Butternut Squash Galette
Butternut Squash Galette is a savory butternut squash galette with caramelized leeks, gruyere cheese and the flakiest pastry dough ever!
In cooking school, I had an improvisational exam prep where I had to create a dish out of butternut squash and spinach with no recipe. I made a savory galette, and I was so happy with it that I couldn’t wait to post it here.
I made it this butternut squash galette at home the weekend after I graduated, but it needed more squash and leeks. This meant I needed to make it again to get the recipe just right, which I was more than obliged to do. 🙂
We need to talk about the pastry dough for this galette first and foremost. This dough was dubbed “Super Dough” in class because it can do no wrong. It’s so buttery and flaky, and while it benefits from chilling, it’s not necessary.
Super Dough is made in the food processor, so it comes together in minutes, which is I why I chose this particular dough to memorize for my improvisational exams.
It’s the perfect for pastry novices, because it’s got plenty of butter in it, which makes it quite forgiving. Even if your not a pastry novice, this is a pastry dough you need in your repertoire, because who doesn’t want a dough that’s super simple, forgiving, and doesn’t require chilling?
It’s a dream come true.
This dough recipe calls for milk instead of water, and vinegar as well. The milk helps the crust brown more quickly, and the vinegar makes it super flakey. Super dough = super flakey. 🙂
In the top left diagram, the flour and salt are placed in the food processor first and pulsed to combine, then the cold butter cubes are added. The mixture is pulsed about 30-35 times, until it resembles a coarse meal and the butter is in pea-sized chunks.
The top center diagram is what the dough looks like after the milk and vinegar have been added and pulsed until the dough forms moist clumps. You can do this further until the dough forms more of a ball, but I chose not to over process it, dump it out, and knead it gently into a disk by hand. At this point, you can wrap the flattened disk in plastic wrap and chill it, or just keep on going. 🙂
I rolled out the dough to about 1/8″ thick, and it was about 16″ across. It’s a lot of dough, so you can decide whether you’d like to make one large galette or smaller ones.
The leeks are the next important thing, and these can be done ahead of time, even a day or two before. Simply cut the dark green tops off the leeks, and cut them lengthwise down the center as shown in the first photo.
Wash the leeks by placing them under running water and separating the layers so all of the dirt and grit can just flow out. Halve the leeks, then slice thinly. You’ll have a lot of leeks here, but they cook down to nothing, and you need plenty to top that dough, giving it lots of moisture.
The center diagram shows the leeks cooking with a parchment paper lid on very low heat. What the lid does is helps the leeks steam and soften. After 20 minutes, you can remove the lid and increase the temperature to get the leeks nice and caramelized, about another 15-20 minutes.
You’ll need quite a large butternut squash for this recipe as well, and I prefer one with a very long neck so I can get those pretty half moon pieces and fewer seeds. I roasted them on two rimmed baking sheets because if they’re overcrowded in the pan they steam instead of roast.
The squash should be soft, but not mushy, because it will continue to cook and caramelize during the galette baking time.
I roasted the squash and cooked the leeks the day before so that all I needed to do on galette baking day was make the dough and assemble.
When assembling the galette, mix the leeks with a tablespoon or two of Greek yogurt. If you don’t have that, you can use sour cream or creme fraiche. This gives the leeks more moisture and some richness.
Spread the leeks over the galette, leaving about an inch and a half of dough around the edges for folding. Next, layer the squash in a decorative pattern, and top with the Gruyere cheese. Fold the dough over, overlapping slightly, and brush with egg wash.
In 30 minutes, you’ll have a beautiful, golden brown galette.
In school I served this galette with my spinach walnut pesto, which was delicious, but I think it’s great on it’s own as well.
The best part about this butternut squash galette is that you can customize it to your liking.
Or quite possibly the best part is the fact that this galette means it’s perfectly acceptable to eat pie for lunch or dinner. 😉
We all want an excuse to eat pie for lunch or dinner, don’t we?
