl of roasted tomato soup on the side, which complements the Mediterranean flavors from the za’atar spice. If you’re serving this for dinner, consider starting with some marinated olives and a small cheese plate to keep with the rustic, French-inspired theme. A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, would round out the meal perfectly.
Storage Instructions
Keep Fresh: This galette tastes great both warm and at room temperature. Once cooled, wrap it well in plastic wrap or place it in an airtight container and keep it in the fridge for up to 3 days. The crust might soften a bit in the fridge, but it’s still delicious!
Make Ahead: You can prepare the dough up to 2 days in advance – just keep it wrapped tightly in plastic wrap in the fridge. The squash and onion filling can also be made a day ahead and stored separately in the fridge. This makes assembly super quick when you’re ready to bake!
Warm Up: To enjoy leftover galette, pop it in a 350°F oven for about 10-15 minutes until warmed through. If you’re in a hurry, you can microwave individual slices for 20-30 seconds, though the crust won’t be as crispy this way.
| Preparation Time | 30-60 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 75-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 40-50 g
- Fat: 120-140 g
- Carbohydrates: 250-270 g
Ingredients
For the crust:
- 1 tbsp za’atar spice blend
- 0.5 tsp salt
- 0.5 tsp baking powder
- 6 tbsp sour cream (full-fat for tenderness)
- 12 tbsp unsalted butter (cut into 1/2-inch cubes and chilled very well)
- 1.5 cups all-purpose flour
For the filling:
- black pepper
- 1 tbsp white wine vinegar
- 1 large egg (for egg wash)
- 3 tbsp olive oil (I like California Olive Ranch extra virgin olive oil)
- 0.5 cup goat cheese (softened for easier spreading)
- 1 to 2 tbsp chopped flat-leaf parsley
- 1 tbsp water
- 0.5 tsp za’atar spice
- salt
- 1.5 to 2 lb delicata squash (scrubbed, deseeded, and sliced into 1/4-inch moons)
- 0.33 cup sour cream
- 1 cup diced yellow onion (finely diced, about 1/4-inch pieces)
Step 1: Prepare the Crust
In a large bowl, whisk together the flour, za’atar, salt, and baking powder.
Add the butter into the bowl, using your hands to separate the cubes and toss them with the flour mixture.
Work the butter into the flour mixture using your fingers, a pastry cutter, or a mixer until crumbly and coarse, with some butter chunks remaining.
These chunks can vary in size from lentils to almonds.
Add the sour cream and stir until large clumps form.
Gently knead and squeeze the dough together until it becomes a cohesive mass.
On a clean work surface, shape the dough into a square about 1 inch thick.
Refrigerate it for at least 30 minutes or up to 48 hours.
If chilled longer, let it rest at room temperature for 5 to 10 minutes before rolling out again.
Step 2: Prepare the Filling
While the dough chills, preheat the oven to 425°F and position a rack in the lower third.
Rinse the squash, dry it, and remove the ends.
Cut the squash in half lengthwise, remove the seeds, and cut into 1/4-inch thick half-moon slices.
Toss with 2 tablespoons of olive oil, salt, and pepper in a large bowl.
Arrange the squash on a lightly greased or parchment-lined baking sheet and roast for 10 to 15 minutes.
Set aside to cool.
In a medium saucepan over medium-high heat, combine onion and the remaining tablespoon of olive oil.
Cook, stirring occasionally, for 10 to 15 minutes until browned.
Stir in vinegar, then transfer onions to a bowl to cool.
Mix cooled onions with goat cheese, sour cream, za’atar, 1/8 teaspoon salt, and a pinch of black pepper.
Step 3: Roll Out the Dough
Preheat the oven again at 425°F.
Roll out the chilled dough on a lightly floured work surface until it forms a rectangle approximately 11 x 15 inches.
Transfer to a parchment-lined baking sheet and dock the dough all over with the tines of a fork to prevent bubbling.
Step 4: Assemble the Galette
Spread the goat cheese filling evenly over the dough, leaving a 1/2-inch to 1-inch bare border around the edges.
Arrange a single layer of roasted squash on top, pressing gently to adhere.
Make diagonal cuts in each corner of the dough, about 1 to 1 1/2 inches long.
Fold the dough edges up and over the filling, tucking any overhang underneath the galette.
Step 5: Bake the Galette
Brush the galette edges with egg wash.
Bake for 30 to 35 minutes, or until the crust is golden brown.
Once done, let it cool for 5 to 10 minutes on the pan.
Step 6: Serve and Store
Top with parsley, slice, and serve the galette warm or at room temperature.
Store any leftovers wrapped well in the refrigerator for several days.
