This butternut squash galette (free-form tart) is the perfect meal any time of day! Serve it with a fried egg for breakfast or alongside a big salad for lunch or dinner. Just try to stop after one slice — I bet you can’t!
The red onions and squash become sweet when cooked, but the cayenne offers a bit of heat which I just love. Served with creamy Boursin and gorgonzola dolce (because two cheeses are definitely better than one!), one bite and you’ll agree that everything just works.
And to pull it all together? Crispy sage leaves! You can garnish with additional uncooked sage if you like, but I love how crispy it gets when baked right on top of the tart. Perfect year round, but absolutely screams fall! A total winner.
Butternut Squash Galette (Free-Form Tart)
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
This butternut squash galette (free-form tart) is the perfect meal any time of day! Serve it with a fried egg for breakfast or alongside a big salad for lunch or dinner.
Ingredients
Dough:
- 1 and 1/4 cups flour
- 1 teaspoon salt, divided
- 1/2 cup butter, room temperature, cubed + 1 tablespoon, melted
- 1/4 cup ice water
Butternut Squash Filling:
- 1 medium butternut squash, peeled, seeds removed, and cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 and 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1teaspoon onion powder
- 1/8 teaspoon cayenne pepper powder
- 1/2 large red onion, diced
- 1/2 teaspoon salt
- ¼ cup Boursin garlic herb cheese (or herbed goat cheese), at room temperature
- 2 tablespoons fresh sage leaves
- 2 tablespoons heavy cream
- 3 tablespoons parmesan cheese, grated
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup gorgonzola dolce, for serving
Instructions
- To make the dough: Combine flour and 1/2 teaspoon salt in a mixing bowl, then add butter. Use a pastry cutter to incorporate butter into flour until large pea-sized pieces remain. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth. Wrap dough in plastic wrap and place in refrigerator to rest and firm up for 30 minutes.
- Preheat oven to 425 F. Place butternut squash on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil, cinnamon, garlic powder, onion powder, and cayenne, then toss to combine. Roast until tender and browned, about 15-20 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add red onion and cook, stirring occasionally, until translucent, about 3-5 minutes. Season with salt, then set aside.
- When ready to bake, lower oven temperature to 350 F. Line a rimmed baking sheet with parchment paper or a silpat baking mat. Roll dough out into 1/4-inch thick circle (approximately 12-14 inches in diameter, but the size isn’t very important, just the thickness).
- SpreadBoursin cheese (or goat cheese) in a thin layer on the bottom of the tart dough, making sure to leave a 1-inch border along the edges. Top with cooked butternut squash and red onions, then place sage leaves on top.
- Carefully fold over the edges of the tart dough, overlapping when necessary, to form the crust of the tart. Brush heavy cream along the folded over dough, then sprinkle with grated parmesan cheese and black pepper.
- Bake in a preheated oven for 45-50 minutes, or until the tart dough is golden brown. Let cool about 5-10 minutes before slicing. Serve with crumbled gorgonzola dolce on top.
Natalie says
I never had butternut squash galette. SOunds and looks absolutely delicious. So flavorful. True fall treat. Love all the spices and flavors in this galette. I'm saving this to try.
Sam | Ahead of Thyme says
You HAVE to ty it! Let me know how it goes! 🙂
Andrea says
What a gorgeous looking galette! Love the ingredients combo, gorgonzola and squash pair so well together, and the sage adds such a lovely aromatic note, will definitely make it soon!
Sam | Ahead of Thyme says
Thank you! Let me know how it goes! 🙂
Donna says
I love a good galette, that whole free-forming tart is just amazing in it's whole rusticness 🙂 Love this savory version, so good!!
★★★★★
Sam | Ahead of Thyme says
I couldn't agree with you more! 😀
Eileen Kelly says
Such a delicious tart! The flavors from the butternut squash, onions and the cheese pair so well together. This will be great for the Holidays!
★★★★★
Sam | Ahead of Thyme says
It's the perfect flavour combo! 🙂
Jessica (Swanky Recipes) says
My best friend can't eat eggs or have any food with it in it. I can't find many "pastries" without eggs and I love how easy this crust is to make. Even better that we can eat it for dinner, guilt free!
★★★★★
Sam | Ahead of Thyme says
Amazing! So glad this recipe will work for your best friend 🙂
Michele says
This looks absolutely SINful! I've never made a savory galette before, but I am pinning this one to make ASAP. Love all the delicious flavor combinations you have in there with the squash, especially the two kinds of cheeses. Bravo!
★★★★★
Sam | Ahead of Thyme says
Thank you! Let me know how it goes! 🙂