butternut squash and caramelized onion galette

I love fall. I mean, I know how decidedly unoriginal that is to say, but I can’t help it. I just want to inhale it, take a picture of every flame-thrown tree, mull over all of its cider and crunch through all of its dried leaves. I have been fortunate enough to marry someone who feels exactly the same way, but the only problem is figuring out how to make fall longer than it is and that solution, my friends, is to drive north to catch the early show.

upstateupstatesandals in octoberupstate

We headed upstate last year for the weekend and stayed at the most sigh-worthy B&B–where every window is ringed with tiles of stained glass and a man named Richard makes you amaretto-brushed French toast on Sundays–and made a point to get back there this year. Of course, its hard to predetermine when fall will peak; last year, we felt that we were a week too late, this year, we went a week earlier and felt that we were two weeks early. I hear an 80-degree October will do that.

Nonetheless, I have a whole new appreciation for early fall. I used to eschew its predominantly green cast and lack of ta-da shrubbery, but now I really get its charm: how else will a few superstars stand out?

I think I spent a good half of the weekend coming up with new recipes, to the point that I’d start with a “what do you think of a blahblahingredientblah?” and Alex would say “write that down, too!” until the list was long and I simply couldn’t wait to get home, which actually brings us to 3:30 a.m. Wednesday when my flight from the business trip I squeeeezed in touched down.

fall, upstatefall, upstatefall, upstatefall, upstate

Ever since I posted about the wild mushroom and stilton galette last year, I have been angling to come up with a new filling for it. I wish I could tell you how many hours I have pondered alternative fillings, but then you would know what a hapless nerd I am and I try to pipe down about that. But I can stop contemplating it because this is it– caramelized onion, sage and butternut squash with “stinky cheese” (according to my original note). This free-form tart is just the embodiment of fall to me: weightier than a tomato tart, lighter than a thousand mushroom quiche and absolutely glorious with a good, rich stout.

butternutonions, caramelizingsagecrust

Now, I wasn’t trying to recreate the filling because I disliked the old one–oh, heck no–it was because I am obsessed with the galette dough. It’s just one of those doughs that comes together so perfectly every single time–stretchy and smooth, dense and cold but never brittle–it begs to be used again and again. I want to stud it with coarse sugar and fill it with sweetened apples and whole cranberries. I want to fold it into half a dozen empanadas. But mostly, I just want you to make one of these and one of the wild mushroom stilton variety and bring them to your next dinner party, reveling in all of the delicious things that have brought you back indoors again.

butternut squash and caramelized onion galettebutternut squash and caramelized onion galette

Butternut Squash and Caramelized Onion Galette

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1/2 cup or 115 grams) unsalted butter, cut into
1/4 cup sour cream or plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and this mixture to the well. With your fingertips or a spoon, combine the liquid and flour mixtures until large clumps form. Keep stirring until all of the flour is moistened. Dump mixture out onto a piece of plastic wrap. Pat the clumps and any extra craggy pieces into a ball, working the dough as little as possible. Wrap with the plastic, pat it into a thick disc, and refrigerate until firm, about 1 hour.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

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593 comments on butternut squash and caramelized onion galette

  1. RA

    Ooh, I saw these pictures on Flickr and hoped that my new Google Reader item was the write-up! Woo hoo! I commend you on seeking out the early fall despite this ridiculous weather we’ve been having. Fall’s tardiness is so irritating because I know it means the leaves will just crumple and fall before winter sets in. Mother Nature, you owe me!

  2. Oh, this looks divine! I love galettes because they are so forgiving – no need for perfect circles. I have an abundance of sage in my garden this year, so I think I’ll definitely use some for this.

    1. Dorothy C

      Hi there, in step 1 when you say to “ Remove the large lumps,” do you literally mean that I should take them out of the mixture and throw them away? Or do you mean that I should incorporate them into the dough until there are no large lumps left? It sounds like you mean to literally remove them, but I wanted to check since I’ve never seen an instruction like that before!

  3. carolyn

    Looks magnificent, and perfect for that lovely squash sitting on the counter at home. But I have to ask you, Deb, what’s the best way to peel a butternut? I’ve found in the past that the skin (rind?) is so tough I end up with a battered squash and battered fingers.

    1. Stacy

      I peel with a pretty beefy veggie peeler (this one: . I usually peel it twice, once to get through the thick skin then the white pithy type stuff underneath to get to the orange flesh.
      I cut in half shortwise, then stand upright and peel down, then flip and peel the other way. Then cut in half to scoop out the seeds.
      My husband loves butternut squash, I hope this helps you!

    2. Frauke

      Prick the skin in a few places then microwave it for 2-3 minutes. Let it cool enough to handle safely, cut the bulbous end off and peel.

      1. Doris Tollifson

        I had this for the first time last week. It was absolutely amazing!!! Can it be assembled the day before so it can just be baked or will it go soggy?

  4. Kristin W

    Ooh, yummy! One question — if I want to attempt this for a dinner party tomorrow night, can I make the dough and filling tonight and assemble and bake it all tomorrow, or will the dough not work if it sits in the fridge overnight? For all that I bake, I don’t have a ton of experience with pastry dough….

  5. Even though the autumn where I live isn’t quite as beautiful as the one in your pictures, I still love it – and I love caramelised onions so maybe this recipe will sneak into my kitchen this weekend. It’s welcome if it brings a bottle of wine.

  6. Celeste

    I roast chunks of butternut squash, mash with a fork and stir, and mix in Asiago cheese at the end. It’s really salty and cuts the sweetness in a good way. It’s my favorite fall food.

    I had something awesome at a cafeteria a couple of years ago, though; diced sweet potatoes roasted with a little olive oil and jerk seasoning. I will never forget how good the mix of sweet-hot was!

  7. deb

    RA — Chin up! I don’t think the temperatures are plunging just yet, so maybe there is hope that we’ll have a real fall. I didn’t mind the warm fall so far, but I will be bummed if we go right into ski coat weather. Not ready to hibernate yet!

    xsquared — Indeed they are. They’re the perfect oh-I-just-threw-this-together-at-last-last-minute showoff dish.

    Carolyn — I actually use a sharp vegetable peeler. (If you have a y-peeler, though I don’t, I bet they’d be great for this.) First, I peel it twice. The first peeling removes the skin and unveils some green veins. The second one gets you down to the solid orange layer. Then, I cut it halfway, severing the neck and bulb-round part. For the top half, I cut a little bevel down the side, so it lays flat when I am trying to cube it, and go from there. On the bottom half, I halved it top to bottom, scoop out all the seeds (these are every bit as good as pumpkin seeds when toasted, I think), and finish chopping from there.

    Oh, and a really sharp knife, especially a big chefs knife, helps a ton.

    Kristin — I would certainly think so. If you have a chance to bring the filling to room temperature before you assemble it, it might even be better. Otherwise, you might have to add a little baking time. The idea is to get the crust and filling lightly browned.

    theysaysilenceisgold — It’s true; fall is just a little bit prettier away from the city.

    Celesta — Asiago is a great idea. For people who don’t like the seriously funkiness of fontina, I bet asiago would be a great swap. I was actually looking for a good Indian-spiced butternut curry, something I hope to try my hand at soon. I agree that the spicy/sweet is the best contrast. (I like it far more than a lot of dishes that seem to sweeten it up.)

    1. KB

      I started making this around 2011 maybe. It was when I first discovered your Blog. I have made it many times since and did so again tonight. I wish I could share a picture of it. It looks amazing, and I already Know it tastes amazing as well.
      Thanks for all your wonderful recipes. I have followed you over the years, and you never disappoint.
      Oh, and when your first cookbook came out, I contacted all the independent bookstores in the Triangle area in North Carolina (Raleigh, Durham, Chapel Hill). I think you made it to one of them, Farrington Books maybe? I couldn’t make it as I wasn’t driving at the time due to vision issues.

  8. I have a butternut squash sitting on my counter. And I have pie crust in the fridge. So I may make it with that. And try the other crust soon, cause it sounds delicious.

  9. dj

    Deb, I sorta have a girl crush on you. I made your tangy cabbage salad as a side to some vegetarian crabcakes the other night. The Boyfriend says to add more serrano peppers next time though, we like things spicy. I love your vegetarian focus because I only cook vegetarian at home (keeps costs down coupled with complete and total fear of cooking meat without killing someone so it’s always overdone and just tastes bad).

    Anywho, since I’ve already given away my location with the crabcakes, have you ever had Virginia peanut soup of the super rich creamy variety? It’s the perfect fall dish. I have no idea how to make it but I feel like you will! Ha, thanks for your amazing site!

  10. Jim

    Silly as it is, I’ve always kinda thought of tarts as dessert-only…with this recipe I can’t wait to tuck into one for dinner!

    Totally know what you mean about fall. What gets me is the scent of it–when I step outside and smell that crisp fall air for the first time I get this unbidden grin on my face.

  11. Deb, this is gorgeous! I’ve already sent the link to your site to my Mom letting her know that’s the savory dish I’ll be bringing. Now I just need to decide on the sweet. :)

    Thanks, as always, for impressing the heck out of me with your cooking.

  12. I love the rustic appearance of freeform tarts. It’s as if the filling is snuggled up in a big pastry blanket, which is probably why I’m always itching to make them when the weather gets cool.

    Too bad I just made a savory tart to bring for lunch this week. I’m quite tarted out at the moment but I hope that will soon pass so I can make your delicious-looking creation!

  13. Ooh, I’ve got a butternut squash sitting on my kitchen counter too! And now he’s found a home….thank goodness, because I was about to do some freestyle experimenting with linguine and sage, and that might have been a disaster.

  14. jen

    Why am I just now finding your site? I actually thought to myself this morning when I stop for milk on the way home, I’m going to get a butternut squash. But then I worried I wouldn’t have a way to make it other than the usual roasting, add brown sugar and butter. You have saved my butternut squash from its previously likely fate of rotting…it looks delicious! I can’t wait to go through your archives.

  15. Mmmmm, I cannot wait to make this. I adore galettes. I’d never had one until I met my boyfriend; his mother was a pastry chef at the time, and I think the happy beginning to our relationship was more than a little facilitated by the untold number of plum, peach, strawberry and nectarine galettes that slid out of her oven. And now that said boyfriend and I have subscribed to a CSA this will be a welcome addition to our repetoire. Thank you!

  16. oh man, this looks fantastic. I wonder if you have any ideas for a diary free version of the filling. I know you can get a cheesish flavour with nutritional yeast, but that seems the wrong direction for the funkyness of fontina. Any thoughts?

  17. I’ve got delicata squash and leeks — I bet those will work too. But most of all, I can’t wait to try this pastry, first in a sweet version. I’ve got apples and plums and the last of the raspberries — and just enough time to get myself into galette mode before we head off on our own autumnal jaunt to Vermont next week.

  18. stacey chase

    Hi Deb,

    I have never commented but I have been lurking for many months, checking in almost every day for your fantastic pictures, funny stories and great recipes. I read a lot of food blogs (don’t we all?) but yours is always the one that compels me to actually make the recipe. Your barley salad is the best, really, I make it every other week and eat giant servings all the while telling myself how “healthy” it is : ) Anyway, last night was the first time any blog actually had me running to the store directly after work because I…had…to…have….this…galette!!! And it was everything I had hoped, can’t wait for the leftovers! Thanks!

    Oh, one more thing, we would have eaten the entire thing except for the fact that I knew the recipe and couldn’t knowingly consume an entire stick of butter (with my husband), at a restaurant it would have been gone for sure! Does this happen to anyone else?

  19. Deb—Gorgeous photos, of fall and the food. This sounds excellent! Regarding the food shots, are these window light or are you managing to get such nice soft lighting with artificial light? With it getting dark earlier, my last couple of posts, I’ve been racing the clock—and the setting sun—to use window light. Guess I’m going to have to refine my artificial lighting skills.

  20. deb

    Gaile — I’m entirely unfamiliar with non-dairy cheeses (perhaps someone else will pipe up) but you could certainly omit the cheese if it is not for you.

    Terry B — Actually, I have all but given up on natural light (shh). The first year I had this site, I’d have the tripod and the remote switch and everything all set up so I could take available light photos in the evening, and honestly, hated every one of them. They were never sharp enough and I could never scrub the yellowish tint with them. Then I bought Alex and Speedlite flash (Canon 430EX, I think) for his birthday and I have never feared evening photos again. The light is amazing and you can tilt it any which way. Not as lovely as daytime, but ten times better than (at least my) previous evening pictures. Really, one of the best camera purchases we’ve made.

