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Roasted Butternut Squash Savory Galette

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A rustic and comforting roasted butternut squash savory galette with a flaky, golden crust, filled with roasted vegetables, apple, and savory herbs.

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)

Instructions

  1. Preparing the filling:
    • Preheat your oven to 400°F (200°C).
    • 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.
    • 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.
  2. Preparing the crust:
    • In a large bowl, combine the flour, dry thyme, rosemary, salt, and black pepper.
    • 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.
    • 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.
    • Transfer the dough to a lightly floured surface and gently knead it a few times until it forms a ball.
    • Roll the dough out into a 12-inch circle. Be sure to keep the edges slightly thicker to form the crust.
    • Transfer the rolled dough onto a parchment paper-lined baking sheet.
  3. Assembling the galette:
    • Spoon the roasted vegetable mixture into the center of the dough, leaving about 2 inches of dough around the edges.
    • Gently fold the edges of the dough over the filling, creating pleats to encase the vegetables, leaving the center open.
    • Optionally, brush the folded dough edges with a little olive oil for a golden, crispy finish.
  4. Baking:
    • Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden and crisp.
    • Allow the galette to cool slightly before slicing and serving.

Notes

For added creaminess, consider adding goat cheese, feta, or parmesan to the filling before baking.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

The dough can be made ahead and refrigerated for up to 2 days or frozen for a month before use.

Feel free to swap the apple for pears for a slightly different sweetness.

If you prefer a gluten-free version, substitute the flour with a gluten-free flour blend suitable for baking.

Nutrition

Find it online: https://justsosavory.com/roasted-butternut-squash-savory-galette/