Winter squash brings a gentle sweetness that plays well with nutty cheese, dark greens, and flaky pastry. If you’re looking for a main dish that feels special without getting fussy, a butternut squash galette hits the mark. It’s a rustic free-form tart you build right on a sheet pan—no pie plate, no crimping, no stress. The payoff is big: a crisp, buttery crust that shatters under your knife, tender roasted squash, a tangle of sautéed greens and onions, and just enough Gruyère to pull everything together without turning heavy.
This is the sort of recipe that works for a weeknight if you prep ahead or for a holiday table when you want a centerpiece you can slice and share. The components are straightforward. You roast the squash until it’s caramelized on the edges. You slowly cook leeks or onions until they’re soft and lightly sweet. You make (or unroll) a simple all-butter dough that’s sturdy enough to hold the filling but tender when baked. From there, it’s just an assembly: spread the cheese, add the vegetables, fold the dough up around the edges, and bake until golden.
The flavor profile leans cozy and Northwest: thyme, sage, garlic, and black pepper. Gruyère brings nuttiness, Parmesan adds a salty snap, and a small splash of apple cider vinegar in the dough keeps the crust tender. You can keep it vegetarian, or you can tuck in a little crisped pancetta if that suits your crowd. The recipe gives you options for kale or chard, leeks or yellow onions, and homemade crust or store-bought pie dough. However you choose to build it, you’ll land in that sweet spot where simple ingredients become something you’d be proud to bring to a potluck—or set down on your own kitchen table on a rainy evening.
Make-ahead is baked in. The dough can rest in the fridge for up to two days. The squash and onions can be roasted and cooled a day ahead. The assembled galette freezes beautifully unbaked, ready to slide—still frozen—into a hot oven when you need it. Leftovers reheat well, and a wedge is great with a green salad dressed with lemony vinaigrette. If you cook for folks who prefer lighter dinners, serve smaller slices and round out the plate with a pile of garlicky beans or a bowl of soup.
So here’s a reliable roadmap: clear steps, a flexible ingredient list with US and metric measures, and notes for troubleshooting. The result is a galette with crisp edges, a tender center, and balanced flavors—savory, a little sweet, and very satisfying.
What Is a Galette—and Why Make One Instead of a Pie?
A galette is a free-form tart baked on a flat surface rather than in a pan. The dough is rolled into a circle, the filling goes in the center, and the edges fold over to create a rustic rim. It’s forgiving: the shape can be a little uneven, the folds can overlap where they want to, and the result still looks handcrafted in the best way.
Why choose a galette here?
- Crisp crust: Exposed pastry browns beautifully and stays crisp, even under a hearty filling.
- No soggy bottom: The filling is pre-cooked, so excess moisture evaporates before the tart goes in the oven.
- Speed and flexibility: One crust to roll, one pastry to chill. You can scale it up or down and swap vegetables without worrying about fit or exact volumes.
Ingredient Notes (and Smart Swaps)
- Butternut squash: Choose a firm squash with a matte skin and a heavy feel. Roasting in cubes (¾-inch/2 cm) gives caramelized edges and a tender center. Kabocha or delicata also work; if using delicata, keep the peel on.
- Alliums: Leeks bring a mild, buttery sweetness; yellow onions are a fine stand-in. Cook them slowly so they soften without burning.
- Greens: Curly kale, lacinato kale, or Swiss chard add color and texture. Remove tough ribs, chop, and sauté briefly so they don’t leach water into the crust.
- Cheese: Gruyère melts smoothly and tastes nutty; Parmesan adds sharpness. A mix keeps the filling balanced. Fontina or Comté can pinch-hit for Gruyère.
- Herbs and aromatics: Fresh thyme and chopped sage complement squash. Garlic rounds things out. A pinch of red pepper flakes is optional heat.
- Crust: An all-butter dough gives the best flavor and flake. Apple cider vinegar in the water helps keep it tender. In a pinch, a good store-bought pie crust works.
- Finishes: An egg wash helps the rim gloss and brown. A final dust of Parmesan or black pepper right before baking adds extra aroma.
How to Keep the Galette from Getting Soggy
- Roast the squash: High heat drives off moisture and encourages browning.
- Cook the alliums low and slow: You want soft, sweet leeks/onions—not wet ones.
- Cool the components: Warm filling can steam the dough; let everything come to room temp.
- Create a cheese “moisture barrier”: Spread shredded Gruyère on the dough before the vegetables. It melts into a protective layer.
- Mind your border: Leave a 2-inch (5 cm) margin to fold over. Seal cracks so juices don’t seep out.
Make-Ahead and Freezer Notes
- Dough: Refrigerate up to 48 hours or freeze (wrapped well) for 2 months. Thaw in the fridge.
- Roasted squash + alliums: Refrigerate up to 24 hours. Rewarm gently just to loosen, then cool before assembling.
- Assembled, unbaked galette: Freeze on a sheet pan until firm, wrap tightly, and bake from frozen (add 10–15 minutes).
- Baked galette: Cools well and reheats at 350°F (175°C) for 10–15 minutes.
