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!
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!
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 574Total Fat 42gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 29gCholesterol 29mgSodium 581mgCarbohydrates 44gFiber 9gSugar 9gProtein 12g
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!
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.
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