  21. aya

    I’ve been an avid reader of your blog, but this is my first comment!

    I wanted to share a trick to shorten onion-caramelizing time- I read it somewhere in a magazine- which is to microwave sliced onions before sauteing.
    Yes, your microwave will smell like onions for a couple of days, but if you are making tons of caramelized onions, it’s a nice trick for lazy cooks!

  22. Thanks, Deb. I’m intrigued that you’re getting such soft light from a flash. I actually have an umbrella reflector that I used to use with a flash in my old film days. I’ve used it with tungsten light as well. I can adjust for the warmish tungsten balance; it’s just that the shadows are often harsh. Think I’ll have to experiment with getting it closer to the subject.

  23. Just as your apple and cranberry pate brisee inspired me to take on Ina’s apple crostata for the first time, this has truly inspired me to “go savory” with the pate brisee and serve it for dinner. what a wonderful fallish idea – thanks so much!! :)

  24. Kelly

    I’d love to make this (and I’m new to your site and love it) and wondering if I can make the dough w/ just a fork to cut the butter in? I do not have a pastry blender.


  25. Kat

    I made this and your tasty tomato soup for dinner tonight. Both were AMAZING. I’ll admit to having some trouble, and though I won’t go into the whole tragic story about the collapse of my dough shell I will share the following: if the structure of your galette disintegrates and you’re upset and contemplating throwing it away – DON’T! Just scoop it up, toss it in a 9×9 Pyrex pan, spread the dough and goodies as evenly as possible, and bake it as normal. Soooo good. Maybe I’ll have pastry perfection next time, but if not, who cares? Still yummy!

    Oh, and I sprinkled ground sage over the mix instead of fresh and used mozzarella instead of fontina if anyone’s looking for easy and convenient subs.

  26. Laura

    This is in my oven right now. I don’t even like winter squash, but every fall I think I will. This might be the dish that cures me of my inexplicable pickiness! The smell wafting around my kitchen is sure delicious.

  27. deb

    Hi Katey — I think I used just big yellow ones, but white would work as well. I bet the Spanish onions would caramelize nicely, too–so you can’t go wrong!

  28. lemongrass

    What a perfect recipe for fall! If my sage hadn’t died in the last three weeks from lack of water/attention/time and if I had an oven I think I’d make it tonight. Alas, baking anything will have to wait until back to living on land and not in a sailboat. Speaking of baking and free-form goodies…has anyone tried the Rustic Grape Tart from Cooking Light? It’s divine and the cornmeal in the crust gives it just a perfect bite. Great website Deb, I’m hopelessly hooked.

  29. Tara

    This is a great recipe-the best crust I’ve ever had! I used my food processor for the dough and it turned out great (and fast!). In the future I might increase the filling to crust ratio a little. I’ve really been enjoying your blog since I discovered it a few months ago. One request: when you post your beautiful pictures to Flickr could you include larger versions (ie 1024×768)? I’d love to use them as desktops for my laptop.

  30. cat

    deb, i know you must know deborah madison’s “vegetarian cooking for everyone”. it is my bible. this reminds me of her butternut squash onion sage gratin. but, i suppose, a gallette rather than a gratin. it sounds delicious. i’m going to have to try it. i have a feeling the crust may change my life.

  31. Kelsey

    I made this last night & it turned out fantastic! I swapped greek-style low fat yogurt for the sour cream. I was also very lazy & didn’t bother with all the freezing & chilling of the dough. I think next time I’ll cut the butter down a bit and proceed with the lazy crust development. My crust was delicious & flake-y (albeit there was butter melting all around but who doesn’t love a lot of butter, right?). Thanks for such an interesting combo of flavors – i love how the cayenne builds up slowly. Fantastic.

  32. Kendra

    This looks so good. If I wanted to make this ahead of time and refrigerate it for a few hours after step 5, do you think it would still turn out?

  33. deb

    Kendra — I might refrigerate it before step 5, if you think you can. Instead, I would keep the dough and filling separate, and put it together just before you bake it. If it’s not an option, give the other a try. I don’t think it should flop, just be less ideal than the other option. Let us know how you do with it! I’m sure others will appreciate your input.

  34. Wendy

    Deb, I read your blog regularly and look forward to it, but don’t always get around to making the recipes, but this one took me over the edge. I made this last night and it was the best thing that I have made in months and I cook and bake like a mad woman! I short cut on the pastry by not freezing and using the food processor. The pastry was light and flaky and the filling was devine! During dinner all we could say was Ummmm and this is the best thing. I have told everyone I come in contact with about this recipe and your blog, of course. Thanks for something to look forward to. You are the best!

  35. dara

    I made a version of this yesterday, and it turned out fabulous. After years of unmanageable, leaky galette dough, this one is going to change my life. This dough is OUTSTANDING, even after my lazy changes. I didn’t freeze anything and made it a la pate brise in the Cuisinart in five minutes — just pulse butter into dry until biggest pieces are like peas, then pour in wet mixture in two batches and pulse only till combined. Flaky, buttery, tender, and SO easy to work with. Yay Deb for sharing this one!

  36. Madina

    Thank you so much for this recipe! The crust is simply fantastic. I love how easy it is to work with (once you overcome the initial challenge of blending frozen flour and butter without a pastry cutter), and the way the top layers shatters into cruchy golden bits when cut after baking. Its almost like a top layer of a really good croissant. And the way you peel the squash is great! All the guests at my girl’ night dinner requested the recipe :)

    Love you blog and your cooking,


  37. LyB

    Hi Deb! I just had to tell you I made this for dinner tonight and I absolutely loved it! Everything about it was just incredible; the filling, the squash, the crust, everything! Thanks so much for the recipe!

  38. anna

    hmm. I made this– filling gets an A+ but the dough turned out more like grandma’s cellulite combined with what my childhood neighbor threw up after eating cottage cheese. ick. not sure what I did wrong, as it seemed to work for everyone else.

  39. amy

    Hey Deb, I don’t really know how I have survived until now without you. Anyway, I just made this with a pate brisee i had in the freezer (!) and even though I was a bit short on dough and long on cheese, it was still utterly delicious and really really pretty too.

  40. Mir

    This was fabulous! I highly recommend adding some roasted garlic. I also substituted a fontina/asiago cheese blend that worked very nicely. Yummy, yummy!

  41. Liz

    Oh, Deb – this looks amazing! I have all of these ingredients fresh from the produce stand today and I plan to make this weekend. I LOVE your recipes, girl.
    Also, linked to your spot on Martha ( I don’t watch TV like ever, but I had to see the clip) and you were great! Very suave and much more personable than the other ladies. Knew you would be. ;) Thanks!

  42. eliza

    This was good with pumpkin but the flavor of the pumpkin was a bit lost. I used parm, brie, and goat cheese. I’ll have to try it with squash next time. Thanks!

  43. Sarah

    I made this last night for my sister-in-law’s birthday dinner. I made two, as there were four people and it was the main dish. I am so impressed! It was the perfect blend of, well everything! And it was my first time making pastry, too. It came out beautifully. I paired it with a simple spinach salad, and had planned for a blackberry crumble for dessert. Only problem was, we were all so full, for so long, the crumble sits uneaten in my fridge. Thanks for sharing this recipe!

  44. JJ

    I made this recipe tonight with the delicata and a little bit of sheep’s ossau iraty agour cheese, which is sharp, harder, and moderately salty. I’ll admit that I cut some corners on the pastry, (freezing and refrigeration time mostly, and I substituted yogurt for the sour cream). I tried to follow the technique however, and it still turned out lovely, and not at all tough, although I’m sure I could do better next time.

  45. This was delicious. I first saw it when you started your topic index, and I had never eaten butternut, so I thought I’d give it a try if I ever found one in the grocery store (they’re not that popular in France). And yesterday, there it was! I immediately knew what to have for dinner… And oooooh, this was good!
    And the crust is perfect. I totally understand how you could spend hours imagining other filling combination, because this is exactly what I’m doing now!

  46. KimmyKat

    Just discovered your site and love it! Absoltely stunning photos to help telegraph the beauty of the recipes. I am planning to serve a butternut squash ravioli in a sageand hazelnut browutter sauce. I feel like I need to provide a protein accompaniment but don’t want to infrnge on al already rich dish. Any suggestions on a meat pairing?

  47. Thank you so much for this recipe– I made it for my Husband this weekend and we absolutely loved it. It was my first experience making a “real” pastry, and it turned out well! I now have confidence to make more “real” pastry dishes!

  48. Eliina

    This was a huge hit! A girlfriend of mine and I got together and made two, splitting the prep work. Her husband and my boyfriend both loved it, and my mom is going to give it a try soon!

  49. lacrema

    Just made this as a dinner for 2 (hubby and I). He said, “This tastes like nothing I’ve ever had before. It is better than everything.” Super yummy, the sage made it. Although I did the dough in a food processor and it didn’t turn out quite right. Or maybe it was that I made a double batch? (It was gone in two days, yikes!)

  50. Morgan

    Just put it in the oven (with goat cheese…). Am currently licking the mixing bowl in a very unladylike manner……can’t wait for the finished product.

  51. Zoe

    I made this the other night for my boyfriend. We both LOVED it! Eating it for leftovers is making my colleagues jealous! Cannot thank you enough for this gem!

  52. Sarah

    I made this last night for a gentleman suitor, and it was loved by both of us! “This is the first dish with butternut squash that I actually like” – actual quote from the lucky guy. I saved time by doing all the ingredient prep the night before. All I had to do was pile on the fillings the day of, fold up the pastry, and pop in the oven. I drizzled a homemade balsamic reduction on it at the table and it was PERFECT.

    I refrigerated all ingredients overnight, but next time I make this I will DEFINITELY freeze the pastry first. It got sticky and goopy within 3 minutes of taking it out of the fridge to load up on toppings, and it was a bit of a mess trying to fold the pastry up. Otherwise, wonderful recipe!

  53. Julia

    My husband, friends, and I all really enjoyed this galette, as well as the mushroom-cabbage one. I did not have any fontina, so used sharp cheddar with a couple of Tablespoons of goat cheese that needed to be used up. It was absolutely delicious. Thank you so much for the inspiration. Prior to trying these, I had never made a galette. So easy, especially preparing the ingredients the night before!

  54. I am making my second galettte in as many weeks. It takes a bit of planning, but I was surprised at how easy the dough was to make by hand. This is one of those recipes going into our favorites collection! Thanks for sharing.

  55. April

    I’m making this right now, but without the galette shell. I’m too lazy to make that on a weeknight! :) I just mixed up the onions and squash and sprinkled cheese on top. It looks so delicious!

  56. Karen

    I made the Squash Galette yesterday for a potluck. Oh, my!! I went through some angst while I was making that crust, but tried very hard to follow directions, even looking at your piecrust post, and did it ever pay off! The galette got rave reviews from about 20 women who are real foodies! I was afraid of the fontina’s smell too, but it was perfect. I’ve been lurking on your site for a few months and this is the first recipe I have tried, but definitely not the last…Thanks so much for your dedication. I am sure it is a lobor of love, but also a lot of work.

  57. Wow! I have been eyeing this recipe for ages and finally made it last night. The dough felt really nice – stretchy and smooth, just like you wrote. The flavors all combined to something really spectacular. Upon his first bite, my boyfriend called it “interesting”. I was sad. But with every subsequent bite his opinion grew more and more favorable. We will definitely be making this again. Thanks!

  58. Maggie

    Fabulous! I made it with gouda cheese, but everything else was the same. Served it with a salad of green leaf, apples, gouda, and pecans with a maple dressing, and it was a wonderful dinner. Our guest even said he’s always thought he disliked squash, but he loved this dish. Thanks for another impressive dish!

  59. Jessica

    made it for the fam…WOW everyone RAVED about it! I used gruyere cheese and assembled the filling and crust the night before…it was delicious!!! i think fresh sage is the cherry that makes the dish truly pop. this recipe is a true treat.

  60. Patty

    I have been holding on to this recipe as it looks so gorgeous. The 2/09 “Gourmet” has butternut squash gallette, which reminded me of this one. Deb, I had real problems with your crust; it was just too damp. So I scrapped it and made the “Gourmet” version which was fine. Substituted goat cheese for the fontina. A truly fabulous result! Thank you.

  61. Elissa

    I’ve been browsing your site for the past few days (how in the world could I have been missing this for so long?!?), and just saw your recipe for potato pizza, which made me think of a potato galette that my dad makes – which led me to search for galette’s here! This looks great – your pictures are beautiful and make me want to shoot my own – and will definitely be added to the queue – but if you want the best of both worlds, potato galette is for you ;) I believe it’s a Julia Child recipe….

