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Butternut Squash Galette (Free-Form Tart)

Butternut Squash Galette for Cozy Fall Gatherings

This Butternut Squash Galette (Free-Form Tart) captures the essence of fall with sweet squash and tangy onions.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American, Fall
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 certain amount Dough Feel free to use a pre-made crust for convenience!
For the Filling
  • 1 medium Butternut Squash Can substitute with pumpkin or sweet potatoes if needed.
  • 1 medium Red Onion Yellow onion works as a milder alternative.
  • 2 tablespoons Olive Oil Avocado oil is a healthier swap.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 teaspoon Onion Powder Optional if you're short on pantry essentials.
  • 1/4 teaspoon Cayenne Pepper Powder Black pepper serves as a milder alternative.
  • 4 ounces Boursin Cheese Goat cheese can be used for a tangy twist.
  • 4 ounces Gorgonzola Dolce Feta cheese can be a lighter substitute.
  • 8 leaves Sage Leaves Thyme is a suitable alternative if you prefer a different herb.
  • 1/2 cup Parmesan Cheese Consider using Pecorino Romano for a change.
For the Topping
  • 1 tablespoon Heavy Cream Omit for a lighter tart if desired.
  • to taste Black Pepper Season the top right before baking.

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). On a lined baking sheet, toss cubed butternut squash with olive oil, garlic powder, onion powder, cayenne pepper, and a sprinkle of salt. Roast for 15-20 minutes until tender.
  2. While the squash roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add sliced red onions, season with salt, and sauté for 3-5 minutes until translucent.
  3. Lower oven temperature to 350°F (175°C). Roll out your dough into a 12-14 inch circle. Spread a layer of Boursin cheese in the center, leaving a 1-inch border. Layer on the roasted squash, sautéed onions, and crispy sage leaves.
  4. Fold the edges of the dough over the filling to create a rustic border. Brush with heavy cream and sprinkle Parmesan cheese and black pepper on top. Bake for 45-50 minutes until golden brown and flaky.
  5. Let the Butternut Squash Galette cool for 5-10 minutes on a wire rack. Slice, serve warm, and finish with crumbled gorgonzola on top.

Nutrition

Serving: 1tartCalories: 350kcalCarbohydrates: 25gProtein: 9gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For best results, keep dough chilled, roast squash evenly, and don't overcrowd filling for a crispy edge.

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