Rustic Butternut Squash Galette with Rye Crust

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Looking for an elegant vegetarian dish with serious autumn vibes? This Butternut Squash Galette is for you! Cubes of roasted butternut squash, sweet caramelized onions and a combination of gruyere and parmesan cheese are piled high on top of a rye pastry dough and baked until golden brown.

This impressive tart makes a perfect fall supper alongside a simple salad. Or serve wedges of this tasty galette as part of a larger spread. It would be quite at home on the Thanksgiving table, delighting both the vegetarians and non-vegetarians in your life. This one is not to be missed! Let's get started.

Slice of Butternut Squash Galette on a white plate with a fork and white wine.

Why This Recipe Works

A buttery rye crust creates the perfect base for the savory filling of caramelized onions, roasted butternut squash and gruyere cheese.
A layer of mustard brushed on the base of the crust creates a layer of protection between the filling and the dough which helps the crust stay crisp when it bakes.
This galette is "rustic" meaning there is no fussing around with a tart pan. Simply roll out the dough, top with the filling and fold the sides in and up to encase the edges. So simple and a lovely presentation.

What Makes This Recipe Nordic/Scandinavian?

A focus on fresh, seasonal ingredients is a nod to the principles of New Nordic cuisine and the New Nordic food manifesto. The crust of this butternut squash galette is made with rye flour, one of the primary grains associated with Scandinavian cooking and baking.

Ingredients

For The Crust:

This galette dough contains a combination of rye and all purpose flours which creates a flaky, flavorful and tender crust that is a delicious match for the squash and caramelized onion filling.

For the Filling:

Labeled ingredients for Rustic Butternut Squash Galette

Roasted butternut squash and caramelized onions are the stars of the show in this filling. The sweetness of the squash pairs so perfectly with the deep, rich flavor of the onions!
Chopped fresh thyme provides welcome herbal notes.
Dijon mustard, when brushed on the galette prior to adding the filling, creates a barrier between the crust and the remaining ingredients which helps keep the crust crisp rather than soggy.
Two kinds of cheese, gruyere and parmesan, bring a bit of richness and and savory flavor.
Brushing the outside edge of the galette with an egg wash just before baking helps the edges brown nicely and gives the crust a nice sheen.
A shower of chopped fresh parsley finishes the galette off with a visually appealing pop of green and vibrant herb flavor.

How to Make This Recipe

Begin by making the dough: Pulse the rye flour, all purpose flour and salt together in the work bowl of a food processor. Add the cubed, cold butter and pulse until the pieces of butter are no larger than pea-size, about 8-10 pulses.

Transfer the dough to a large bowl. Drizzle the ice water over the top of the dough. Using your fingers or a fork, work the ice water into the dough until it is evenly distributed and you can squeeze the dough together in your hand and it holds its shape. Add another tablespoon or two of water if necessary to help the dough come together.

Transfer the dough to a piece of plastic wrap. Shape it into a disc shape about 5 inches in diameter and wrap the dough tightly in the plastic wrap. Transfer to the refrigerator to chill for at least 1 hour or up to 1 day.

Flour and cubes of butter in the work bowl of a food processor.

A round of dough on a wood surface next to a rolling pin.

While the dough is chilling, make the filling: Heat the oven to 400 degrees. Spread the cubed butternut squash in a single layer on a rimmed baking sheet. Drizzle 1 tablespoon of olive oil over the squash and toss until evenly coated. Season with salt and pepper and transfer to the oven. Roast until squash is tender and golden brown, about 25-30 minutes. Set aside to cool and reduce the oven temperature to 375 degrees.

While the squash is in the oven, caramelize the onions: Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Reduce the heat to medium low and cook until the onions are melty and golden brown, about 20 minutes. If the bottom of your pan is getting too dark during the caramelizing process, add a splash of water to the pan, scrape up the brown bits with a wooden spoon and continue cooking. Set the onions aside to cool.

Caramelized onions in a pan with a wooden spoon.

Roll out the dough: Remove the dough round from the refrigerator and unwrap it. Place it on a piece of parchment paper and lightly dust with flour. Using a rolling pin, roll the dough out into a circle that is 12 inches in diameter, adding more flour as necessary to prevent sticking to your rolling pin (it's okay if it sticks to the parchment paper). Trim the edges of the circle with a pizza wheel, if desired. Transfer the parchment paper with the rolled out dough on to an inverted baking sheet and place in the refrigerator to firm up slightly, about 20-30 minutes.

Rolled out round of galette dough on a parchment lined baking sheet.

Meanwhile, combine the cooled squash, caramelized onions and thyme in a large bowl. Remove the dough round from the refrigerator and place the dough round and parchment inside the rimmed baking sheet. Brush the mustard over the surface of the dough, leaving a 1 ½ inch border around the edges. Sprinkle gruyere cheese in an even layer over the mustard. Top with the caramelized onion and squash mixture, continuing to leave a 1 ½ inch border around the edges. Sprinkle with parmesan cheese.

Fold the border of the dough inward over the squash mixture so that it covers the filling by about 1 inch, overlapping the dough every couple of inches. Gently press dough so that it adheres. Whisk the egg and 1 tablespoon of water together in a small bowl. Brush the border with egg wash.

Transfer the galette to the oven and bake until golden brown, about 50 minutes. Transfer the parchment and the galette to a wire rack to cool slightly. Shower with chopped parsley. Cut into wedges and serve.

Side view of Rustic Butternut Squash Galette

Pastry Dough Expert Tips

I know pastry dough can be intimidating, but really, the process of making it at home is quite easy once you understand a few of the fundamentals:

Use cold butter and ice water. If there was ever a word that was synonymous with good pastry or pie dough, that word is cold. Your ingredients, particularly the butter and the water, should be as cold as possible before beginning.
Cut the butter into the dry ingredients using a food processor until the mixture is like wet sand with some larger, pea-sized pieces of butter remaining. This should only take about 8-10 pulses. It's important not to overwork the dough here as those larger pieces of butter will create pockets once the dough is baked resulting in a more flaky texture in the final product.
Don't skimp on the chilling times. The rest periods built into the recipe are important for the dough to chill prior to the next step. Don't be tempted to shorten or skip this time in the refrigerator as it will ensure a deliciously flaky tart and an easy dough to work with along the way.
Roll the dough on a piece of parchment paper. This will make it much easier to transfer to a baking sheet when you are ready to do so.
The dough should be firm but pliable when you roll it out. If the dough starts to get too warm and soft as you are rolling it will become excessively sticky and difficult to work with. If this happens, simply pop it back in the refrigerator until it is cool enough to work with again.

FAQs

What is a galette?

Easier than a pie or a tart, a galette is essentially just a thin round of pastry dough topped with a sweet or savory filling and folded in on itself around the edges to encase the filling. It is a rustic, delicious and a simply charming way to showcase whatever is in season!

Can I make this galette in advance?

The galette tastes best the day it is made, but you can make the dough and the filling a day ahead of time and store them, tightly covered, in the refrigerator. When you are ready to bake, simply roll out the dough, assemble the galette and pop it in the oven.

What is the best way to store leftovers?

Leftover galette can be stored in tightly covered in the refrigerator for a few days.

Looking for more delicious butternut squash recipes? I've got several for you here on the blog:

Recipe

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