  62. Eva

    I forgot how I stumbled upon your blog, but I have now made several of your recipes. All of them were wonderful! I love to cook, and do so pretty much every day, so your blog has been a HUGE inspiration! Now, this galette has turned me from a lurker on your blog to a commenter. It was just so delicious! My boyfriend proclaimed it the best thing I have ever made! The crust was heavenly, buttery, flaky, just beautiful. Thank you so much for this wonderful recipe.

  63. Sarah P

    This was, as my boyfriend said, one of the best things he has eaten in a long time. We had grilled Delmonico steaks, broccolini and this galette–absolutely fabulous. I didn’t have time to refrigerate the crust for an hour but it still turned out wonderfully. Thanks!

  64. I made this last night (yeah, I know, it isn’t fall yet . . . but does butternut squash have two seasons or something!? Cause my farmers market is OVERFLOWING with the stuff! I wonder . . . )
    I was pretty intimidated when I set out to make this because I’d never done any pastry making before . . .but this dough is AWESOME and it turned out beautifully for me. With all the chilling it took quite a while to make, but very well worth the wait in the end. Thanks for the amazing recipe!

  65. ProudCanadian

    we’re having a few days of decidedly fall weather so, for a change from cold wraps & salads i’m cozying up and roasting things… like chicken and root vegetables.
    i love to cook but am very slowly pushing the envelope with recipes that take me out of my happy ‘signature dishes that never go wrong and make me look like a great cook’ zone! this dish will most certainly be on the table this evening… even though i’ve never heard of a galette… shameful, i know… :)

  66. LuckyAltair

    I love butternut squash, eat it baked, in soups and anything else I can think of.
    This recipe is a keeper. I make it for my friends and they love it as much as I do.
    This is a perfect blending of savory, sweet, spicy and sensorial pleasure. The crust is fantastic.
    Thanks so much, can’t wait to make it with wild mushrooms this fall.

  67. Pete S

    I have so been looking for a recipe like this. While traveling in England I happened upon an ancient manor-turned-restaurant. They served a delightful galette of carmelized onion, goat cheese, and duck. I’ve tried to find a recipe that I can start with that would help me to recreate that delight. I think this is it. I’ll let you know how it comes out.

  68. Tegan

    I was wondering, would this work without the dough, baking it more as a casserole? I want to cook this as a side for a dinner party but have a few gluten-free friends. love your site, btw.

  69. Natalie

    I made this last night and as of this morning have eaten half of it myself. Right out of the oven, I adored it, but as I kept nibbling on it through the day, I found the sage flavor to be overpowering (I used fresh). Perhaps I should have chopped it finer, as my sage is still in fuzzy green chunks the size of my pinky nail. So, I’m still enjoying the leftovers, but am now picking out all the sage I can!

    I roasted the squash with a little thyme, as that’s my favorite thing to add to butternut squash soup. Perhaps if I make it again I’ll scrap the sage idea and put more thyme in instead.

    Also, the crust is great! I agree with an earlier comment that the dough should be frozen, not refrigerated, before you roll it out. It was all but melting by the time I put the filling in.

    Love your blog – I’m addicted to the “Surprise Me!” button. :-)

  70. eliza

    This is the third time making this for us… always with a variation and always delish! This time was pumpkin and stilton along with the other ingredients. It was amazing! I rolled it out extra thin and it still held up to the heavy pumpkin. Again… love it!

  71. Annie

    I assembled this dish yesterday and just popped it in the oven tonight – even after 24 hours of refrigeration, it was still delicious. I let it come up to room temperature for about 30 minutes and then baked for 40. Thanks for a wonderful recipe!

  72. Nicole

    Deb you are my go-to resource for any dish, thank you! I made this for a dinner party this week and the laborious prep was worth it. I too refrigerated for 24 hours, brought to room temp for 30 min and then baked for 40. Amazing! I’ve received emails from every guest since asking when I can make it again. One question, I notice you don’t cook with seafood often… What gives?

    1. deb

      Glad you enjoyed it. I have no taste for seafood. I wish I did because it always looks delicious but I have tried everything and alas, it’s just not for me — with the exception of mussels, and very rare delves into lobster.

  73. Alyssa

    I just found you website and i absolutely love it! I made soft pretzels from your recipe yesterday, which were so great, and tonight i made this galette and it is amazing! i have made many dessert galettes before but never a savory one. And now I think I am hooked. Thanks for all of the great recipes!

  74. eliza

    Fourth time with this recipe and we always love it. Tonight was butternut squash, stilton, carm onions, plus some cheddar on one. Sauteed kale, carm onions, ricotta, and cheddar on another, plus an asst cheese and olive mini for the kids. I used some whole wheat flour in the crust, subbed in yogurt and it’s good, good, good. Use this as a guide… it’s awesome!

  75. This was my first time making my own crust and I was not successful in getting it to roll out thinly enough in order to have extra to fold over the edge. Instead, I pressed the dough into a standard glass pie dish and piled the ingredients on top. I substituted gruyere for fontina and added a bit more sage than you called for.

    It came out delicious and decadent – looking forward to improving next time and trying new variations!

  76. Melissa

    I am experiencing food envy at this moment and wondering if Greek yogurt could make a good substitution for sour cream in the pastry dough. Nothing against sour cream, but it just so happens I have a good looking squash on the counter calling my name. Thanks!

    1. deb

      If you try it, please let us know if it works. I haven’t tried that substitution but I’m much more likely to have yogurt, not sour cream, at home too.

  77. Ameia

    I made it twice. The first time with yogurt and I was really careful and watched the texture with each addition. It was perfection!
    The second time I used sour cream and was over-confident of the outcome. My mistake, it was not nearly as good. Still in the top three crusts of all time though.

  78. made this last night with a friend and it was insanely good. like, absurd. will definitely be adding it to the fall/winter kitchen line up. we added a little chevre on top, and then garnished with crispy sage. yum!

  79. Amy

    I made this over the weekend and was a little wary since I’m not a huge butternut squash fan, but I had one that had to be used up. I was surprised… it was delicious!! And my crust actually came out perfect and flaky, I was so excited! No sage in my kitchen though, so I used herbes de provence. Yum!

  80. Rebecca

    Deb, I love ALL your recipes. I’m thinking of making this for a potluck. I want to make sure that everyone (there are 14 people coming, theoretically) gets a taste, but there’s going to be TONS of other food. Should I make two galettes? Or perhaps could I make 14 mini galettes? What do you think?

  81. I just made this–attempting, for the first time, to conquer my pie/tart/galette phobia! Just in time for Thanksgiving! I will be poring over your pie crust tutorials like they’re sacred texts.

  82. Made this the other night for a dinner party and it was amazing, everyone LOVED it. I used golden acorn squash instead of butternut, but it worked well. Looking for any excuse to make it again!

  83. HawaiianDeb

    This has become one of my favorite recipes-and I cook alot! The first time I made it, I had a difficult time rolling it out to a complete 12″. When I finished assembling it, it was a little smaller than I had wanted. It looked little, but tasted great.
    I love good crust, and this recipe is terrific, flaky and tasty. The second time I made it, I increased the crust recipe by half so I had 1 1/2 recipes total. I kept the same amount of filling. It was easier to make a 12″ round. Again, it turned out wonderful and I like the finished size of it better-it just looked nicer. I am keeping this crust recipe close by so I can use it with alot of other fillings. This has become “my speciality” dish since i have been asked to bring it to several potlucks since then.
    Any suggestions on sweet fillings, fruit and others? Dieing to keep making this crust…

  84. Angelina

    I’ve made this recipe several times over the past year, using different cheeses along the way… every single time it has been a complete crowd-pleaser! I’ll be bringing a few galettes along to Thanksgiving dinner tomorrow! Wonderful!

  85. Mia

    I made this last night – beyond beyond delicious. Being a big fan of both caramelized onions and butternut squash I thought it was time to get over my ‘crustphobia’ and do this recipe right. So glad I did!! Seriously happy stomachs all around.

    Not having that handy pasty blender doo-dad, just used the food processor for combining the butter and flour. My butter was rock hard when I did that- not sure if that was right but I forged on. When I mixed in the sour cream-ice water-lemon mixture I was anxious and confused (GD I wanted a good crust!) Everything seemed really dry and not what I thought pie dough would look like/handle like, but I was super aware of not over mixing/handling the dough – is it possible to UNDERhandle it? Like I said first time making crust so I had/have no idea what to aim for. In the end, just wrapped some sort of combined balls of the mixture (wasn’t sure what you meant when you said ‘remove the larger lumps’) in saran wrap and stuck in the freezer.

    I also had a hard time rolling it out – had rock hard crumbs/clumps that wouldn’t really come together at first. Even though from what I read it seemed that working with warm pie dough is VERBOTEN I had to let it warm up a lot before i could roll any shape out. It did get a little sticky but i put it back in the freezer for 2 minutes and in the end all was well.

    Your pie crust posts were very very helpful prepping me for the wondrous creation of crust, but in the trenches of a tiny kitchen my thought bubble assuredly read “whaaaat am i doing…???”

    But moral of the story (and very long comment) – it turned out into an oblong frankenstein looking galette of deliciousness. Can’t wait to make it again!

  86. Susan

    Hi. I made this twice in three days for company. It was a big hit both times. I am horrible at working with pastry, but this came out great and was delicious. (The freeform crust helps!) I also cut up the butter in itsy-bits pieces, smaller than pea-sized, the second time and that was a big help.
    Any other ideas for fillings?

  87. Melanie

    I was not preprared for how amazingly delicious this was! Glad I was sitting down! I can’t wait to make it again. This is the first recipe I’ve tried from this website; it was the recipe that introduced me to Smitten Kitchen and I look forward to trying more of your great recipes.

  88. Your dish just inspired me to try my own galette for dinner tonight. I’m living in China, and finding certain ingredients can be a challenge, so I changed it around a little, using pumpkin instead of squash, and adding in roasted chestnuts and goat cheese. It was really decadent and so perfect for the cold snap we’re having right now. I’m also usually horrible with crusts, tearing them nonstop,and then having to patch them up, but this crust was flaky and delicate but so forgiving when I was rolling it out! Thank you! This recipe will definitely make more appearances at our house, and I may even one day find a butternut squash!

  89. Kristina

    This is so good!! In fact, I’m not even done eating it, but it’s so good I couldn’t wait to thank you for the recipe. The flavor of the filling is phenomenal and the pastry is heavenly. Not to mention, it is non-cooking husband friendly! I roasted the squash, caramelized the onions, and made the dough (in a food processor) in advance and left it all in the fridge for him. When we got home this evening, all he had to do was assemble, bake, and receive praise. Your recipes never fail us…thank you for sharing them!

  90. Sara in SF

    Incredible! I impressed myself with the crust! Came out even better than I had hoped/imagined. Oh the flakes! I just kept touching the side – and made my husband too. Only drawback was the freezing and chilling time…how long could the dough sit in the fridge? Could you make it in advance?

    And for those wondering about the rock hard frozen butter: yes, it took a lot of elbow grease to cut it in. But I didn’t even do that great of a job, and the crust still came out divine!

  91. Mark

    I cut the butter in thin *curved* (so they don’t lie flat on each other) slices before freezing. Cut them thin enough, and they just crumble afterwards. No need to struggle with a cutter.

  92. I’ve been looking for more vegetarian meals to add into my rotation, and have gotten tons of inspiration from your site. This is by far the most fantastic. The crust! So flaky and tender! Amazing. I totally agree – I just want to keep making this crust and coming up with new things to fill it with!

  93. Summer

    I was sick of plain old roasted butternut, so I was searching epicurious, cooks illustrated, etc, and finally decided to search your blog. Way more interesting recipe, and it was amazing. I love it. I’m now on a savory galette kick. Thanks for the excellent blog.

