I’m always looking for easy yet elegant dishes during the festive holiday season. These Savory Butternut Squash Galettes are elegant, rustic tarts using store-bought, refrigerated pie dough and roasted veggies that are the perfect dish for your holiday table!
There’s nothing more tasty than savory squash during the fall, so naturally I had to create these tarts using roasted butternut squash as the star ingredient. I also roasted garlic and shallots for the filling, and aromatic Asian spices. And no galette would be complete without lots and lots of cheese!
I used these adorable mini cast iron skillets for these individual galettes, but you can just make this in one regular-sized cast iron pan if you don’t have the minis. These tarts come out golden brown and bubbling with cheese. You’re going to be the hit of your dinner party when you serve these Savory Butternut Squash Galettes!
Golden brown and bubbling with cheese, these Savory Butternut Squash Galettes are so easy to make but will look incredibly elegant on your holiday table!
WHAT IS A GALETTE?
A galette is the French name for a freeform tart. The crust is rolled out and instead of being molded into a tart shell like a tomato tart or a tomato pie, the sides are slightly folded over the filling the make a crust, looking a little like a pizza.
This dish is both cooked and served in a cast iron skillet to give it an authentic look and the colors are perfect for the changing seasons where summer gives way to fall.
HOW TO MAKE A RUSTIC GALETTE:
- Cut the butternut squash into 1/4-inch thick slices and place on a roasting pan in an even layer. Drizzle with olive oil, salt and pepper, and Chinese five spice and roast at 400 degrees for 20 minutes. On another roasting pan, roast the garlic cloves and sliced shallots (the cook time may be shorter for these so it’s best to roast on a separate pan. Remove from the oven and let cool.
- Use either store-bought pie dough, like Pillsbury pie crust, or you can make it from scratch. You’ll want to roll it out and cut into three 6-inch rounds for the mini cast iron pans. I used an upside down cereal bowl to cut around that was the perfect size! Then you’ll want to roll out the 6-inch rounds to another inch larger so each circle is around 7 inches.
- Press each pastry round into the cast iron pans making sure the dough goes up the sides.
- Into the center of each pan with the pie dough, spread out pieces of roasted butternut squash, shallots, and garlic. Then top with fresh basil and shredded mozzarella cheese.
- Fold over the dough towards the filling. It should be about 2 inches outside of the center. Don’t worry if it doesn’t look perfect. It’s not supposed to!
- Brush the pastry rim of the galette with the egg wash and bake in the oven at 400 degrees for 20 to 25 minutes until the crust is golden brown and the cheese is bubbling. Remove from oven and sprinkle with more cheese and chopped basil.
I buy a medium-sized butternut squash for roasting. It’s easier if you cut the squash in half before cutting, peeling off the skin, and seeding. You don’t want to lose any fingers!
I used store-bought Pillsbury pie crust from the refrigerated section for time efficiency, but please feel to make the dough from scratch! I am not a baker, so I won’t pretend to know how to make dough from scratch!
Galettes are so easy, and their imperfections are what make them so impressive. They’re great for beginners and experts alike.
I like to serve these galettes with a side salad if I’m having this for dinner. It’s the perfect fall meal!