Equipment
- Half-sheet pan (18×13 in / 46×33 cm) or large baking sheet
- Parchment paper
- Large mixing bowl
- 10–12 in (25–30 cm) skillet (cast iron or heavy stainless)
- Chef’s knife and peeler
- Rolling pin
- Pastry brush
- Digital scale (recommended)
Prep and Bake Time
- Active prep: ~45 minutes
- Dough chilling: 30 minutes (hands-off)
- Roasting: 30–35 minutes
- Baking: 30–35 minutes
- Total time: ~1 hour 45 minutes (including chilling and roasting)
Yield
- Servings: 6 generous slices (main course) or 8 smaller wedges (appetizer)
Ingredients (US & Metric)
| Ingredient | US Measure | Metric |
|---|---|---|
| All-Butter Galette Dough | ||
| All-purpose flour | 1 ¼ cups | 156 g |
| Fine sea salt | ½ tsp | 3 g |
| Unsalted butter, cold, cut in ½-inch cubes | 8 Tbsp (1 stick) | 113 g |
| Ice water | 4–6 Tbsp | 60–90 ml |
| Apple cider vinegar (in the ice water) | 1 tsp | 5 ml |
| Roasted Squash & Filling | ||
| Butternut squash, peeled, seeded, ¾-in cubes | ~1 ½ lb | ~680 g |
| Extra-virgin olive oil, divided | 2 Tbsp + 1 Tbsp | 30 ml + 15 ml |
| Fine sea salt | 1 tsp (divided) | 6 g |
| Freshly ground black pepper | ½ tsp (divided) | 2 g |
| Fresh thyme leaves | 1 Tbsp | 3 g |
| Fresh sage, finely chopped | 1 Tbsp | 3 g |
| Leek (white + light green) or yellow onion, thinly sliced | 2 cups (packed) | 200 g |
| Garlic, minced | 2 cloves | 8 g |
| Curly or lacinato kale (stems removed), chopped | 3 cups (loosely packed) | 90 g |
| Red pepper flakes (optional) | ¼ tsp | 0.5 g |
| Gruyère, coarsely shredded | 4 oz | 113 g |
| Parmesan, finely grated (plus extra for finish) | 1 oz | 28 g |
| Egg + 1 tsp water (for egg wash) | 1 large | 1 large |
Store-bought crust option: Substitute one 9–10 in (23–25 cm) unbaked pie crust for the homemade dough.
Preparation Instructions
1) Make the Dough
- Mix dry: In a large bowl, whisk flour and salt.
- Cut in butter: Add cold butter. Use fingers or a pastry blender to flatten and coat the cubes until you have a mix of pea-size pieces and thin flakes.
- Add liquid: Stir vinegar into the ice water. Drizzle in 4 Tbsp (60 ml), tossing with a fork until the dough holds together when pressed. Add the last tablespoon or two only if needed—dough should look shaggy but cohesive.
- Form and chill: Gather into a disk about 1 inch (2.5 cm) thick. Wrap and chill 30 minutes.
2) Roast the Squash
- Heat oven: 425°F (220°C). Line a sheet pan with parchment.
- Season: Toss squash with 2 Tbsp (30 ml) olive oil, half the salt and pepper, thyme, and sage. Spread in a single layer.
- Roast: 30–35 minutes, turning once, until edges are caramelized and centers are just tender. Cool to room temp.
3) Cook the Alliums and Greens
- Sauté: Warm 1 Tbsp (15 ml) olive oil in a large skillet over medium-low heat. Add leeks/onions and the remaining salt and pepper. Cook, stirring occasionally, 10–12 minutes until soft and lightly golden.
- Aromatics and greens: Add garlic; cook 30 seconds. Add kale and a pinch of red pepper flakes if using. Cook 2–3 minutes until wilted and any moisture cooks off. Cool completely.
4) Assemble
- Lower oven: Reduce oven to 400°F (205°C). Line a fresh parchment on the sheet pan.
- Roll dough: On a lightly floured surface, roll the chilled dough into a 13-inch (33 cm) round, about ⅛ inch (3 mm) thick. Transfer to the lined sheet.
- Cheese barrier: Scatter Gruyère evenly over the center, leaving a 2-inch (5 cm) border. Sprinkle half the Parmesan.
- Filling: Spoon on the cooled onion-kale mixture. Top with roasted squash. Press gently to level.
- Fold and seal: Fold the border up and over the filling, pleating as you go. Patch any cracks so juices stay inside. Brush crust with egg wash. Dust the rim and exposed filling with the remaining Parmesan and a little black pepper.
5) Bake
- Bake: 30–35 minutes at 400°F (205°C), until the crust is deeply golden and the cheese bubbles at the edges.
- Rest: Cool on the pan 10 minutes to set the crust. Slide onto a cutting board and slice into wedges.
Serving Suggestions
- Simple salad: Toss arugula or mixed greens with lemon juice, olive oil, and flaky salt.
- Add a condiment: A spoonful of yogurt whisked with lemon zest and black pepper is bright alongside.