  94. Tara

    Here’s the way I make mine (with a yeast dough crust originally from the Vegetarian Epicure website, where i got the idea for a feta/chevre/butternut filling):

    fall: 2 layers. one 1/2 chevre, 1/2 feta. 2nd layer: roasted butternut squash. roasted garlic. brown butter. sage. all smushed together. wow. make sure you use enough garlic (1 head).

    summer: this is amazing but so much work. bottom (thin) layer: i used a red pepper/olive spread i had made, but many other condiments could be used. then layers of thin-sliced pre-roasted eggplant (with balsamic glaze) and potato. then a sprinkle of feta. then fold galette and top with a few thin strips of roasted red pepper.

    i’m gonna try your mushroom/stilton one. the veg. epicure had a cabbage/mushroom one but it was awfully bland…

  95. Annie S.

    this crust was amazing–tender and crisp, which, even after years of baking, for me is sometimes an elusive quality in an “all-butter” pie dough. i lazily added the lemon juice, sour cream and ice water all in one go–that is, dribbling it in as i stirred with a fork, as opposed to taking out the first portion of moist, lumpy dough before continuing. i ended up replacing 1/4 cup of the flour with whole wheat (gold medal brand) , and it still came out perfectly– GREAT texture and taste. thank you! btw, i used a combo of this filling recipe and a leek filling from “veg. cooking for everyone”, so i don’t feel qualified to comment on the filling, but i’m sure it’s great…i didn’t have any squash in the house and didn’t care for a trip to the store…again, with the laziness! : )

  96. Natalie

    Tried an “early summer farmers’ market” version of this today: zucchini and summer squash, the world’s longest green onion, basil, garlic, and some garlic and herb cheese. Sauteed all veggies first while the crust ingredients were chilling, then stuck the filling mix into the fridge while making and chilling the crust. Because filling was cool, I didn’t have the crust-melting problem I’d had earlier. The squash gushed liquid in the oven, but the crust remained crisp all around. Excellent! My only quibble was that the squash got a bit overcooked after being sauteed, then baked. Do you have suggestions on how to amp up the veggie flavor? It seems like leaving them raw would make for a complete flood in the oven. Ideas?

    1. deb

      I think it was called the Saratoga Rose Inn. It was cute. And I think we went back the next year too and then abruptly, and probably unfairly, got sick of it. Then we had a baby and stopped taking vacations. :) We’re hoping to get to the Finger Lakes soon, however.

  97. Cat

    Currently making this for the second time, really really love it. Have made it both times using tangy homemade yoghurt in the pastry instead of sour cream – came out perfect, so if others have only yoghurt in the fridge, go for it!

  98. Gina

    Thank you, Deb! This recipe (using fresh zephyr squash from my CSA share) was the hit of our Bastille Day celebration. Two galettes GONE in less than TEN minutes. And there were only SEVEN of us!

  99. cindy

    i am obsessed too with galettes! your crust is unbelievable…light, flaky and easy to put together. i’ve been getting lots of oohs and ahhhs! i favourite so far: roasted potatoes, sun dried tomatoes, carmelized onions, feta and zucchini…yum!

  100. Hannah

    My husband has decided this is one of the top 5 dishes I’ve ever made for him. It was DELICIOUS, and with four of us there were no leftovers. Here are my lazy/cheap substitutions:

    1) Used food processor for crust, which worked out fine.
    2) Used acorn squash because it was on sale.
    3) Used gouda instead of fontina because I already had some.

    Imagine how good it would’ve been if I’d actually followed the recipe! ;)

    One tiny problem is that the crust seemed to emit a lot of oily liquid as it baked. I’m not one to be afraid of delicious, delicious fat, but the end product was a bit oilier than ideal. Anyone have any ideas? Somehow the crust was still flaky and wonderful, but oil underneath.

  101. Brittany

    Oh. My. Gosh. My dad and I grew butternut squash in the garden this summer and I’ve been searching for a great way to use them. Tried just roasting them in the oven. They were okay. Tried butternut squash soup. Again, okay but not great. However this galette is fabulous! I will definitely make it again, perhaps for Thanksgiving. I admit that I did change the cheese to gouda simply because I love gouda.

  102. Petra

    This is a recipe I keep coming back to. Everyone loves it. I noticed the dough is the same as you used for the Bourbon Peach Hand Pies which inspired me to make hand pies/turnovers/whatever you want to call them with this savory filling for a party. Again, success! Delicious and so cute.

    1. deb

      You don’t want the dough to get warm or the little bits of butter melt before they can create the flaky layers. It’s fussy but hands down the best, flaky dough I’ve made.

  103. chiara

    This looks delicious.
    I have just tried a similar one made with heirloom tomatoes and sheep’s milk as filling and I cannot wait to try this too!
    I’m looking for a lighter version of the pastry (even if probably it won’t be as tasty as this one) to be used as an every-day dinner. Do you have a recipe for a lighter but similar dough? Thanks!

  104. rachel

    Made this scrumptious galette for a special family dinner, and served your cauliflower soup and napa cabbage salad along side. Absolutely my favorite dishes I’ve ever made, and everyone else was happy too! Can’t wait to try more of your recipes, and neither can my mom (who does not cook, ever – so wow!). Thanks a million!

  105. Kelsey S

    I whipped this up for friends the other night (without testing it first – gasp!), and it had everyone clamoring for more. To-die-for. But then when I got all excited and started explaining how easy it was to put together despite its dainty appearance, a male friend stopped me in my tracks and said, gently, “Uhh, maybe you need a boyfriend?” Oh. Or maybe just pumpkin brownies? They fulfill pretty much the same need, right?

    I substituted goat cheese and yogurt for fontina and sour cream in the galette, and it was delightful!

  106. Vanessa

    Perfect! I’ve had a butternut squash sitting on my counter for 2 weeks and I couldn’t decide what to do with it. Sage, onion and squash is such a perfect combo.

  107. William


    I made this for my kickball team and I had quite a few people ask me for the recipe! I also make the siplest apple tart and the butternut squash and chickpea salad. Everything was so good! I made the dough the night before which helped the next day tremendously since it was a week day. Thank you for inspiring me to cook more, I use nothing but SMITTEN KITCHEN NOW!

  108. Lub

    I have been staring (and drooling!) at your numerous galette recipes. And then this Sunday i happened to have leftover cut up butternut squash and was actually thinking about dinner a few hours in advance.
    I have never made galette dough and any other dough for that matter but this just worked. Absolutely delicious and I can’t wait to make this again with other fillings!

  109. made this last week — it was divine!!! thank you for a great recipe; i would make it again this week if it didn’t mean i’d be eating another 2/3 stick of butter (my husband sneaked 1/3 of the galette).

    did get a bunch of oil puddling underneath, but I just drained it off.
    didn’t bother the super crisp, delicious crust so it didn’t bother me!

    oh, and i used plain lowfat Stonyfield yogurt (i know, blech lowfat, but it’s what I had) in place of the sour cream and it worked without a hitch (I used more than 1/4 cup, just kept adding little dribbles to get the dough the right consistency).

  110. Nora

    I LOVE this recipe. I’ve made it numerous times and it’s always a huge hit. There was actually a crowd sitting on my floor in front of the oven the last time I made it, just staring and inhaling the amazing aroma. I’ve started adding an extra 1/2 cup of fontina, which I sprinkle over the exposed topping… if you’re a cheese fanatic like me, it makes a lovely, bubbly “crown”. I always feel like I should eat solely carrot sticks for a day or two afterward to make up for the cheese, butter, sour cream, oil overload, but it’s just SO good.

  111. Laura Lee

    I made this last night. It was awesome! I used manchego instead of fontina and it came out perfectly. I was hoping to have some left over for lunch today…no such luck. I will definitely make this again :)

  112. CJ

    Deb, I made the galette for supper this evening and it was so rich and delicious! It was the first time I’d made a crust like this, and I’m glad to have it in my repertoire. I adapted the recipe a bit – because of a disability, I made the crust in my food processor rather than by hand, and I used creme fraiche instead of sour cream, since that’s what I had in the fridge. In the filling I also subbed for the sage, using 1/4 tsp. dried thyme and 1/2 tsp. balsamic vinegar. I appreciate that this is a recipe that can be made in stages over a couple of days. Thank you for another wonderful recipe.

  113. Krista

    Just made this for dinner… DELICIOUS. We used smoked Gouda instead of fontina, didn’t have sage and it turns out our “fresh” Parmesan was from May 2009 (whoops) so some cheap Craft Parmesan went in instead AND it was still AWESOME. I love fall and this recipe!

  114. Jess

    made this last night and it is so wonderful! i topped it with a sprinkling of pomegranate, which gave a nice tartness to cut the intensity of the savory. such a beautiful holiday dish!

  115. Christy

    I made this last night for girls’ night, and it was a huge hit. I substituted Gruyere for the Fontina, and I lightened up a little on the oil for roasting the squash. Everyone loved it – think I might try baking the pastry in small rounds and turning this into canapes for a party this weekend. Thanks for the great recipe!

  116. Lois

    My son gave me his one butternut squash from his garden… this was the recipe I chose to make with it… It was a fabulous choice. this was VERY YUMMY….. will definitely make it again… while I didn’t alter the ingredients I did alter the method of making the crust… didn’t do the freezing part. Crust was flaky and excellent. so glad there is leftovers for lunch!!! thanks for sharing such an awesome recipe

  117. Melissa H.

    Wow…this was possibly the most delicious thing I have ever put in my mouth! I will definitely make it again! (My non-vegetarian husband also loved it, and didn’t even whine about the lack of meat!)

  118. Shana

    I just stumbled upon this, and so I made it. I added mild turkey sausage finely ground up. Oh. My. Goodness. I can’t wait to eat it because it smells so good! Your site seriously rocks my socks off!!

  119. Very very tasty! Of course, it’s hard for something with that much butter to taste very bad… Just posting to thank you for mentioning the weight of the squash (1 pound). I weighed mine and it was 4.5, thank goodness I didn’t cut up the whole thing.

  120. susanne rockwell

    i made this galette and it was fabulous!! but i want to know, did you try it with the apples and cranberries? i was hoping to do so for thanksgiving. should i blanch the apples first, do a cranberry port reduction, mix and bake?

  121. memphislizzie

    I am thinking about making this as an appetizer for a Thanksgiving themed dinner party this weekend, but since I have 18 people to feed, was hoping to do a “finger food” version. Do you think pressing the pastry into mini muffin tins, then adding the filling, would work out? Any thoughts/advice would be appreciated!

  122. nissyz

    i JUST made this, as in took it out of the oven 3 minutes ago and i’m sooooo excited to eat and share it tonight at dinner! The hard part is waiting the 2 hours from now till dinner starts! :) thanks for the recipe!

  123. brooklyn cook

    wow!!! my friend and i made this yesterday for thanksgiving and it was the best thing on the menu! the only changes we made were that a) i didn’t freeze the flour and butter when making the crust, and b) we didn’t add sugar while caramelizing the onions. it was absolutely perfect. my only regret is that i polished off the rest for lunch today and am already craving more. to memphislizzie – i’m curious if the muffin tin thing worked? to deb – thanks for having such a great site. i made your sweet potato buttermilk pie for a potluck last week and it was very well received!

  124. Erin from Mississippi

    Loved Loved Loved this recipe and made it this past saturday as I spend every sat. trying out new recipes (next week I am excited to make your espresso chiffon cake for my friend’s birthday!)

    I did though out of necessity have to make some changes – like our grocer didnt’ have and fresh sage or fontina cheese so I swapped in ground sage and a mixture of ultrasharp chedder and asiago – and I realized I had forgotton to get sour cream and ended up using the last of hte greek yoghurt in the fridge. Question though – in your doughs for sweet and savory pastries what do you end up doing if you say only have butter and no shortening or liek me have no sourcream and only yoghurt?

  125. Maria

    Thank you so much for this recipe! This was the perfect vegetarian entree / veggie side dish for our Thanksgiving pot-luck. Other diners noted how it ‘stood out from everything else on the plate’.

    And for me, I conquered my long-standing fear of pastry dough. I’ll probably still keep a couple frozen pie crusts hidden for emergencies, but I won’t run screaming from all attempts.

  126. Stephanie

    Hi Deb –
    I’ve made this before and it’s absolutely to die for!
    I want to make it again and divide the dough into more individual-size galettes. But, I was wondering, do you think this would freeze well pre-made? I know I can keep the dough and filling separate in the fridge for a day or so, but I wanted to know if you thought I could roll out and fill the galettes, then flash freeze them for later baking. I love doing the same thing with your scones, but I wasn’t sure if it would work with this.
    Thanks for all the great recipes!

  127. Yum! Yum! and Yum!!! OMG so so good! My husband and I just finished the whole thing! I used a little tangerine juice instead if lemon (since I didn’t have one and halved the flour with all purpose and chestnut, it had just a hint of nutty flavor to the crust, so good! I will definitely be making that again.

  128. Just made this for some friends this weekend and it was amazing, SOOO good. Did everything exactly as the recipe said, the time it takes to make this is well worth it, this is definitely going into my recipe book!

  129. Betsy

    Thanks for the great recipe! I’ve made this one as well as the zucchini one a few times, and have gotten rave reviews. It’s the fiance’s new favorite dish – every time he would take a bite he’d go “Mmm…holy crap this is good!” Also, the crust turns out great every time, it’s pretty forgiving (I’m definitely not a crust expert).

