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Parmesan Crusted Butternut Squash Galette

Parmesan Crusted Butternut Squash Galette
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A rustic and flaky Parmesan Crusted Butternut Squash Galette combining thinly sliced roasted butternut squash with a crispy, golden Parmesan cheese crust. This elegant yet simple savory tart is perfect for cozy dinners or festive occasions, delivering a delightful balance of creamy sweetness and savory, cheesy crunch in every bite.

Ingredients

Main Ingredients

  • Butternut Squash: peeled and thinly sliced (about 1/8 inch thick), quantity as needed for a 12-inch galette
  • Parmesan Cheese: freshly grated, about 1 to 1 ½ cups
  • Pie Dough: 1 batch of store-bought or homemade dough (enough to roll into a 12-inch circle)
  • Olive Oil: for tossing squash and brushing crust, about 2-3 tablespoons
  • Fresh Herbs (thyme or sage): 1 to 2 teaspoons, chopped or whole leaves
  • Salt: to taste, about ½ to 1 teaspoon
  • Black Pepper: freshly ground, to taste, about ¼ teaspoon
  • Garlic (minced or powdered): 1 to 2 cloves minced or ½ teaspoon powder

Instructions

  1. Prepare the Butternut Squash: Peel and slice the butternut squash thinly (about 1/8 inch thick) to ensure even roasting. Toss the slices in olive oil, minced garlic, salt, pepper, and fresh herbs. This seasoning enhances the natural sweetness and melds the flavors with the crust.
  2. Roll Out the Pie Dough: On a lightly floured surface, roll the pie dough into a rough 12-inch circle, keeping the edges slightly thicker for folding. Transfer the dough carefully to a parchment-lined baking sheet for easy handling.
  3. Layer the Squash and Cheese: Evenly sprinkle a generous layer of freshly grated Parmesan cheese on the dough, leaving a 2-inch border free of cheese. Arrange the seasoned squash slices on top in a single overlapping layer.
  4. Fold and Crimp the Edges: Fold the edges of the dough up over the squash to form rustic pleats, leaving the center exposed. This helps trap moisture and keeps the filling secure during baking.
  5. Add the Final Parmesan Crust: Brush the exposed dough edges with olive oil and sprinkle extra Parmesan cheese on top. This step creates a beautifully golden, crispy crust with a cheesy crunch.
  6. Bake Until Golden: Bake the galette in a preheated 400°F (200°C) oven for 30-35 minutes, or until the crust turns golden and the squash is tender. Let the galette cool a few minutes before slicing so the filling sets perfectly.

Notes

  • Use room temperature dough for easier rolling and folding without cracking.
  • Slice the squash uniformly thin to ensure even roasting and texture.
  • Avoid overloading the filling to keep the crust crisp and prevent sogginess.
  • Refrigerate the assembled galette for 15 minutes before baking to maintain its shape.
  • Opt for freshly grated Parmesan cheese for better melting and browning.

Nutrition

Keywords: Parmesan crust, butternut squash galette, fall recipe, cheesy tart, vegetarian appetizer, flaky pie crust, roasted squash

Find it online: https://juliaglam.com/parmesan-crusted-butternut-squash-galette/