Galettes are something everyone needs to have in their back pocket. They’re rustically gorgeous and showstopping yet so simple it almost feels like cheating.
While you can totally make your own pie crust (just use your favorite homemade recipe if you’d like), I say focus on the filling, and leave the crust to the grocery store. A simple store-bought flat pie crust is transformed when it’s filled with maple butter-coated butternut squash, goat cheese and fresh sage.
Eat it as a light vegetarian lunch, or serve it alongside dinner. Either way, it’s a keeper that will impress everyone.
Maple butternut squash goat cheese galette recipe
Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes
- 1/2 small butternut squash, cubed
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 1 store-bought flat pie crust
- 1 ounce goat cheese
- Chopped fresh sage, for garnish
- Heat the oven to 400 degrees F.
- In a medium bowl, toss the butternut squash with olive oil, salt and cinnamon, then spread the mixture out onto a greased baking sheet. Roast for 10 minutes, until just tender (not browned), then remove it from the oven, and set it aside.
- In a small saucepan over medium heat, combine the butter and maple syrup. Stir until the butter has melted.
- To a medium bowl, transfer the squash, pour the butter-maple syrup mixture into the bowl, and toss until well coated. Set aside.
- Lay the pie crust out on a piece of parchment paper.
- Spoon the butternut mixture (leaving excess liquid in the bowl) into the center of the pie crust, leaving a 1-1/2-inch border around the edges.
- Carefully fold up the sides around the butternut squash, overlapping as necessary and pinching together as you go around.
- Spoon a tablespoon or so of the excess butter mixture on top of the butternut squash, and brush the sides of the pie crust with it as well.
- Place on a rimless baking sheet, and bake for 20 – 25 minutes, until the edges are golden brown.
- Remove from the oven, dot the goat cheese on top of the squash, and garnish with sage while still hot.
- Let cool for 5 – 10 minutes before slicing and serving.