    I’m new to reading the blog but have been having such fun making the recipes so far! Your blog helped a lot with my pie crust skillz too :) The picts and instructions are really great – I like how you not only say what to do, but things not to do, or things that don’t work. It’s super helpful. :)

  130. April R.

    This recipe has become an absolute favorite! Every time I buy butternut squash for something else, it seems to turn into this. It’s a delicious way to use up cheese sitting in the fridge, and mixing creamy goat cheese with something firm and salty (like goat’s milk gouda) makes for a delicious combo with some extra texture, too.

  131. Olivia

    I made this as a fresh addition to Christmas leftovers meal, and it was INSANE. Thank you for such a great recipe. The crust is so tasty and delightfully flaky, and the combination of ingredients makes for such unique layers of flavor and simultaneously tastes homey and sophisticated. I subbed in asiago and even a pinch of mozzarella to make it more inviting to my family’s palates and it was still very good. A new favorite for me; can’t wait to make it for a new years Potluck.

  132. Ellen

    This is yummy-however I have made several galettes off of here and although the dough has been great-it’s been a little greasy. For the butternut squash galette I cut the dough butter down to 6 T and was much happier with the results. Also didn’t use sage but added thyme, cayenne and balsamic vinegar to the onions. Used cream cheese and pecorino for the cheeses. Would make again and will always use the smaller amount of butter in the future-still very flaky and great flavor.

  133. epic

    i have been waiting to make this forever and today had both the ingredients and the time, so i went for it. All was going great – it came together perfectly and looked exactly like your picture above. And that’s when I should have taken a picture, because I realized that I had assembled it while still sitting on the counter! Doh! Apparently, I do better with tarts and pies because you obviously can’t fill one of those without transferring it first. After much maneuvering and cursing, I managed to get it onto my baking sheet looking more like an exploded hamentashen than a galette. Baking now, I’m sure it will still taste great.

  134. I made this tonight and it was amazing, though the crust might be unnecessary, as I’d just like to eat a bucket of the filling. I didn’t have fontina laying around (does anyone?) so I used chevre. So.very.good.

  135. katherine

    Good morning- I am a long time reader and recipe user and must begin with a huge thank you! Your blog is wonderful. I do have a question about this one though. I made this last night, it was delicious, however, while it was in the oven, I had to pull it out twice and drain the oil as it was almost overflowing the pan. Is this normal? I am a New Yorker now London based and the cheese is slightly different over here (non-pasteurized) could that make a difference?

    A few other tidbits…Your new dijon roasted chicken recipe is to die for and if you plan on hopping the pond in the future, the French grocery stores on Fulham Rd sell Clement Faugier chestnut paste (large and small cans). You can bring it back if you put it in your check-in.

    1. deb

      katherine — If it was from the crust, it usually just means that your butter bits were slightly too big. If from the cheese, then yes, it could have been the type of cheese, one less prone to melting smoothly.

  136. Kit

    Update from my comment of 12/26/10:
    I baked the frozen cabbage & mushroom galette today and it came out great. Flavorful and seemingly no freezer damage to the vegetables.

  137. Winner! I did a sort of combo of this one and one of your mushroom galette recipes, felt a bit dubious about the dough when I was rolling/patting it out (as I’d been a little rambunctious as I was putting it together (“Hmm… no cup measure in this household… pah! Never mind THAT!”), but it was yummo! Served it up with a nice little thrown-together salad of baby spinach, pear, walnuts and parmesan. The people I’m currently staying with loved it, and I gushed about the site and sent them to it directly. You’re amazing, Deb.

  138. Shelly

    Just made this for dinner tonight with a side salad. I’m a fan! I was a little worried since even with two medium onions and a one-pound butternut squash, it didn’t seem to me like there was that much filling. But it worked out (the filling and the dough are both pretty rich and neither I nor my husband could eat more than the quarter-galette portion for dinner along with the salad).

    I have to fess up that I was way too lazy/impatient to follow the dough directions exactly. I just mixed up the flour and salt in my KitchenAid, and added cold butter cut into bits, mixing until it looked like coarse meal. I combined the water, sour cream and lemon juice (Meyers, since we have a tree) in a measuring cup first and poured it in as well. It needed a little more flour to come together and not be sticky, so I added some, then refrigerated for an hour. The dough was still nice and flaky, and very buttery. The galette turned out beautiful and I think it would be awesome with other fillings. I’m thinking it’d be a great brunch dish too.

  139. Jessica

    I made this at Christmas for my family and at Easter for my boyfriend’s. It was a great hit both times – and it froze really well! At Easter we baked it straight out of the freezer, leaving it in the oven perhaps 15 minutes longer than called-for and with a bit of foil over the top for the first 20 minutes. I was told the pastry was was “écoeurante”, which is French for “disgustingly good”, and I am forced to agree!

  140. alexandra

    I have some guoda and some blue cheese that noone is the house is planning on eating do you think those flavors would mix Well?

  141. Erin

    Deb- I just wanted to let you know that I made the crust with yogurt instead of sour cream and it was fantastic! No problems whatsoever. I felt so accomplished cooking this recipe!

  142. Tamara

    This was amazing! I used soy sour cream in the crust and goat cheese in the filling just because of milk sensitivities and it was absolutely fantastic! Thanks for giving me a new idea for butternut squash!

  143. Eliza

    We make galettes so often with so many different variations, but the kids have yet to really like them. Tonight though, I used some of the dough to make pigs in a blanket. They loved them! I enjoyed a smaller galette with zukes, goat cheese, and basil. FUN!

  144. Jamie

    I made this a while back and loved it! I put it in a tart pan instead of making a galette and used some ricotta instead of fontina. It was absolutely delicious. I got a few jealous noses poking in my office when I warmed a piece up for lunch at work. I’m planning to make it again for an upcoming girl’s night.

  145. Kate

    I love this recipe! I switch the fontina for gruyere. I’d like to make it for my elderly mom – should I bake it and have her reheat it, or assemble it and give it to her w/instructions to bake?

  146. Ana

    I had a midnight baking bug, and since I’ve had this little elf murmuring “Try that yummy-sounding galette on the pretty food blog. There’s butternut squash and onion. Me wants it, my precious” on loop for about 2 weeks now, I figured I ought to do it. It was lovely, and worth the bowl-intensive-ness. I subbed ground sage because I didn’t know what to do with the extra fresh sage I’d have had lying around, but I’d take Deb’s word for it and use the fresh next time.

  147. Abby

    OMG… this is delicious. What a great way to use the abundance of Winter Squash from the CSA (I used delicata squash). Also an easy weeknight meal. Thanks so much for the recipe!

  148. I had a hard time not just eating the filling components as they were coming off. This is so good! I used fresh thyme and romano, white cheddar, and chevre, as these were the things I had on hand. SOOO good.

  149. Hi Deb!
    First of all, this is my FAVORITE blog and the inspiration for creating my own, so thank you!

    I made this galette last week and absolutely loved it! The filling is just scrumptious! I am obsessed with galettes and this dough is the best dough for them. I do make a few changes in the process though. I find the butter too difficult to cut after it is frozen, so I cut it in first then freeze the butter/flour mixture together. I also roll it out first then chill it, instead of the other way around.

    These are supposed to serve 4-6 but I can’t stop myself from eating at least half of it! I try not to think about that meaning I’ve eaten 1/2 a stick of butter, eek!

  150. Erika

    I have made this tart several times and I love it! I was thinking of making it into minis (using mini metal tart shells) for appetizers for Thanksgiving and was wondering if you had any suggestions on baking time etc! Thanks!

  151. I made this today and it was amazing! The dough is so simple to work with and the filling was great (I used goat cheese)! I can’t wait to adapt it to what happens to be in season. I also used light brown flour for the pastry (because I had run out of plain) – I brought it to a dinner party and it was the first thing gone off everyone’s plates! :) Thank you!

  152. atg

    Do you think I could make this without the fontina. I love fontina, but for some reason, I like the idea of just the squash and onions. I’d serve it with goat cheese or sour cream on the side.

  153. Sandra Van Laan

    Made this exact recipe for Thanksgiving dinner and it was an instant favorite. Had no experience with peeling squash which turned out to be harder than it looks on food network television, but once that was done the rest was a cinch!

  154. Juliana

    I also made this for Thanksgiving dinner and it was the biggest hit at the dinner (even among people who don’t usually eat squash!) I would have loved a warning about the number of hours this takes to make at the top of the recipe (mostly idle), but then again it was my own fault for not noticing the first hour of pastry making before I dove in :-) But thank you so much for the awesome recipe.
    Delicious. Surprisingly easy. Apparently even better the next day! And a great hit. Will make this again and again!

  155. Debra

    I made it with 1 small butternut and 1 small acorn squash. I used goat cheese instead of fontina. It was scrumptious. Happy New Year to you and yours.

  156. Carrie

    I cooked the inner guts of the galette because I didn’t feel like making the crust :) This. Was. AMAZING. I can’t emphasize that enough. I have been looking for an easy mind-blowing side dish and this was it. Thank you for adding another fantastic recipe to my list!

  157. Tenille

    I made this several times this fall and can’t say enough about it. Great flavors and the flaky crust is incredible. I diced my onions, instead of slicing them, otherwise followed the recipe exactly. Thanks for sharing!!!

  158. Regan

    I have made this several times and thought to share some substitutions that worked. I subbed the sour cream out with Fage greek yogurt and the fontina with asiago one night because that is what I had in the fridge, still yummy. While I find the cayenne to be lovely, I have used paprika when my niece is eating over.

    To accommodate a vegan friend, i substituted Earth Balance for the butter, Tofutti for the sour cream, and Lisanatti almond milk mozzerella for the fontina. It was not quite as tasty as the ovo-lacto version, but still incredibly indulgent vegetarian fare. The faux mozzerella is fairly bland, but my vegan cheese options at the grocery store are pretty limited. If I make a vegan version again, I might try adding some nutritional yeast to give the cheese flavor more of a bite.

  159. Kristy

    If you’re not a fan of flaky pastries but love butternut squash, I’d highly recommend using bread dough instead of making the crust. It saves time and calories and goes really well with the filling. I’ll definitely make this again and again!

  160. Drew

    I’ve made this about a dozen times now and the first few were always leaking oil (regardless of how small the butter pieces were), so I started using 5-6 tablespoons in the crust and it has worked out really well. For anyone who might want to use less…

    Also, I finally live somewhere with a decent cheese selection and used fontina! It wasn’t nearly as funky as I expected (unfortunately).

  161. Eliza

    We’re happy that Fall is returning and we can return to our favorite galette! This time I used 100% whole wheat flour. It was still amazing, but… I think I’d use some white flour next time. We’re just kidding ourselves with all that butter anyway ;-)

  162. Cari

    I made this today, and I’ll be darned it that wasn’t the flakiest galette crust I’ve ever made! Due to time constraints, I did not put the flour in the freezer, and the butter was only in there for about 15 minutes. I also used a food processor since I currently lack a pastry cutter and haven’t had the best success just using my fingers to break up the butter. I substituted parmesan for the fontina since that’s what was in the fridge, and it turned out great.

  163. Drew – Thanks for your comment. I made this for the first time over the weekend and my pastry also leaked butter. (I’d never had a galette do that before.) I will dial back the butter next time, or might try swapping some of the flour for whole wheat, which I think absorbs more moisture.

    Deb – The filling was To. Die. For.

  164. Claire

    I received a large squash with my csa pick-up last week and had no idea what to do with it. This recipe was perfect. I was a bit intimidated by the idea of making a “pastry”–but it could not have come out better. I’d like to make it again this weekend for some company. Any good meat pairing suggestions?

  165. Kristin

    I am officially galette obsessed thanks to this recipe. I have already tried four other fillings besides this one, but using the same dough recipe. The dough truly does make for an amazing crust. And I’m not sure if its just because the squash was the first filling I tried, but this one is still my favorite. It tastes like Thanksgiving! Love!

  166. Kat

    This. Is. Amazing. I man what I could taste of it – my boyfriend ate most of it, and what we didn’t consume for dinner I gave him for lunch. I couldn’t find fontina so I used smoked gouda instead, which worked really nicely, and I added a splash of veggie broth and some more seasoning (salt, pepper, paprika) to the final mixture, which kept it moist and flavorful. Thanks again for a winning recipe!