- Make it a spread: Pair small wedges with olives, roasted peppers, and a bowl of white bean dip.
Flavor Variations (Same Method, New Personality)
- Mushroom + Thyme: Swap half the squash for roasted cremini or shiitake.
- Caramelized Onion + Blue Cheese: Use sweet onions and a modest amount of crumbled blue (it’s potent).
- Feta + Chard + Dill: Replace Gruyère with feta (reduce Parmesan) and fold in chopped dill.
- Pancetta Edition: Crisp 3 oz (85 g) pancetta; fold into the greens. Reduce added salt.
Troubleshooting Guide
- Crust tearing while folding: Patch tears with dough scraps and press to seal. A little water on your finger helps adhesion.
- Wet bottom: Ensure the filling is fully cooled and not watery. Roast squash thoroughly. Bake on the lower-middle rack so heat reaches the base.
- Pale crust: Keep baking until deep golden. Ovens vary; give it 5 more minutes if needed.
- Crumbly dough that won’t hold together: Add ice water 1 teaspoon at a time and gently mix. Warm hands can melt butter—chill the dough 10 minutes, then try again.
- Tough crust: Overworking develops gluten. Mix just until the dough holds together and let it rest the full 30 minutes.
Storage and Reheating
- Refrigerate: Wrap leftovers and refrigerate up to 3 days.
- Reheat: 350°F (175°C) for 10–15 minutes on a sheet pan; the crust will crisp back up.
- Freeze: Wrap slices tightly and freeze up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes.
Scaling the Recipe
- Two smaller galettes: Divide the dough and filling in half and build two 8–9 inch (20–23 cm) tarts. Reduce bake time to 22–28 minutes.
- Appetizer minis: Roll the dough into a rectangle and cut four rough squares. Fill lightly, fold corners, and bake 18–22 minutes.
Nutritional Information (Estimated, per serving of 6)
- Calories: ~440
- Total fat: ~26 g
- Saturated fat: ~14 g
- Carbohydrates: ~34 g
- Fiber: ~4 g
- Total sugars: ~6 g
- Protein: ~10 g
- Sodium: ~600 mg
(Estimates will vary based on exact brands, cheese saltiness, and crust thickness.)
Why This Works (Technique Recap)
- High-heat roasting concentrates the squash’s natural sugars and drives off moisture.
- Low, steady heat for alliums builds flavor without browning too fast.
- Cheese-first assembly keeps the base dry and melt-seals the crumb.
- Cold butter + brief mixing deliver flakes in the crust.
- Resting the dough relaxes gluten for easier rolling and a tender bite.
- Hot oven finish ensures deep color and crisp edges.
Recipe Card (Quick Reference)
Butternut Squash Galette with Kale, Leeks, and Gruyère
Crisp, buttery crust wrapped around roasted squash, soft alliums, and greens, finished with Gruyère and Parmesan.
Equipment: Sheet pan, parchment, skillet, rolling pin, bowl, pastry brush, knife, peeler, scale (recommended)
Prep: ~45 min active + 30 min chill
Cook: 30–35 min roast + 30–35 min bake
Servings: 6 (main) or 8 (appetizer)
Ingredients
(See the US/metric table above.)
Directions
- Dough: Mix flour/salt. Cut in cold butter. Add ice water with a splash of vinegar until the dough holds together. Form a disk; chill 30 minutes.
- Roast squash: 425°F (220°C), toss cubes with oil, salt, pepper, thyme, and sage. Roast 30–35 minutes; cool.
- Sauté alliums/greens: Medium-low heat, cook leeks/onions in oil with salt and pepper until soft and lightly golden. Add garlic 30 seconds. Stir in kale until wilted; cool.
- Assemble: Lower oven to 400°F (205°C). Roll dough to a 13-in (33 cm) round. Move to a lined sheet. Layer Gruyère, half the Parmesan, alliums/greens, then squash, leaving a 2-in (5 cm) border. Fold edges over to pleat. Brush with egg wash; sprinkle remaining Parmesan.
- Bake: 30–35 minutes until deeply golden. Rest 10 minutes; slice and serve.
Notes for Busy Cooks
- Use pre-cut squash from the produce section to save time.
- Lean on store-bought crust when needed; let it warm slightly so it won’t crack when unrolled.
- Batch the base: Double the roasted squash and alliums; use half for this galette and the rest in tomorrow’s soup or grain bowl.
Seasonal Pairings
- Fall: Shaved apple and fennel salad, cider vinaigrette.
- Winter: Brothy white beans with rosemary and lemon.
- Spring: Lightly dressed baby arugula and radish.
- Anytime: A squeeze of lemon over each slice right before serving brightens the flavors.
Final Checks for Success
- Cool components before assembly.
- Patch dough cracks before baking.
- Bake until the crust is deeply golden—the last 5 minutes are where flavor happens.
- Rest 10 minutes before slicing so the structure sets.
You’ll end up with a galette that slices cleanly, tastes balanced, and feels right at home on a casual Wednesday night or a holiday table.
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