Butternut Squash and Goat Cheese Galette

Really impressed with this- used feta cheese instead of goats cheese & crumbled it on the base. Added a swirl of Balsamico sauce before serving & was quickly wolfed down by the whole family!

I recently made a flatbread recipe that called for using a vegetable peeler to create the really thin squash slices. I used my "Y" peeler and it worked beautifully!

A galette is a rustic tart. It isn't made in a pie tin, but is baked on a flat cookie sheet. (I might try baking this recipe on my pizza stone!) You'll pile the filling just on the center of the dough leaving a couple inches all around. Then bit by bit fold the edges in towards the center, leaving the middle open. Googling "galette" might also help!

Very nice and super easy . . . because I used frozen crust, herbed goat cheese (spread right out of the package), fresh herbs on hand, and the cuisinart to do the slicing.

So good! I used two full pie crusts from a pre-made package and rolled them together, instead of using 12 oz of a 14 oz package. I increased the other ingredients by just a touch to compensate. The two crusts were substantial enough to hold the filling and still have a nice crispy bottom. A delicious recipe....will be making for Thanksgiving! (I made two, one with smoked paprika and then one with regular paprika, which turned out just as delicious!)

I'm about to make this, but I have reservations about all the butter. Regarding the dough: this is a 3:2 Flour:butter ratio. The Joy of Cooking uses a 5:4. I'm going to give this one a go from my French neighbor's recipe: 200g Flour, 68mL Olive oil, 90 mL cold water, pinch of salt.

Used what I had on hand and this galette as great. Thin half moons of Delecata squash, a mixture of feta/chevre/labne, and a prefab crust. Delicious and easy!

I believe we fold the two inch border to form that rim around the edge, pressing the little overlaps to secure the rim.

This is my basic pie crust recipe but I freeze the butter for a while and then grate it into the flour, works like a charm. Substituting 1/3 cup of the flour with wheat flour is great for savory galettes like this.

I usually describe it as folding the dough over the filling by a couple of inches and then pinching together the parts of the crust that overlap. It is a galette-style pie, so it will be open in the middle. Opposite sides of the folded-over crust do not meet.

Since the recipe appeals to you, make it for yourself (maybe he gets fast food for himself that night) and either freeze extra portions for lunches, or take the rest to work to be appreciated by co-workers. It's okay to have your own tastes.

Great recipe! Delicious and relatively easy. I used marjoram instead of thyme, because that was what I had fresh in the garden. Dinner for 2 with a green salad. No leftovers. The goat cheese was not very easy to spread - I might add a drop or 2 of water to loosen it next time, but otherwise this could not have been tastier. I used vegan butter in the crust and may try it using vegan feta instead of chevre for a totally vegan meal.

Prebaked 1/4” sliced squash (mandolin) in 350 oven , evoo, on parchment lined pan 20 min. Sweated onions in a trace of evoo. Todays herbs are parsley, sage, green onion ends. LeClare goats cheese, room temp. Final dusting of freshly ground sea salt. Puff pastry rolled to round, baked on a pizza pan, no parchment. We enjoyed with a fresh green salad, vinaigrette, bleu cheese and dried cranberries. Make it again please!

Gorgeous looking and tasty. Very easy too -- perfect for the holidays. Only ingredient deviation was using an herbed goat cheese and adding some red pepper flakes. Also, I wished that I had separated the squash and the onions. I ended up fishing out the butternut squash discs and overlapping them in the galette and then tucked the onions in and on top. Also after the egg wash sprinkled generously with fleur de sel, which looked beautiful and made the crust pop.

Check out Claire Saffitz's method of prepping to roll out refrigerated pie dough - involves lightly whacking it all over with a rolling pin to make the very chilled butter more pliable but not let the dough heat up. You can see her approach in multiple videos, most recently around the 20 minute mark of Claire Saffitz Cooks Her Ideal Thanksgiving: https://www.youtube.com/watch?v=0rHT0QPvLTc