  167. Well, this may have been the best thing i have ever made. My husband and i devoured all of it the night i made it…last night! I had pumpkin in the fridge and wanted a bit of a challenge, so googled squash and pumpkin recipes and found this amazing thing. This was the first time I baked something so new so quickly.

    Thank you so much for this! i will definitely have to share it on my blog and bake it again for Thanksgiving.


  168. Shawnne

    I don’t know how I missed this recipe on your blog, but I saw it on the cover of the cookbook I just received (THANK YOU DEB, I am so in love with your book), and made it the next day for guests. More than one guest said he’d expect to find this dish in a 5 star restaurant, not in my kitchen. Thank you again for all your recipes, your wit and your ability to make food more accessible. Can’t wait to try the savory tomato shortcakes next.

  169. Tammy

    This came together effortlessly and was delicious. I followed the recipe exactly. However, due to time limitations, I caramelized the onions, roasted the squash, and made the dough one night, then left it all in the fridge until assembling and baking the following night. This made for a more realistic weeknight dinner. I was also thrilled with how well the crust held up to *gasp* microwave reheating at work the next day. The pre-cubed butternut squash at Costco this time of year made prep even faster. Also, if you don’t have a pastry blender, the butter can be worked into the flour with your fingers if everything is well chilled and done quickly. I will be making this again this weekend.

  170. pamela

    i made this tonight and it was delicious! last night we made the alfredo from your cookbook and it was the best i’ve ever had – hello, LEMON! such a good idea. tomorrow we are trying the cheddar rolls for breakfast, and then our friends are coming over for a dinner party / “smitten kitchen” themed potluck. the only rule is it has to be from your new book. all of this is to say THANK YOU for sharing with us.

  171. Madeleine

    I just received your cookbook and made the galette. The dough is so delicious and flaky. Prepped the dough and the filling the day before, without the Fontina, and assembled the day of my dinner party. I brought the filling to room temperature and it was easy to add the cheese. Also added a smidge of nutmeg. It was picture perfect. Thank you for all of the wonderful recipes I have enjoyed over the years. My daughters are getting your book for Xmas.

  172. Karen

    Deb, so great to meet you in Portland! I had to fight my way in right as they were roping the room off and felt lucky to be there… This was the first thing I made from your book and I’m in love. There’s a reason it’s front and center on the cover. I made the crust and filling ahead of time while my baby napped, kept them separate in the fridge and then assembled later. Worked great. I had a small amount of dough leftover from some trimming and made that into a tiny dessert galette with apricot jam. Fine with me! Like another commenter said it also reheated very well the next day. Just had some for lunch and made many coworkers jealous. I will be making this again and again. Would love to try mini versions too.

  173. Morgan

    I made this from the cookbook tonight with the leek fritters as a side & the brown butter rice krispies as a dessert. Delicious! The only alteration I made was that I used two white sweet potatoes & one regular sweet potato in lieu of the butternut squash, and it was wonderful, but took just a little bit longer to roast. Thanks so much!

  174. I was just introduced to your glorious recipes the other day through a friend who raved about your new book. Flipping through the pages, I saw this and had to make it, so last night the glorious galette came to fruition. The crust is PERFECT! Oddly, my store was out of butternut squash so I used two sweet potatoes and it was AMAZING!!! Thank you for sharing your genius!

  175. Tonya Talone

    Hi there – just got your cookbook & the first recipe I made was this butternut squash galette! It was amazing!! However, there are only two of us and it made a lot :) Do you think it would freeze well so we can enjoy the other half later??

    1. deb

      Tonya — I haven’t frozen it but think it could work. You might want to make two next time (the two smaller rounds I show in the picture as an alternative) so you don’t get stuck with a half tart.

  176. Susan

    This is fabulous – I have frozen 1/3 and will warm it up and lay narrow slices on their sides and serve as appetizers for TGiving! Awesome recipe! The cookbook is fascinating – will be trying many more of the recipes!

  177. Juliana

    Hi Deb,

    Making this tomorrow for Thanksgiving (for the second year in a room) as I just love it…I’ve admittedly also made it on other non-special occasions this year and find the leftovers great for lunches (it’s one of those meals that gets better as it sits it seems)

    One question though–as a new owner of your lovely new cookbook, I noticed that the pastry recipe in the cookbook doesn’t do any of the freezing of the butter, flour, etc. Was this to make it more accessible to the cookbook audience or did testers find that it wasn’t necessary to freeze?

    Many thanks again for the awesome recipe!

    1. deb

      Hi Juliana — So, as you spotted, this is one of the recipes I heavily streamlined for the book and, indeed, the butter freezing step was one I felt we could do without. If you find it makes things easier (especially if your kitchen runs hot or you’re making this over the summer), you can absolutely still do it (for this, for pie dough, etc.). But, I find that just using the ingredients very, very cold is sufficient. I also wanted to line this up with my pie dough technique, as they are essentially the same so not to unnecessarily confuse people. Hope that helps.

  178. Jessie

    Deb- I looked at some of the comments and read yours, but didn’t see anything about a substitution for a pastry blender. I don’t have one. What do you suggest I do/use instead?

    I do have: tiny food processor and regular blender

    (Loving your cookbook my husband bought for me a couple days ago!!!)

    1. deb

      Hi Jessie — You can use a FP to pulse the butter into the flour. You can also use your fingertips to break it up. But I’d stir in the liquid mixture by hand, always, or you will lose those lovely butter pockets that will create the great flakes in this crust.

  179. gloucester

    Lacking a pastry blender, I made the crust by hand, squashing and pressing sliced butter into the flour mixture directly on the countertop (google Chez Pim/Zuni Cafe pie dough recipe for a description of this technique).

    Really lovely tart, and the roasted squash mixture was delicious on its own!

  180. Susan

    Froze beautifully. Served narrow slices, turned on their sides – the brilliant butternut squash cubes were to beautiful. Tasted fantastic.

  181. Amanda

    Coming into this pretty late, but has anyone doubled this?

    Also, if I doubled it, do you think I could put it in a 9 x 13 glass baking dish?

  182. Brooke

    This was so good! I had always meant to make it, and when I saw it in the cookbook I decided it was finally time – oh, man, why did I wait so long! My husband could not get over how delicious it was, he kept telling me it was something he’d expect to get in a restaurant!

  183. Jenna

    I have obsessed over the Smitten Kitchen website for several years now, and tell everyone I know about your delicious recipes! I have been consistently delighted with your recipes, especially the desserts and breakfasts. I LOVE your new cookbook and am enjoying working my way through it.

    I made this recipe in the full form (YUM) and baked the original size in pie pans and folded the edges in as a faux galette to avoid any potential mess and it worked out great!

    I would like to make mini/personalized sizes as an appetizer so they are easier to eat. Do you recommend forming them by hand into mini galettes or using muffin tins? How long should I bake them for?

  184. Bakersfield

    Filling was divine but the galette was a disaster. I tried making it twice and it was dry, never came together and all in all one of the most frustrating dough experiences I’ve had.

  185. Harvey

    I made this today with the variation from the cookbook. It was wonderful. I especially love the crust. I can’t wait to try making a pot pie with it. Recipes like this are why you’re my favorite recipe website.

  186. Liz

    My mom and I both got your cookbook for christmas and immediately singled out this recipe to make for a big family Christmas Eve dinner. We made it with sweet potato and Gruyere since we couldn’t stand another trip to the market! Absolutely delicious, eaten totally in 20 minutes. We loved it so much that we made it again a week later! Can’t wait to try more things from the book and the website!

  187. I made this (cookbook version) today for lunch (I had a friend over); it turned out great! I was a bit worried about the dough because I made it yesterday and it was incredibly hard when I took it out of the fridge today, making it a pain to roll out, but it all worked out in the end. I used provolone instead of fontina because I’m in rural Alberta…

    I love that it makes leftovers because it means I won’t have to cook dinner as well tonight. Also love that it can be eaten at a variety of temperatures since the other half is on call so who knows whether he’ll bother to heat it up when he gets a chance to eat it!

  188. Caryn

    My sister gave me you cookbook for Christmas and tonight I attempted my first recipe from the book…the butternut squash and onion galette. My husband was a little skeptical when I told him what I was making because he is a meat lover. Well, your butternut squash and onion galette completely won him over! It was amazing and am excited for our leftovers tomorrow. I can’t wait to try another recipe!

  189. Kathy K.

    I’m anxious to make this galette, especially after reading some of the many wonderful comments! I didn’t read through all 250, however, so this tip for getting the butter into small enough pieces might have already been posted. If you freeze the stick of butter, then use a box grater (using the largest holes) instead of cutting it into small pieces, you’ll cut way down on the amount of time needed to combine it with the dry ingredients.

    Thanks so much for the inspiring recipes, both on your site and in your cookbook!

  190. Amy

    Hi- I made this last weekend and it was a huge hit!! I wanted to bring it to a last minute potluck dinner tonight but was wondering if I can use Puff Pastry(from a box!!) since I don’t have time to make the dough… Anyone know if that will work? I have never used frozen puff pastry before…

  191. Katie

    I saw a version of this recipe in your cookbook (I think the book version is just a bigger galette), and decided to make it for a dinner party. We had 12 adults and four kids over, and four of the adults were over the age of 85; two of which are homebound. I wanted to make something they wouldn’t make for themselves. Something different and showstopping, but not too far out of their comfort zone. This totally fit the bill. AMAZING! My husband was even more excited when he realized we had some left over to take to work today. Thanks for a great recipe!!!

  192. Faith

    Deb! I met you at the Mid-Manhattan library signing! :) You were so sweet, and I really enjoyed the talk with you and Adam. I saw this recipe in the cookbook, and instead of making the dough, I used puff pastry to make mini tarts in cupcake tins. I brought it to a party last night, and it was a hit! My roommate could not stop eating them. The best part is that this was super easy! Once again, another solid recipe. Thanks Deb!

  193. Lissi

    A friend gave me your cookbook for Christmas and I’ve loved reading it. The list of dishes I want to try is growing! Another friend was looking at it and said she really would like to try this butternut squash recipe so I invited her to come to my house to make it together. We did that last night. It turned out perfectly beautiful and tasted divine. I don’t make pastry often (use Pillsbury pie crust mostly!) but we wanted to try this. I used my processor to mix it and stopped it just when it collected into a ball. It came together so easily and rolled out perfectly after chilling about an hour. It transferred quite nicely to the baking sheet. The seasoning for the squash is just right. I served it with a pork loin and apple dish made in my crockpot and they were so good together. Will do this recipe again for sure and am thinking I’d like to use this pastry for an apple galette. Haven’t looked to see if you have such a recipe but I will. Thanks for a great recipe!

  194. I tried this from your cookbook last night. Deb, why did you not warn me that fontina cheese is so stinky? It’s the cook’s privilege to sneak a few tastes of ingredients as they cook but man oh man that stuff even tasted smelly! I was SO relieved when the finished product tasted amazing though so my trust was restored.

  195. Kristen

    I love this recipe, and have been making a version of it for years to my family’s delight, so I was thrilled to see it in the book. A while back I tweaked the recipe a bit to make it quicker and to use fewer dishes. I like the result quite a bit, so I wanted to share. Instead of roasting the squash, I grate it and then cook it in a pan with the onions. When the squash is soft (it doesn’t take long – 10 minutes or so), I add the herbs and let it cool a little while I roll out the crust. I then put about half the grated cheese on the crust, followed by the squash and then the rest of the grated cheese, fold over the edges, bake.

  196. A friend made this for our book club, and I had to go out and buy the book! I’ve made a few things from it, and everything has been wonderful. I made this dish for my Mom’s birthday and we all totally loved it!! I’m back on your site because others wanted the recipe – it was that good!! Thanks You!!

  197. Elizabiete

    This has become one of my favorite things to make. I have a friend who is undergoing chemotherapy and I would really like to bring one to her and her family. I would like to bring it frozen so that they can reheat it and have a good comforting dinner some night when it’s too much to manage anything else but I have no experience in freezing things like this. Would I freeze it unbaked or baked? And how should I tell them to reheat? Thanks!

  198. To bump up the fall-overload, I added some roasted apple into the mix, so good! Also Deb, I’m not sure if it’s just me, but do you find lard or shortening yield a more tender, flakier crust. What’s your favourite pastry fat of choice?

    1. deb

      MelissaLouisey — Lard can make a crust with a lighter mouthfeel, but I prefer butter for flavor. I also think that flaky crusts are more about the way the fats are worked into the flour than the fat itself.

  199. W.

    I basically can’t stop making this. After having it at a friend’s place and then making it twice in the two weeks after, I branched out a bit and tried your zucchini/ricotta galette, as well as an apple/ricotta version and a pear/caramelized onion/gorgonzola version. All good, but I keep coming straight back to the butternut squash!

