Butternut Squash and Goat Cheese Galette

A rustic and elegant dish, the Butternut Squash and Goat Cheese Galette offers a blend of creamy, tangy, and savory flavors wrapped in a flaky pastry crust. Perfect for a cozy autumn dinner or an impressive appetizer, this galette showcases the sweetness of roasted butternut squash, the earthy notes of caramelized onions, and the richness of goat cheese. With a hint of thyme and a drizzle of honey, this galette strikes a delightful balance between sweet and savory, making it a beautiful centerpiece for any meal.

Ingredients:

• For the crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • ¼ cup ice water
• For the filling:
  • 2 cups butternut squash, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 3 ounces goat cheese, crumbled
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 tablespoon honey (optional)

Instructions:

1. Make the crust: In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the filling: Preheat the oven to 400°F (200°C). Toss the butternut squash slices with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes, or until tender.
3. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, cooking slowly until the onions are golden and caramelized, about 15–20 minutes.
4. Assemble the galette: On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer the dough to a parchment-lined baking sheet. Arrange the roasted squash and caramelized onions in the center of the dough, leaving a 2-inch border. Sprinkle the crumbled goat cheese and thyme over the top.
5. Fold the edges of the dough up and over the filling, pleating as needed. Brush the crust with a little olive oil or beaten egg for a golden finish.
6. Bake the galette for 30–35 minutes, or until the crust is golden brown. Drizzle with honey, if desired, before serving.
7. Serve warm and enjoy the flaky, creamy goodness of this seasonal galette!