Consider this galette to be your perfect excuse. 🙂
More pastry recipes:
Quick and Easy Flaky Pie Crust
Ratatouille tart by Smitten Kitchen
Tomato tart by Pioneer Woman
Butternut Squash Galette
For the Super Dough:
- 10 ounces all purpose flour
- ½ teaspoon salt
- 8 ounces 2 sticks cold unsalted butter cut into ½” cubes
- ⅓ cup milk I used non-fat
- 1 tablespoon apple cider vinegar
- 1 large egg yolk and 2 teaspoons of water for egg wash
For the Squash:
- 2½ pound butternut squash peeled, seeded, and sliced into ¼” slices
- 2-3 tablespoons olive oil
- 2 tablespoons honey
- ⅛ – ¼ teaspoon cayenne pepper
- sea salt to taste
For the leeks:
- 2 tablespoons unsalted butter
- 1-2 tablespoons olive oil
- 1 lb. leeks dark tops removed, washed, halved, and thinly sliced (about 4 cups)
- salt to taste
- 2 tablespoons plain Greek yogurt I used Chobani 0%
- 1 cup grated Gruyere cheese
Prepare the dough:
- Place the flour and salt in the bowl of a food processor and pulse to combine. Remove the lid and top with the cold butter chunks. Replace the lid and pulse 30-35 times, or until the mixture resembles a coarse meal with the butter in pea-sized chunks.
- Mix the vinegar with the milk in a measuring cup. With the processor running, add the milk through the feed tube until the mixture begins to clump and form a ball. Remove from the processor on a lightly floured work surface and flatten into a disk. At this point, the dough can be wrapped in plastic wrap and chilled, or assemble the galette with the cooled roasted squash and leeks.
Prepare the squash:
- Preheat the oven to 400 degrees. Toss the squash slices with the olive oil, honey, cayenne, and enough salt to season well. Place in a single layer on (2) rimmed baking sheets, being sure not to overcrowd the pan or the squash will steam instead of roast. Bake for 30-35 minutes until nicely softened but not mushy. Cool.
Prepare the leeks:
- Heat the butter and oil in a large sauté pan over low heat. Add the leeks and salt, and sauté until coated with the butter and oil. Place a parchment lid over the leeks, which is a square of parchment paper with a small hole cut out in the center. This will steam the leeks gently to soften.
- After 20 minutes, remove the lid, and increase the temperature to medium low, careful not to burn the leeks. When the leeks are caramelized, about 15 – 20 more minutes, remove from heat and cool.
Assemble the galette:
- Roll the dough out in a large circle ⅛" thick, and roll it loosely around a rolling pin, then unroll it onto a large cookie sheet.
- Mix the cooled leeks with the 2 tablespoons of Greek yogurt, and add salt and pepper to taste. Spread over the dough, leaving a 1½" border around the edges to fold the dough over.
- Layer the squash over the leeks in a decorative patter, overlapping slightly. Top with the grated cheese. Fold the dough over, crimping and overlapping the edges, then brush with the egg wash.
- Bake at 400 degrees until the galette begins to brown, about 15 minutes, then reduce heat to 375 degrees and bake until golden brown on the top and the bottom, about 15-20 minute. Cool 5 minutes on wire rack, and serve warm. Enjoy!
- Total time above includes cooking the leeks and the squash at the same time, and cooling the squash and leeks before assembling.
- The dough, squash, and leeks can all be made ahead, and stored in the refrigerator until ready to use. Just roll out the dough, assemble, and bake!
- Super dough recipe adapted from Tante Marie Cooking School, San Franicsco, CA.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
50 Comments on “Butternut Squash Galette”
This is just perfect, Marcie! I have everything I need for this recipe in my fridge and pantry. Love how buttery and flaky the crust is! Hope you had a great weekend!
I sure hope you get to try it, Ashley! Thanks, and have a wonderful week. 🙂
All I want to do is eat that dough!! Just the dough first. And then I’ll make another batch with the delicious butternut squash filling. Yummm! I can’t wait to try this. Hope you had a great weekend Marcie!
This dough would be great by itself, and it really deserves a post all on its own. I just might do that. 🙂 Thanks, Zainab!
I love a galette and this one looks super delicious! Love the roasted butternut squash and I can not wait to try the super dough.