  200. W.

    (I should add that I’m on this page in the first place, commenting months after first visiting, because we’re having this AGAIN tonight. I use smoked Fontina and a fair bit extra sage. Actually a good deal extra filling in general, to balance out the amount of it that gets eaten in the preparation process…)

  201. Marika

    This has been one of my favorite recipes for years – I make it every Christmas and use it to introduce others to your wonderful blog (and now cookbook!). Thank you! But, I notice that here you use lemon juice in the dough and the book you use vinegar. Do you prefer the vinegar? Or does it not really make a difference?

  202. Melissa

    YUM! I made this a few weeks ago, since I had a huge, beautiful butternut squash to use up. The caramelized onions were a pleasant surprise and added a nice tang and creaminess to the galette. I served it with a spring salad with a homemade vinagrette. We had enough from the recipe to make two 9-inch galettes with some filling leftover. We used the leftover filling on top of some store bought Naan bread and made a flatbread appetizer for family. THEY LOVED IT! I am definitely making this one again! Thanks, Deb for another wow-factor dish for my family.

  203. Kim

    I made this yesterday and it was phenomenal. I used whole wheat flour instead and added a little fresh tarragon to the recipe. I had to fend off my husband to get second helpings (and I failed at this task – FYI). Delicious!

  204. PB

    I made this with a spaghetti squash and used it as a pizza topping because I had a pizza dough in the freezer and I was too lazy/hungry to make the galette dough. I was skeptical, but it came out delicious! Definitely not the prettiest pizza, but it was tasty. Loved the subtle heat of the cayenne. I’m always able to adapt your recipes based on what I have available in my kitchen and how lazy I’m feeling, and they always come out great! I hope to make the actual galette when I have some spare time and a butternut squash :-)

  205. Mary Ann

    I made this with sweet potatoes, it was delicious! I took one to my daughter at college, she loved it and wants the recipe . This is a keeper .

  206. Jacqueline

    I made this last evening and it was perfect.I just most of a large squash and it was overflowingbut still so good. Definitely will make this again but will do some prep work ahead of time so it’s not so time consuming when I actually go to make it.

  207. Charlotte

    This was a hit! Like some other commenters (171 and 191), we didn’t freeze the flour or butter, and the crust came out flaky and tasting really delicious. I was skeptical about putting sour cream in dough, since my dough recipe for quiches and tarts doesn’t use sour cream, but this was a great mix. (I, too, had to add a little flour to make the dough less sticky, maybe since the butter wasn’t frozen?) Gruyere and rosemary were what we had on hand, instead of fontina and sage, which turned out well. It was fun trying out a new tart/galette recipe, and overlapping the dough on the contents. Tastes even better the next day, as the caramelized onions flavor develops really nicely. Love your recipes.

  208. mb

    Discovered this recipe when i bought your book. I have cooked many (very very good) things from both the book and your blog. This (and that hash with the asparagus and red potatoes) are the two BEST things ever. I made no changes the first few times- it was PERFECT. The crust is a real winner and my “go to” for fruit galettes as well. Last night I added about 1/3 cup of red bell pepper slices to the very caramelized onions and let them heat up a bit. It was a subtle but AMAZING addition. Each time I have made this I am blown away! You are the best and thank you

  209. Chloe

    Just thought I would let you know that I absolutely love this crust recipe… and the whole galette. I am going to a kitchen tea tomorrow for one of my best friends who is getting married and we each have to bring her our favourite recipe, so this is my choice! I usually make it with half whole wheat flour / half white and have substituted the fontina for a mix of parmesan, cheddar and ricotta and I add in some garlicky, sauted kale. Too delicious. You are the best! Chloe x

  210. Erica

    Oh. My. Goodness! This dough! I mean, you were totally right about how easy it is to work with! It was a complete joy to put this thing together. I took commenter advice and cut the flour into the flour in the cuisinart which was very easy. My first gallate is in the oven for our Smitten Kitchen potluck, fall dishes pot luck we’re hosting tonight and I’m so excited!
    Now I shall plot how and when to make your other galletes!

  211. Bec

    This recipe is golden. I made two, cooked one straight away & stashed the other in the freezer for an emergency. Can I cook it straight from the freezer, or shall I defrost it first?

  212. Raphaelle

    Just made this with shallots and mozzarella (instead of onion and fontina). DELICIOUS! This might be the first time I’ve cooked with butternut squash. Very tasty, will definitely make this recipe and other things with it again. :)

  213. Cristina

    Hi Deb, I’m thinking of making this for Thanksgiving but would need to make this ahead of time. Would it be fine to freeze this fully-assembled and then just stick it in the oven when needed? Thank you!!

  214. Morgan

    I have been waiting all year to make this again. This autumnal has a prized place on our thanksgiving table; it’s phenomenal. I like to add fresh thyme leaves into the pastry dough because i love the combination of sage a thyme next to a turkey. I garnish with fried sage leaves and top with toasted hazelnuts (or walnuts) for the last 10 minutes of the baking process.Thank you for being awesome!!!

  215. Brittany

    This galette outstanding approval at my Friendsgiving potluck last night! Although I kept calling it a “butternut squash thing” because “galette” just sounds a bit too fancy pants.
    The best part was when I pulled it out of the over and my friend Sam goes “is that the peach thing you made over the summer”? I guess my friends are starting to catch onto me!

    1. deb

      Diana — I’m not particular about pairings; I think everyone should drink the wine they like, regardless of what they’re eating. But, since you asked me personally, I like this with a dry white.

  216. Samantha

    I love this recipe. Do you think it would work without cheese though? (For a cheese-hating friend.) I was thinking of substituting spinach for the cheese, but what do you think?

  217. Oh wow. I made this because I wanted something I could have on hand for out-of-town guests to munch on at any time of day. WOW! The whole thing was DEE-LISH (love that cayenne kick), but I’m especially glad I discovered this crust. It was so easy to work with. This recipe was perfect as is but I can’t wait to try switching it up with a different cheese, herb or other mix-in as suggested from previous posters. Awesome! Thank you, Deb!

  218. Vicki

    My sister is a vegetarian so made this with for her main dish for Christmas dinner, it is AMAZING the cayenne adds a perfect kick and I have never made homemade dough of any kind before so I was a wee bit scared of this, the rustic nature of the gallette is very forgiving, lets just say mine was very rustic :)
    But no matter it tasted so good! Many compliments from the carnivores and veggie eaters alike!

  219. Sunny

    I just made this for my NYE party, but with a few alterations. I used puff pastry (because I was short on time and had it in my fridge), and a mixture of feta and mozzarella cheeses (again, it’s want I had- I forgot my shopping list), and a friend suggested a balsamic reduction over the top, excellent! Thank you for sharing this wonderful recipe.

  220. Beth

    …and I made it with puff pastry too, since I had some left over that needed using up. Sprinkled the filling with pine nuts before baking. Yum. Husband and I ate almost the whole thing, just the two of us. Mmmm

  221. Aleksandra

    I usually skip anything that involves some sort of pastry. From pizza to tarts.. it just doesn’t work for me. This time, I gave it a go (only because it is..Smitten Kitchen) and it turned out amazing.

    I did freeze the flour and butter but couldn’t, for the life of me, combine the two into the crumby mixture until I used my hands (I only had a regular mixer). I left out the sage because there was none at the market, added more onions, and put some balsamic on the the squash as it was baking to give it some zing. I realize a tangy-er cheese might have the same effect but I only had pecorino on hand.

    Very nice! Thank you!

  222. Jeni

    Just made the book version of this with a few tweaks – adding a little bacon, a lot of kale, and some carrots and switching to a mix of cheddar and gruyere, as I had them on hand. It was incredible!! I’ve always been terrible with pie/tart doughs but this worked like a charm and was super tasty! Thanks yet again :)

  223. Amanda

    I have made this recipe a few times after seeing it in the book. The pastry turns out fantastic! I have made it both in the food processor and by hand-both work. One shortcut that turned out quite well was microwaving instead of roasting the squash (the exposed squash will still roast a bit when the galette bakes).

  224. Kristin

    I have been using Deb’s recipes for years but never felt compelled to comment until now…. but this recipe needs all the praise.

    I made two galettes for Valentines dinner (this one and a mushroom/fennel/leek), and this one was INCREDIBLE and the clear hands-down winner of the two. I made it exactly as laid out with two subtle alterations – my grocery store only had acorn squash and no sage. I had never made dough before and cut down on prep time by using my new food processor (I am a bit obsessed) and the crust turned out fantastic. An absolute must.

  225. Cheryl

    I have been looking at this recipe for weeks, and finally got the ingredients this weekend. It took more time than I thought because my kitchen was so chilly in the cold weather that I couldn’t mix the flour and the butter. I persevered and the results were delicious. I took this to my friends’ house. She is a gourmet cook. They loved it. Can’t wait to try other fillings.

  226. Maggie

    THIS RECIPE ROCKS !!!!! I didn’t have the fontina so I use Bulgarian Feta instead. And the hit of zip with the cayenne pepper…OMG!!! The flakey crust..outta this world!! Deb, you are making me a kitchen crazed dame! Huggs to you and kisses to your family..

  227. Julia

    I wanted to use up some sage so I just made this with Pumpkin (no butternut squash available) and it was still excellent! The squash flavor was subtle, so I suspect it would be better with butternut, which is sweeter– but still give it a go with Pumpkin if you have some!

  228. vivzilla

    Finally gave this a go today. I have a very …..difficult relationship with pastry. In that every time I make it, things go terribly wrong and shouting happens. One particular attempt (hi dobos torte!) crying happened. Messy, ugly, reality cooking show crying.

    Not today! Despite having to use spreadable butter instead of the real thing (was too lazy to walk up to the shops after checking the fridge this morning) the pastry turned out okay? It was really really wet but I fixed it up with some flour. After the hour chilling it rolled out really easily …..almost too easily. Filled the tart, folded over the sides and realized some of my tart wasn’t on the baking paper for easy moving onto the baking tray. *sigh* I tried sliding but the filling started leading out. Tried some flat spatulas …. nope. Admitted defeat, attempted another slide and fixed it on the sheet. Instead of my pretty circle I had a lumpy semi circle with pumpkin spilling out of the side. Tastes delicious though.

    I know this sounds like a bit of a sad cooking story but this was my most successful pastry attempt so I’m actually quite proud of my sad misshapen galette now. Thanks smitten kitchen!

    (oh and as an aside, my sister made your chocolate banana bread on the weekend OMG!!!!!)

  229. Tamar

    We LOVE this galette, have made it twice in the last 10 days, and the tomato/corn/zucchini one (also terrific) the week before that. This recipe is great not only because the flavors are wonderful, but because of the efficiency – every step allows for some downtime to prep the next step. Amazing. The only thing I cannot get the hang of is the dough transfer from the counter to the baking sheet – it falls apart when I unfold it and I just end up spreading it out by hand on the baking sheet. But otherwise, this recipe is delicious and I will probably be making it again very soon!

  230. Manasi

    Hi Deb,
    I love this recipe! I am making two galettes for a dinner party this week, but am worried I won’t find any good squash in August. What other fillings would you suggest for this tart? Any help is appreciated! Thanks!

  231. Hannah

    I’ve wanted to try this recipe for a while but never gotten around to it, but today was the perfect fall day and we have a guest for the week so this was it, and I have never had as many compliment on my cooking ever as I got for this. It looked great, tasted amazing and was a lot easier than I was expecting. So thanks!

  232. Hi Deb,

    I love the galette and have made it for friends and family on many special occasions. This weekend I made a penne pasta dish based on the galette as a quicker and easier way to enjoy the same flavors. I roasted the squash, caramalized the onions, then added roasted almonds, spinach and cheese to cooked penne. It was a great “anytime” version of your delicious recipe.

  233. Juliana

    Just made this galette for a Canadian Thanksgiving potluck celebration and, as always, it was a huge hit.

    To accommodate a friend with celiacs, I also tried making it gluten-free by simply substituting the all-purpose flour with Cup4Cup gluten free all purpose flour (designed by Thomas Keller!) To my shock, it worked like a charm and tasted just as good if not better than the original. It took slightly longer to get golden, but was miraculously tasty and flaky all the same.

    Woohoo! Another winner, Deb.

    1. deb

      Shelley — It should work just fine, maybe not be as bendy and tender, but I’m sure will do the trick. I’d opt for those that are already rolled out.

