Butternut Squash, Leek and Goat Cheese Galette is simple, savory and elegant! It’s a lovely start to a fall dinner or as part of a light supper with a soup or salad!
Different from a quiche or tart, a galette does not require a custard-type filling or any special pans and it’s super simple!
It’s a rustic, versatile free-form tart that can be sweet or savory. When filled with seasonal fruit, for example, a galette makes the perfect sweet ending to any meal.
This savory version of a galette, Butternut Squash, Leek and Goat Cheese Galette is filled with butternut squash, leeks that are cooked until melty soft and tangy, creamy goat cheese. I used purchased refrigerated pie crust to enclose all this goodness. However, if you have a favorite pie crust recipe, by all means, use it.
I generally like to purchase a large squash with a long neck. I’ll be the first to admit it’s a nuisance to cut around the stringy seedy part especially when I’ve got or already had a full day. At the same time, I hate to waste that part so I wrap it up and look for the perfect way to use it.
Here’s a perfect way!
The amount of butternut squash you’ll need for this recipe is equal to the amount of flesh that surrounds the bottom seedy part of a large squash–approximately 2 cups.
When working with leeks, be aware that mud can hide between the layers. After trimming, halving and slicing the leeks, place in a bowl of water, gently move them around, then let them settle. Any residual dirt will fall to the bottom of the bowl. Remove from the bowl with a slotted spoon or small sieve.
I had some Butter and Turbinado Toasted Almonds leftover from this recipe. They made the perfect finishing touch but plain toasted almonds will do the trick, too!
For more great butternut squash recipes, be sure to try my:
Butternut Squash Leek and Gruyere Tart
Butternut Squash Leek and Gruyere Tart is a lovely French-inspired midwinter meal perfect for lunch, brunch or light supper.
Butternut Squash Soup with Thyme and Taleggio
Butternut Squash Soup with Thyme and Taleggio is an elegant, rich and creamy soup that's perfect to serve this fall and winter!
Spicy Kale Butternut Squash and Lentil Soup with Bacon
Spicy Kale, Butternut Squash and Lentil Soup with Bacon hits all the flavor notes for a tasty and healthful fall dinner! Perfect for when you need some soup goodness!
Lemony Quinoa with Butternut Squash Almonds and Parmesan Cheese
Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese rocks with flavor and makes the perfect autumn side dish or vegetarian main dish.
Moroccan Chicken Tagine with Butternut Squash Chickpeas and Olives
Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!
Autumn Panzanella Salad
Autumn Panzanella with sweet butternut squash, Brussels sprouts and spicy arugula makes a lovely light fall dinner, side salad or the perfect accompaniment for soup!
Helpful Tools and Equipment to make Butternut Squash, Leek and Goat Cheese Galette (Affiliate Links):
Butternut Squash Leek and Goat Cheese Galette
Butternut Squash, Leek and Goat Cheese Galette is simple, savory and elegant! It's a lovely start to a fall dinner or as part of a light supper with a soup or salad!
Ingredients
- 2 cups cubed butternut squash (1/2-inch cubes)
- 4 tablespoons olive oil, divided, plus more for brushing on crust
- salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 large or 3 medium leeks, white and light green part only, halved and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- salt and freshly ground black pepper, to taste
- 2 tablespoons cornmeal
- 1/2 package refrigerated pie crust (or 1 roll)
- 1 (4-ounce) log goat cheese
- Toasted sliced almonds or Butter and Turbinado Toasted Almonds for garnish
Instructions
- Preheat oven to 375 degrees.
- Toss butternut squash cubes with 2 tablespoons olive oil, salt and black pepper and place on a baking sheet. Roast until easily pierced with a knife, approximately 25 minutes. Shake the pan or stir the cubes halfway through. Let cool and drain off any excess oil.
- Meanwhile, heat remaining olive oil and butter over medium-high heat in a skillet or saute pan. Add the leeks, reduce heat to medium-low and cook, stirring often until very soft, approximately 20 minutes. (Be careful they don't brown.)
- Stir in the garlic and thyme. Let cool and drain off any excess fat.
- Sprinkle cornmeal on a non-stick baking sheet.
- Unroll the pie crust and place on the prepared baking sheet. Spread leek mixture over the crust to about 2 inches from the edge. Dab leek mixture with goat cheese. Top with butternut squash.
- Pull the edges of the crust over the mixture to create a freeform tart leaving the center open. Brush off any excess cornmeal. Brush pie crust with olive oil.
- Bake for 30-35 minutes or until crust is golden. Garnish with sliced almonds. Serve hot or warm.
Nutrition Information
Yield
4Serving Size
1/4Amount Per Serving Calories 574 Total Fat 42g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 29g Cholesterol 29mg Sodium 581mg Carbohydrates 44g Net Carbohydrates 0g Fiber 9g Sugar 9g Sugar Alcohols 0g Protein 12g
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