Thanks, Christin! That dough is beyond amazing. 🙂
I love butternut squash and love galettes…they are so fun to make!! Looks yummy.
Galettes are fun to make…the options for fillings are endless and I love how rustic they are. 🙂 Thanks, Ashley!
This looks so delicious — look at that crust! Super dough, for sure. Any reason to have pie for lunch or dinner and I’m on board.
Thanks, Kelly! I hope you get to try that dough…it’s amazing!
Eek! I’ve been hoping that you would post this recipe every since you made it at cooking school! This just has my name written all over it. And yes, any excuse to eat pie for lunch or dinner is a very very good thing : ) Happy Monday!
I sure did want to post it sooner, but the first round wasn’t up to par. All this pie crust needs LOTS of filling. haha Thanks, Ashley, and hope you’re having a great Monday. 🙂
The Super Dough is like a dream, and deserves a post of it’s own…I’m not ruling that out. 🙂 Thanks, Mary Frances! 🙂
This galette plus a side salad is a perfect lunch. 🙂 Thanks, Meghan!
I memorized so many recipes for improv, but sadly I don’t remember most any more. I need to hit my notes/recipes again! haha I was very intrigued by the milk and vinegar in the recipe, and was an instant believer after tasting one bite of this crust. Thanks, Stacy, and have a great Monday! 🙂
This could easily be at a Parisian bistro with a side salad and wine…I’m with you there! I hope you get to try that Super Dough — it’s out of this world. Thanks, Jamie! 🙂
Your comments are always entertaining, Carol! 🙂 Thank you, and have a great Monday!
I am so excited to try this recipe. I have all the ingredients in the fridge as well.
I hope you enjoy it when you do, Kathy! Have a great evening. 🙂
This looks like the best galette ever! I love leeks in anything!
Thank you so much! This is one of my favorite combinations, ever. 🙂
I love a good savory pie/galette and this looks HEAVENLY!
Thank you so much, Monet! 🙂
Hi, Marcie, I just found your site and love this galette recipe. Congratulations on your recent graduation from the cooking school. This must be an exciting time for you and your family. Thanks for sharing the recipe. 🙂
Hi, Pat! Thanks so much for the congrats, and I’m so glad you’ve stopped by! 🙂
I am so excited to try that super dough. It sounds so simple but looks beautiful in your galette. I love the combination of flavors, too. Butternut squash with leeks sounds amazing.
That dough is almost too good to be true! Thanks, Nicole! 🙂
This sounds incredible. Definitely one to try!
Thank you, Aimee! 🙂
Marcie, I was just thinking that I wanted to make a galette for Easter dinner. This looks so perfect! I just love gruyere cheese and it sounds so good with butternut squash. Great detailed post 😀 Pinning!!
Thanks, Cindy! Galettes are my new favorite thing, and I just might make a fruit-filled one for Easter. Have a great day! 🙂
Marcie, this does look like a great pie for a meal! Thanks for sharing the dough recipe – It will come in handy for me… I also like the flavors – I have a leek and Gruyere cheese in my fridge now just need the squash!
I had to share this dough recipe — it’s worth it’s weight in gold. 🙂 Thanks, Deb, and have a great day.
What a gorgeous galette Marcie! I love the butternut squash and leek combo. It sounds fantastic especially with the gruyere cheese and that buttery/flaky superdough crust – simply perfect!
Thanks, Kelly! It was fun to make…galettes are my new favorite thing. 🙂
This looks so fantastic!!!
This looks fabulous, and I’m sure it tastes as good as it looks! 🙂
Thank you, Dee! We really loved it. 🙂
I LOVE butternut squash! This looks so amazing Marcie! Pinned 🙂
Thank you, Chelsea, and I appreciate the pin! 🙂
I have leeks I need to use up – this looks perfect!
Caramelized leeks are one of the best things ever, right? 🙂
Oh man, this looks amazing. I love that you added leeks! And this is a must make! Mmmm
Thanks, Rachael, and have a great weekend! 🙂
These flavors! This sounds like the perfect fall meal!!
Thank you, Cathy!
I love the savory flavors you have going on – yum!
Thank you, Deb! Hope you’re having a great weekend! 🙂