Squash Galette with Goat Cheese & Prosciutto

A squash galette with proscuitto and maple syrup on parchment paper.

Squash Galette with Goat Cheese & Prosciutto

This rustic squash galette has a flaky buttery crust, a sweet-savory filling with goat cheese, prosciutto, and chestnuts, and is served with a drizzle of maple syrup.

Course Appetizer, Main Course, Snack

Cuisine International

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 684kcal

Author by Jenny | The Greek Foodie

Ingredients

For the crust

1 1/2 sticks salted butter cold cut in small cubes
2 cups all purpose flour
3/4 tsp kosher salt
3/4 tsp sugar
1/2 cup cold water

For the filling

2-3 tablespoons extra virgin olive oil
1 acorn squash cut in half and into 1.5 mm or about 1/16 of an inch slices
1/2 butternut squash medium size, cut into 1.5 mm or about 1/16 of an inch slices
2-3 fresh sage leaves
1-2 fresh thyme leaves
1-2 fresh rosemary sprigs
1 cup goat cheese crumbled
¼ lb prosciutto slices
sea salt
fresh ground pepper

For serving

1/3 cup maple syrup
1/2 cup chestnuts chopped

For the egg wash

1 egg beaten with 1 teaspoon water

Instructions

Make the crust

In a bowl, mix the flour with the sugar and salt. Add half of the butter until the mixture resembles a 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 it in plastic, and refrigerate for at least 30 minutes.

Prepare the squash

Place a large skillet on low heat and add two tablespoons of olive oil, a couple of sage leaves, and 1-2 rosemary and thyme sprigs. Add the acorn squash slices, season with sea salt and freshly ground pepper, and lightly toss everything around.
Lightly sauté the acorn slices for a few minutes. Place them on a plate and set them aside.
Repeat the same process with the butternut slices.

Preheat the oven to 350 F.

Roll out the dough and assemble

Cut two large pieces of parchment paper. Roll out the dough between the parchment paper to a 14-inch round.
Remove the top piece.
Spread 3/4 of the goat cheese evenly on the middle of the pastry, leaving a 1.5 inch border all around.
Add layers of the squash slices alternating between the acorn and the butternut. Add prosciutto slices, sprinkle some of the chopped chestnuts in between the layers as you go.
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 40 min or until the crust is golden.

For serving

For serving sprinkle the rest of the goat cheese and some maple syrup and you are done. Enjoy!

Notes

You don't have to peel the acorn squash. The skin is totally edible and pretty tasty. When cooked, it becomes soft enough to eat. Remove it and cut it into thin slices if you prefer it without skin.

The butternut squash needs peeling. I cut it in half, then quartered and carefully removed the skin with a sharp knife. Or I slice first and remove the skin with a sharp pairing knife. Next, like the acorn, I cut the butternut into thin slices.

Substitute dried herbs for fresh sage, thyme, and rosemary. You can also use Herbs de Provence.
If you don't like chestnuts, omit them from the recipe or substitute them with walnuts.
You can use a ready-made pie crust in a pinch instead of making the crust from scratch.
Substitute prosciutto with bacon or pancetta cubes if you like.
If no goat cheese is available, substitute with a mix of equal parts of feta and ricotta.
If you are feeling adventurous, use blue cheese instead of goat cheese for a more robust flavor.

Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition