Hey there, fellow food lovers!
Are you in the mood for something savory and a little fancy? I’ve got just the thing for you!
Today, I’m whipping up a butternut squash galette.
This delicious dish is like a cozy hug for your taste buds. It’s flaky, packed with flavor, and perfect for any occasion.
Don’t worry, it’s easier than you think!
Let’s dive in and get cooking!
Ingredient Substitutions
All-purpose flour can be replaced with a gluten-free flour blend for those with gluten sensitivities. Use a 1:1 ratio, but add 1/4 teaspoon of xanthan gum per cup of flour to improve texture. Butternut squash can be substituted with sweet potato or pumpkin, maintaining a similar flavor profile and nutritional value. Adjust cooking time as needed, as sweet potatoes may cook faster than butternut squash. Goat cheese can be replaced with feta cheese for a different tangy flavor, or with a dairy-free cream cheese alternative for a vegan option. If using a vegan substitute, add a splash of lemon juice to mimic the tanginess of goat cheese. These substitutions allow for dietary accommodations while preserving the galette’s overall flavor and texture.
| Preparation Time | 45-60 minutes |
| Cooking Time | 75-90 minutes |
| Total Time | 120-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 50-60 g
- Carbohydrates: 70-80 g
Ingredients
- 1 1/3 cups all-purpose flour (about 6 ounces)
- 1/2 teaspoon kosher salt
- 3 1/2 ounces very cold unsalted butter (cut into small pieces)
- 2 to 3 tablespoons ice-cold water
- 1 small butternut squash (around 1 to 1 1/2 pounds, peeled and diced into 1/2 inch pieces)
- 1 tablespoon extra virgin olive oil (additional as needed)
- 1 large shallot (thinly sliced, substitute yellow onion if desired)
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg (extra for garnish)
- 2 1/2 teaspoons dried sage (separated)
- 1/4 cup goat cheese (chèvre)
Step 1: Prepare the Dough
In a food processor, combine the flour and salt, pulsing several times to mix.
Add the butter and continue to pulse on and off until the mixture resembles crumbs.
Gradually add water with the machine running until the dough begins to form a ball.
Once the dough is formed, wrap it in plastic wrap and press it flat into a disc.
Chill the dough in the refrigerator for at least 30 minutes to allow the butter to firm up.
Step 2: Roast the Butternut Squash
Preheat your oven to 425°F (218°C) and line a sheet pan with aluminum foil.
Toss the butternut squash cubes in a very light coating of olive oil and a sprinkle of salt.
Spread them evenly on the prepared sheet pan and roast for 30 minutes, flipping halfway through, until they are tender.
Remember that the squash will go back in the oven later, so it’s fine if they’re slightly underdone.
Step 3: Prepare the Shallot Pecan Filling
While the squash is roasting, heat a medium-sized skillet over medium heat.
Add about 1/2 tablespoon of olive oil to the pan.
Cook the shallots for 2-3 minutes, stirring until they are lightly caramelized.
Add the pecans and cook for another minute.
Stir in the cinnamon, nutmeg, and 1 1/2 teaspoons of dried sage.
Cook until the spices are fragrant before removing from the heat.
Set the filling mixture aside.
Step 4: Combine Filling and Shape the Dough
Once the squash has finished roasting, allow it to cool for about 5 minutes.
Gently toss the roasted squash with the shallot pecan filling using either the roasting pan or a large bowl.
Lower the oven temperature to 400°F (204°C).
Roll out the chilled dough on a lightly floured surface until it is about 1/2 inch thick.
Use a pizza cutter to shape the dough into a circle around 12 inches in diameter.
Transfer the rolled dough carefully onto a baking sheet lined with parchment paper by rolling it around the rolling pin and then unrolling it onto the sheet.
Step 5: Assemble and Chill the Tart
Spread the combined butternut squash filling evenly onto the dough, ensuring you leave about a 2-inch border around the edges.
Top with goat cheese, sprinkle the remaining sage, and add a light sprinkle of nutmeg.
Fold the excess dough over the filling in a circular fashion to form a tight tart.
Chill the tart in the refrigerator for 15 minutes to help the dough set.
Step 6: Bake the Tart
After chilling, bake the tart in the preheated oven for 45 minutes or until the goat cheese is browning and the dough is firm and golden.
Allow the tart to cool slightly before slicing and serving.
Enjoy your delicious homemade tart!
