Roasted Butternut Squash Savory Galette

Why You’ll Love This Recipe

You’ll love this savory galette for its warm, complex flavors and buttery, flaky crust. The combination of roasted butternut squash, carrot, apple, and leeks creates a savory filling with a subtle sweetness from the maple syrup and apple. The herbs bring depth, and the crispy, golden crust provides the perfect contrast to the tender filling. It’s a dish that’s both satisfying and comforting, making it ideal for cozy dinners or holiday feasts. Plus, it’s vegan-friendly, so it’s great for all dietary preferences!

Ingredients

For the filling:

• 2 cups butternut squash, sliced thin
• 1 large carrot, sliced into thin rounds
• 1 apple, diced small
• 2 leeks (white and light green parts), sliced thin
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• ½ tablespoon dry rosemary, chopped
• ½ tablespoon dry thyme, chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the crust:

• 2 cups flour
• ¼ teaspoon dry thyme
• ¼ teaspoon dry rosemary
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 5 tablespoons vegan butter, cubed and frozen
• 4 tablespoons extra virgin olive oil
• 5 tablespoons ice water
• 2 tablespoons Silan (date syrup)
• A squeeze of lemon juice (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preparing the filling:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the thinly sliced butternut squash, carrot, and sliced leeks with olive oil, maple syrup, rosemary, thyme, salt, and black pepper. Spread the mixture evenly on the baking sheet.
3. Roast the vegetables for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through for even roasting. Remove from the oven and set aside to cool.

Preparing the crust:

1. In a large bowl, combine the flour, dry thyme, rosemary, salt, and black pepper.
2. Add the cubed frozen vegan butter to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the extra virgin olive oil, ice water, Silan (date syrup), and a squeeze of lemon juice (if using). Stir until the dough starts to come together.
4. Transfer the dough to a lightly floured surface and gently knead it a few times until it forms a ball.
5. Roll the dough out into a 12-inch circle. Be sure to keep the edges slightly thicker to form the crust.
6. Transfer the rolled dough onto a parchment paper-lined baking sheet.

Assembling the galette:

1. Spoon the roasted vegetable mixture into the center of the dough, leaving about 2 inches of dough around the edges.
2. Gently fold the edges of the dough over the filling, creating pleats to encase the vegetables, leaving the center open.
3. Optionally, brush the folded dough edges with a little olive oil for a golden, crispy finish.

Baking:

1. Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden and crisp.
2. Allow the galette to cool slightly before slicing and serving.

Servings and Timing

• Servings: This recipe makes about 6 servings.
• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Cheese Option: For a non-vegan variation, you can add crumbled goat cheese, feta, or grated parmesan to the filling before baking for extra creaminess and flavor.
• Additional Vegetables: You can add other roasted vegetables like sweet potatoes, mushrooms, or zucchini to the filling for a more complex taste.
• Spicy Twist: Add a pinch of red pepper flakes or a dash of cayenne pepper to the filling to give the galette a spicy kick.
• Herb Infusion: If you prefer a more fragrant crust, add a tablespoon of fresh chopped herbs (like thyme or rosemary) to the dough mixture.

Storage/Reheating

• Storage: Store leftover galette in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the galette on a baking sheet and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

FAQs

1. Can I make the galette crust in advance?

Yes, you can prepare the crust ahead of time. Wrap the dough in plastic wrap and refrigerate for up to 2 days. You can also freeze the dough for up to a month and thaw it overnight in the fridge before rolling out.

2. Can I use a different type of squash for the filling?

Yes, you can use other types of squash, like acorn or kabocha, for a slightly different flavor profile. However, butternut squash works particularly well in this dish due to its sweet and creamy texture.

3. Can I make this galette gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a gluten-free flour mix that is suitable for baking, and you may need to adjust the amount of ice water slightly.

4. Can I add protein to this galette?

Yes, you can add cooked lentils, chickpeas, or even roasted tofu for a more substantial meal.

5. Can I freeze this galette before baking?

Yes, you can freeze the assembled but unbaked galette. Wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to bake, just brush the crust with olive oil and bake it from frozen at 400°F (200°C) for about 40-45 minutes.

6. Can I substitute Silan (date syrup) with another sweetener?

Yes, you can use maple syrup, agave syrup, or honey as a substitute for Silan, though it will slightly alter the flavor of the crust.

7. Can I use regular butter instead of vegan butter?

Yes, if you’re not vegan, you can use regular butter in place of vegan butter for the crust. Just make sure the butter is cold and cubed for the best texture.

8. How do I know when the galette is done baking?

The galette is done when the crust is golden brown and crispy. You should also hear a slight crunch when tapping on the crust. The filling should be bubbly and slightly caramelized.

9. Can I serve this galette at room temperature?

Yes, this galette can be served warm or at room temperature. It makes a great dish to serve for lunch, dinner, or as part of a holiday spread.

10. Can I make this galette without the apple?

Yes, the apple adds a nice sweetness to the galette, but you can leave it out or replace it with another fruit, such as pears, if preferred.

Conclusion

This roasted butternut squash savory galette is a delightful, rustic dish that brings together the sweetness of roasted squash and apple with the richness of a flaky crust. It’s a versatile and satisfying dish that can be enjoyed on its own or as a side to complement other meals. Whether you’re hosting a dinner party or enjoying a cozy evening at home, this galette is sure to be a hit!

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