This cheesy butternut squash and roasted garlic galette is filled with 3 types of cheese, roasted garlic and tons of roasted butternut squash. It's a rustic savory pie that is both delicious and vegetarian. I love having this when I'm taking part in Meatless Mondays or hosting friends.
As you may have noticed, I'm a fan of galettes. They're all the prettiness of a pie without all the fuss... what's not to like?! It's rustic, delicious and cuts on the amount of dishes I have to wash at the end.Â
My favorite part of this cheesy butternut squash and roasted garlic galette is that it tastes even better the next day. Ideally, you'd use shredded havarti and fontina cheese, but I opted to use freshly sliced from my local deli. The shape of the cheese doesn't matter much as long as you have it.
ingredients
- butternut squash
- olive oil
- fresh thyme
- garlic
- kosher salt
- black pepper
- fresh ricotta
- salt
- havarti cheese
- fontina cheese
Instructions to make this savory pie
Make your pie crust
- Combine flour, ½ teaspoon of salt and ½ teaspoon of sugar in a food processor (hand mixer works fine if you don't have a food processor).
- Add butter and mix until the mixture looks crumbly, with the butter the size of small peas. Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
- Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.
Roast your butternut squash
- Slice the squash in half and peel the entire squash and remove the seeds.
- Once you've removed all of the skin and seeds, slice it into ¼-inch-thick slices. Put the sliced squash in a large bowl and add the olive oil, minced garlic and thyme. Toss to coat evenly, don't be afraid to stick your hands in the bowl and get a little greasy #SinPena. Spread out the sliced and seasoned squash onto the prepared baking sheets.
- Sprinkle the squash with the salt and pepper. Put the unpeeled garlic cloves on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let those suckers cool down.
- When the garlic is cool, peel and put in a bowl. Mash with the back of a wooden spoon until smooth and all the cloves have been dismembered.
- Stir in the ricotta and the pinch of salt. Then, spread the garlic-cheese mixture over the top of the prepared pastry, leaving about a 1-inch border.
- Spread half of the squash of the ricotta cheese mixture. Cover the butternut squash with a layer of fontina and havarti cheese.
- Add the remaining butternut squash on top of the cheese layer. Top the butternut squash with the remaining cheese until completely covered.
- In a small bowl, combine the egg yolk and tablespoon of water. Whisk the yolk and water until combined. Fold the edges of the pastry toward the center of the galette. Brush the yolk and water mixture over the folded pastry crust, this will make the crust shiny and golden.
- Lightly sprinkle coarse sea salt along the prepared crust (optional). Then, pop that sucker in the oven and bake until the crust is crisp and golden, about 25-30 minutes. Let it cool down slightly before stuffing your face slicing and serving.
Substitutions
Don't want to peel and cut your own butternut squash? You could opt for precut butternut squash, but I don't recommend it. The results wont be as good. Precut squash tends to be overly ripe and you run the risk of it becoming mush.
Dont have time to make your on pie crust? You can use storebought ready to use pie crust
Storage
Left over galette can be stored in an airtight container. To warm up, warm in a toaster oven or in the oven for best results.
Check out these other recipes
Cheesy Butternut Squash and Roasted Garlic Galette Recipe
Flakey pie crust filled with roasted butternut squash and layers of cheese
Servings: 4 people
Calories: 847kcal
Ingredients
- For the pastry:
- 1 ¼ cups of all purpose flour plus some extra for rolling.
- ½ teaspoon of salt
- ½ teaspoon of sugar
- ½ cup of unsalted very cold butter cut into small cubes
- 3 tablespoons of cold water
- 1 egg yolk
- 1 tablespoon of water
- For the Filling:
- 1 butternut squash
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves chopped
- 1 clove of garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 10 large cloves of garlic whole and unpeeled
- 1 cup of fresh ricotta
- pinch of salt
- ½ cup of havarti cheese
- 1 cup fontina cheese
Instructions
- Preheat your oven to 400F, line two baking sheets with parchment paper and set them aside. Combine flour, ½ teaspoon of salt and ½ teaspoon of sugar in a food processor (hand mixer works fine if you don't have a food processor).
- Add butter and mix until the mixture looks crumbly, with the butter the size of small peas. Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
- Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.
- Slice the squash in half and peel the entire squash and remove the seeds.
- Once you've removed all of the skin and seeds, slice it into ¼-inch-thick slices. Put the sliced squash in a large bowl and add the olive oil, minced garlic and thyme. Toss to coat evenly, don't be afraid to stick your hands in the bowl and get a little greasy #SinPena. Spread out the sliced and seasoned squash onto the prepared baking sheets.
- Sprinkle the squash with the salt and pepper. Put the unpeeled garlic cloves on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let those suckers cool down.
- Remove the disk from the refrigerator and remove the plastic wrap. Over a lightly floured surface, roll out the dough to a 12-13 inch circle. Make sure your dough is not sticking to the surface, add flour as needed. Transfer to a parchment lined baking sheet.
- When the garlic is cool, peel and put in a bowl. Mash with the back of a wooden spoon until smooth and all the cloves have been dismembered.
- Stir in the ricotta and the pinch of salt. Then, spread the garlic-cheese mixture over the top of the prepared pastry, leaving about a 1-inch border. Spread half of the squash of the ricotta cheese mixture.
- Cover the butternut squash with a layer of fontina and havarti cheese. Add the remaining butternut squash on top of the cheese layer. Top the butternut squash with the remaining cheese until completely covered.
- In a small bowl, combine the egg yolk and tablespoon of water. Whisk the yolk and water until combined. Fold the edges of the pastry toward the center of the galette. Brush the yolk and water mixture over the folded pastry crust, this will make the crust shiny and golden.
- Lightly sprinkle coarse sea salt along the prepared crust (optional). Then, pop that sucker in the oven and bake until the crust is crisp and golden, about 25-30 minutes. Let it cool down slightly before stuffing your face slicing and serving.
Notes
Pro Tip: If you don't have the time to make your own pie crust, a ready made crust like this one works fine.
Nutrition
Serving: 1slice | Calories: 847kcal | Carbohydrates: 56g | Protein: 30g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1134mg | Potassium: 828mg | Fiber: 5g | Sugar: 5g | Vitamin A: 21562IU | Vitamin C: 41mg | Calcium: 603mg | Iron: 4mg
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Unknown says
Ay Mama!! This sounds amazing!!