This delicious savory galette recipe has layers of goat cheese, acorn & butternut squash and sprinkles of prosciutto and chestnuts.
Fall is almost here and with it are all these lovely, heartwarming flavors I love so much. This galette recipe has the perfect combination of sweet and savory. Always a win in my cookbook 🙂
The galette crust is perfectly balanced with the squash and the savory prosciutto and goat cheese. Layers of flavor are revealed as you enjoy it. I love the maple syrup as a finishing touch right before serving.
I often serve this savory galette as a main dish paired with a large green salad. It also makes a great appetizer next to a charcuterie board.
Ingredients
For the crust
- Salted butter
- All purpose flour
- Sea salt
- Sugar
- Cold water
- One egg (for the egg wash)
For the filling
- An acorn squash
- A butternut squash
- Prosciutto cubetti
- Goat cheese
- Chopped chestnuts
- Fresh sage and rosemary
- Sea salt
- freshly ground pepper
For serving
- Maple syrup
- Goat cheese
Try more galettes!
- The tomato-feta galette it is absolutely fantastic.
- This delicious leek & potato galette is a real winner.
Check all the pantry items a Greek kitchen wouldn’t go without.
If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.
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Ingredients
For the crust
- 1 ½ sticks salted butter I like kerrygold
- 2 cups all purpose flour
- ¾ tsp kosher salt
- ¾ tsp sugar
- ½ cup cold water
For the filling
- 1-2 tbsp extra virgin olive oil
- 1 acorn squash cut in half and into 1.5 mm or about 1/16 of an inch slices
- ½ butternut squash medium size, cut into 1.5 mm or about 1/16 of an inch slices
- 2-3 sage leaves
- 1-2 rosemary sprigs
- ½ cup prosciutto cubetti
- salt
- fresh ground pepper
- 1 cup goat cheese crumbled
For serving
- ⅓ cup maple syrup
- ½ cup chestnuts chopped
For the egg wash
- 1 egg beaten
- 1 tbsp water
Instructions
Make the crust
- In a bowl, mix the flour with the sugar and salt. Using a food processor or your fingers, add half of the butter until the mixture resembles coarse meal. Add in the remaining butter. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Don't work it too much. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.
Prepare the squash
- In low heat using a large sauce pan add a couple of tablespoons of olive oil, and a couple of sage leaves and 1-2 rosemary sprigs. Add the acorn squash slices, and season with salt and pepper and lightly toss everything around.
- Lightly sauté the acorn slices for a few minutes. Place them on a plate and set aside.
- Repeat the same process with the butternut slices.
- Preheat the oven to 350 F.
Roll out the dough and assemble
- On a lightly floured work surface, roll out the dough to a 14-inch round. Slide the pastry onto a parchment paper–lined baking sheet.
- Spread ¾ of the goat cheese evenly on the pastry, leaving a 1.5 inch border all around.
- Add the squash slices alternating between the acorn and the butternut. Sprinkle some prosciutto cubes and chestnuts in between slices.
- Fold the pastry edge up over the vegetables to create a border.
- Mix the beaten egg with 1 tbsp of water to make the egg wash. Lightly brush all over the crust.
- Bake for 30 min or until crust is golden.
For serving
- For serving sprinkle the rest of the goat cheese and some maple syrup and you are done. Enjoy!
Notes
Nutrition
These were the best galette recipes I have ever tried. We all loved every bit of it. Definitely making it again.
Delicious and cheesy and perfect weekend Dinner option. Exciting to make a new recipe like this. Love the combination of ingredients to this dish. Yum