Butternut Squash Leek and Goat Cheese Galette

4.64 from 30 votes

Butternut Squash Leek and Goat Cheese Galette

A buttery, flaky pastry envelops roasted butternut squash, melty soft leeks and tangy goat cheese in this French-inspired free-form tart. This rustic yet elegant Butternut Squash, Leek and Goat Cheese Galette makes a lovely starter for a fall dinner party or your holiday celebration.

Prep Time20

Cook Time1

Total Time1 20

Course: Quiches and Tarts

Cuisine: French

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Crust

1 1/2 cups all-purpose flour
10 tablespoons unsalted butter
1/2 teaspoon salt
3-4 tablespoons ice water

Galette

2 heaping 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
2-3 medium-large leeks white and light green part only, halved and thinly sliced (approximately 2 cups)
3 cloves garlic minced
1 tablespoon chopped fresh thyme leaves
2 tablespoons cornmeal
1 log (4-ounce) goat cheese
Toasted sliced almonds optional, for garnish

Instructions

Crust

Combine the flour, butter and salt in a food processor. Pulse to combine until mixture resembles coarse meal. Add 3 tablespoons of ice water to the flour mixture and pulse to combine. Test the mixture to see if it comes together in your hand. If not, add 1 more tablespoon.
Empty the crust mixture onto a flat surface and gently pull it together, being careful to not knead or overwork the dough.
Roll out into a circle on a floured surface. Sprinkle cornmeal on a non-stick baking sheet or line a baking sheet with parchment paper and sprinkle that with cornmeal before placing the crust onto it.
Cover and refrigerate until the squash and leeks are cooked.

Galette

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 the remaining olive oil and butter over medium-high heat in a nonstick skillet or saute pan. Add the leeks, reduce heat to medium-low and cook, stirring often until very soft, approximately 20 minutes. Add a tablespoon or two of water as they cook if they get dry. (Be careful they don't brown.)
Stir in the garlic and thyme. Let cool and drain off any excess fat.
Spread the 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 the galette with olive oil.
Bake for 30-35 minutes or until crust is golden. Garnish with sliced almonds. Serve hot or warm.

Notes

HOW TO PEEL BUTTERNUT SQUASH:

Select one with a nice long neck.
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.

MAKE AHEAD:

Make the galette dough, roll it out, cover it securely, and refrigerate.
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