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!
What is a galette?
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.
How to peel butternut squash:
One question I get asked a lot when it comes to butternut squash is how to peel it. Here’s what I do which I find is the easiest way:
- First, I select one with a nice long neck. (It’s especially important for this recipe.)
- Slice the neck into approximately 3-inch lengths.
- Place the cut side down on a cutting board.
- With a sharp knife, slice downward toward your cutting board rotating the squash as you remove the thick peel.
- Then, to peel the bottom of the squash (the part with seeds), slice it in half from the top down.
- Place the seed side down on a cutting board and slice into ½ to 1-inch half-moons.
- Remove the peel, seeds and fibrous interior with a paring knife then cube all the flesh as desired.
Tips for making Butternut Squash, Leek and Goat Cheese Galette:
- 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.
- 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. If you have some squash left over from another recipe, didn’t want to cut around all the seeds and didn’t want to throw it away either, this recipe is the perfect way to use it up.
- 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.
More butternut squash recipes you’ll love:
- Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese
- Butternut Squash, Caramelized Onion and Cambozola Quesadillas
- Butternut Squash Soup with Thyme and Taleggio
- Butternut Squash, Leek and Gruyere Tart
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 (½-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 leeks 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
- ½ package refrigerated pie crust or 1 roll
- 1 log (4-ounce) goat cheese
- Toasted sliced almonds
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.
Notes
MAKE AHEAD: Roast the butternut squash, cool and refrigerate. Cook the leeks with the garlic and thyme. Cool and refrigerate. When ready to serve, assemble as directed.
Nutrition
Serving: 1/4 | Calories: 462kcal | Carbohydrates: 46g | Protein: 6g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 1mg | Sodium: 246mg | Potassium: 423mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8282IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 3mg
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
JodiH says
Hard to trust a 5-star recipe when there are only a handful of reviews, but this one deserves it. The flavor combination is spot on. I’ll be cooking this for our vegetarian dish at Thanksgiving this year.
Erin Gustafson says
Oh! Just had to let you know that we just made this here in Copenhagen and absolutely loved it – I have shared with everyone I know! My daughter isn’t a fan of goat cheese, but loves feta and we’ve tried it with both and still delish! A new fall fam favorite. Cheers from here.
Carol says
Cheers, Erin! Thanks so much and glad you enjoyed it. I think feta would be good and you might also try Gruyere. Thanks again!
Natalie says
Hi, this looks delicious. Can you suggest something to serve it with? Anything else french inspired? Trying to do a french themed vegetarian meal. ??
Carol says
Hi, Natalie, Thanks for your question and a French-inspired vegetarian dinner sounds lovely! You could try this poached pear salad or do poached pears for dessert:
http://www.fromachefskitchen.com/winter-greens-with-poached-pears-butter-and-turbinado-toasted-pecans-blue-cheese-and-balsamic-vinaigrette/
Ratatouille would be nice, some braised lentils with mushrooms and caramelized onions or a vegetable terrine. Good luck with it!
Leia says
I can’t wait to make this for Thanksgiving. My family is used to the same old menu so looking forward to surprising everyone. I have a feeling this will be the talk of the meal.
Barb says
Absolutely delicious!!
Carol says
Thanks, Barb! Glad you enjoyed!
Barb says
Absolutely delicious!!
Kim - Liv Life says
Ok… there isn’t often a recipe that stops me in my tracks, but this is it! I’m not much of a sweet person, but this is like those gorgeous apple galletes that people make only savory. Absolutely LOVE this!
allie @ Through Her Looking Glass says
My heart is with the French people today also, Carol. Such a travesty. Your galette is a beautiful tribute, would love a savory slice.
heidi @ a week from thursday says
Wow. This looks incredible and so beautiful. Butternut squash if my favorite vegetable. I’ll definitely have to put this on my thanksgiving meal plan. Thanks for sharing.
http://aweekfromthursday.com
allie @ Through Her Looking Glass says
My heart is with the French people today also, Carol. Such a travesty. Your galette is a beautiful tribute, would love a savory slice.