  234. Nancy

    Make life easy, roll the dough in the baking sheet. And, to accelerate the caramelization process, add just a pinch of baking soda. Great dish! Will use the idea for lots of things!

  235. Anne

    erm, not sure. the galette is in the oven right now, but I am afraid the butternut will be very overcooked. dough seems nice though. will report once it’s out of the oven :)

  236. Rita

    I LOVE you this recipe. It is everything good on one plate. Have made it a few times and have one in the oven now. Hope it turns out great, as usual.

  237. Ann

    Just made this for the first time last night and it was FABULOUS. I didn’t end up making your dough because I neglected to read the recipe sufficiently ahead of time and subbed in a Martha Stewart galette dough recipe. But the filling: so good. I’ll be making this again and again.

  238. Eliza

    True story- Old McGrandma just used the galette dough to make sugar cookies (she grabbed the wrong dough). The dough was a bit sticky to roll and work with but they are the best flaky cookies and just ever so slightly sweet. I guess we will save the maple cookie dough for another day.

  239. Jill Z.

    I made this to bring to Christmas Eve dinner and it was a HUGE hit! This recipe was one of the rare occasions when all my effort was totally worth the end result. Looks impressive and tastes even better. I made the dough in my food processor since I don’t have a pastry blender. I made the dough and filling the day before and just kept in the fridge overnight, bringing the filling to room temperature before baking.

    The only problem I had was the dough came unfolded as it cooked. Next time I will roll it a bit thinner and be sure to pinch the dough down.

  240. Kathryn

    My beloved niece made this amazing galette for us at Thanksgiving just hours before she boarded a plane to Antarctica. I’m not usually much of a fan of winter squash, so I might have passed it by at a potluck. However, since my niece made it, I felt constrained to try it so as to not hurt her feelings. I was SO surprised … because I LOVED it! The flavors, textures, and aromas were amazingly delicious. The funny part of the story was that she made two galettes at once so she could take one to the other side of her family for their dinner. When she arrived there with a hot galette on a tray … they were all so “smitten” they wolfed it down on the spot, long before dinner. Thank you for a wonderful recipe!

  241. Susan

    I made this for dinner today, using one of my home-grown butternut squash. OMG, it is Amazing! I am going to hog all the leftovers for myself.

  242. Cindy

    Delicious! Made this last night- slightly time consuming but very easy techniques. I bought prepackaged cut butternut squash, saved a lot of time. Didn’t have fresh thyme, so used dry and some garlic powder. Don’t be worried about how dry the dough is before you refrigerate it- it will come together. I made one large galette and it’s fabulous. Reheats beautifully. I’ll make this again!

  243. Jeanette

    Wow! Made exactly as described (but I used some changes from Deb’s book, like subbing in some whole wheat flour and brushing a yolk on the crust before sticking in the oven…just buy the book), and it was so delicious, and the pastry came out incredibly flaky and yummy. Can’t wait to try some of the other galettes! This was my first try with a pastry blender which was a little scary (I grew up on food processor pie crusts).i recommend adding a bit more onion…

  244. Karen

    A friend of mine posted this recipe on FB years ago. I tried it and was so taken with it I’ve made it many times since. And every single time I see butternut squash I think of this recipe. It was my introduction to your website & FB page YEARs ago! It is my favorite recipe from your site… and I’ve made quite a few of them! Thank you!

  245. Grace

    This turned out amazingly delicious. I love the dough recipe and would absolutely use it again – it was so easy to roll out and very springy to allow for easy folding over the filling. I would recommend having this with a side salad since it’s so rich – it needed a little freshness to balance it out.

  246. Marlene

    Hi Deb,

    Love your smitten Kitche cook book and blog. I especially love the winter squash gallette and see many others do as well.

    I made the crusts (for smaller version), have the squash and carmelized onions roastede etc. can I freeze the ingredients separately and bake later? assemble gallette and freeze before baking, or bake galletes and freeze and re heat? Or is there another method of prepping in advance?



    1. deb

      Marlene — I think either would work. Personally, I’d probably just assemble them and freeze them unbaked. Brush with the egg wash once they’re ready to go in the oven.

  247. Athina

    This was amazing. So amazing, that I’m making it again this week. I’ve been making pastry for years- and it’s always very good, but this pastry is unbelievably flaky and delicious. I subbed ACV for the lemon juice.other than that, followed recipe to a tee- oh, didn’t have fontina, so I had some aged gouda and parmigiano reggiano and used that.

  248. Claire

    This was dinner tonight and it was excellent! Didn’t have lemon juice so just added a bit more water. Served with a dollop on ricotta on top. Looked like pumpkin pie, only savory and better! Thanks for re-posting this for those of us who found you after 2007 :-)

  249. Kenzie

    This recipe is amazing! I made it for Thanksgiving last year as a vegetarian entree and it was a big hit. This year I will be celebrating Thanksgiving in California with my in-laws and flying there on Thursday morning. I really wanted to make this again but am worried about having time and space to do so once we arrive. This may sound crazy, but do you think I could make this ahead of time, freeze it in a tupperware, and then fly with it as my carry-on (to bake once I arrive)? Do you have any experience with this? Online, I have read that you can fly with homemade pies…I’d just hate to go to the trouble of making it only to have to discard it at security..

  250. Kenzie

    Just wanted to clarify on my comment..if you have any advice on both getting through security and the best method for making sure the recipe still turns out? My thought was that if the galette was frozen, it would thaw over the airport/flying time (6 hours?) and then I could put it in the fridge until baking?

  251. tia gata

    dat crust tho! so flaky and good, even after a couple days in the fridge. I think I’ve made every savory galette on this site, and I don’t know if my technique is improving or I’m just getting better at following directions, but this one is really off the hook. thank you.

  252. Kyle

    I made the book version of this last night. Fantastic. Huge hit. Made my mental list of Smitten Kitchen Classics.

    I used a food processor both for the butter and to add the liquid. The key when adding the liquid is to stop pulsing it just as soon as it is spread evenly but before it entirely comes together. It preserves the bits of butter just fine. Then, I just barely pat it into ball, wrap it in plastic, toss it in the fridge, and forget about it for a few hours. I rolled it out onto parchment paper on a baking sheet and stuck the whole thing in the oven. Easy.

    I read through the comments and am wondering if problems with the dough are from inconsistent measuring. I used the weights given in the book, which were perfect.

  253. Athina

    This is hands down, the best crust I ever tasted! I love this crust so much, that I was wondering if I could use it for my dessert pies this Thanksgiving? (I actually subbed ACV for the lemon juice.) My common sense tells me it shouldn’t be a problem, and maybe add a tsp or so of sugar. What are your thoughts on this?

  254. Dawn

    This is SO GREAT! I made it as an afternoon warm-up to Thanksgiving dinner, and everyone ate it until they could hardly eat dinner! The free-form crust makes it spectacular. I didn’t have the sage, so I put in dried thyme and rosemary, which worked wonderfully well.
    I have a friend who, like so many people (?), is afraid of dough failure; and I thought that this dough includes almost all the principles of making dough – maybe I’ll teach her how with this recipe.

  255. Natasha

    I’ve been making your galettes for years but had a breakthrough with this one, after looking at one of your scone recipes– instead of cutting the crust butter into small pieces and freezing, I froze a stick of butter, GRATED it, froze that and proceeded. Even flakier than usual, and mixing everything was a breeze. I lost my pastry blender in our recent move and was just improvising, but I think I’ll be grating butter from now on!

  256. J.

    Deb, my sister hosted Thanksgiving this year and cooked all the main dishes; I brought salads and sides. She said that *this galette* was the highlight of her Thanksgiving meal. It is so delicious that I am making more today — upping the ingredients and plan to make one for me, one for her, one for dad, and a few small ones for the neighbors (good community karma!) One of the best things about these galette recipes of yours is that I can adjust all of the ingredients to taste, and size them to make as many little galettes as I need.

    I love your website and always enjoy cooking from it. Thanks, and I hope you and your family have a great holiday season!

  257. stephanie

    okay, i’ve never made dough before, and i picked this recipe (well, this recipe’s size & the simpler method from your cookbook) to finally bite the bullet. i originally chose this recipe to use up a storebought pie crust i had leftover from thanksgiving, but this homemade dough just sounded miles better. we’ll see! the dough is in the fridge right now, wish me luck!

    i’m making it to go with cranberry steak…steak with a glaze/sauce made from whole berry cranberry sauce, horseradish, a little butter & brown sugar, s&p. i already know that’s a favorite and can throw together a big salad in a pinch, in case the galette goes horribly awry, haha ;)

  258. stephanie

    i did it! it worked! the first time i’ve ever worked with dough where it didn’t stick and tear and fall apart and make me cry and rend my garments. that’s pretty dang cool. i used my mini food processor to get the butter into the flour (no freezing required) and then mixed in the liquid with a spatula. i did add a couple extra tablespoons of water to get the last bit of dust in the bottom to come together.

    i also overcooked it by a couple minutes (was waiting for “golden brown” but despite using the egg wash i never got one that looks like the one in the book) but it was still delicious. (i.e. not burnt, just a teeny bit over so it could be -gasp- even more perfect next time.) even boyperson ate all of his slice. first time eating fontina too…what a weird cheese! it is both funky and super mild simultaneously. i’m into it. (and cooked in the galette it is totally mild, imho.)

    the only thing i did differently was to alter the spices – i always roast butternut squash with a little cajun spice, and then a little ancho chili powder instead of cayenne and rosemary instead of sage/thyme (boyperson doesn’t like sage, i don’t like thyme) to the mix before filling the galette.

    i had three pieces…i.e. half the freaking thing, lol!

  259. mizizzle

    One of my favorites. Always gets rave reviews! Last iteration I made the double version from your book and used a food processor for the dough. Will never go back to the old way.

  260. nancy

    i love this recipe! Ever since my son turned me on to it several years ago, i have made it regularly. I noticed recently that there’s an easy work-around to save time: toss the onions in olive oil along with the butternut, spread them on a roasting pan with the butternut and roast the onion along with the squash.

    It’s not like carmelizing onions is all that hard, but one less step means that we can enjoy this excellent recipe even more often.

    I llove the food processor for dough too. Its the only way to go.

  261. Kelly

    I have now made this recipe twice and LOVE it. I accidentally forgot to mix the cayenne in with the onions, so I sprinkled it on top. It still turned out delicious! The dough is awesome and super easy to make. Every recipe from smitten is always a winner :)

  262. Cindy

    I made this last night and it was fabulous! The crust is is easy to work with, flaky and flavorful- I made the filling as per the recipe with the addition of a sprinkle of craisins because I didn’t have sage. I made 2 smaller and froze one unbaked. This will be in rotation and I’m already thinking about using the dough for hand pies and other savory yummies!

  263. Terri Amernick

    I LOVE fall even more than you do (Is that possible?) In celebration of fall I made this AMAZING Galette from your cookbook. In your honor I improvised a bit…added acorn squash and white sweet potatoes to the filling. To say it was a hit is an understatement. I paired it with a pan seared duck breast served as medallions along with medallions of chirizo sausage and medallions of maple brown sugar sausage. The flavors were unbelievable together. I am so happy to have found your blog after I bought your cookbook. I just wish I had known you when I was living in NYC with my tiny kitchen!!

  264. Amanda

    I love this recipe! I use feta each time I make this because I always have feta on hand and I usually just put it in a pie crust. I make twice a year and always look forward to fall to make this! Thank you for the recipe!

  265. nlandman515

    Deb, this looks heavenly, and next weekend’s brunch guests may be my galette guinea-pigs. What would happen if I subbed sweet potatoes for the squash? I find that they tend to have more flavor …

    Many thanks for your beautiful, delectable work, and Shanah Tovah to you and yours!

  266. Patty

    This looks wonderful, and is coming a a perfect time, as our family has 24 butternut squash we will cure and store in the coldest spot in our house. I use one a week and this recipe will be added to my repertoire. As for peeling the squash, I use the same technique as you do, Deb, and I try to actually enjoy it. Instead of treating it like a chore, I try to peel it meditatively, remembering sunny days in my summer vegetable garden and feeling grateful for this part of the harvest. For a busy weeknight, I will peel and chop the squash Sunday night and store it in a plastic container until I use it later in the week.

    1. Terri Amernick

      I love this recipe, and I have made it with several different squash. My favorite way thus far is with a combination of acorn, butternut, and kiminchi squash adding white sweet potatoes. The differences in flavors really complement each other. By using so many different squash I had a fair amount of filling left. I increased the amount of caramelized onions to accommodate the additional filling. I added veggie stock to the leftover filling (without the cheese) and an immersion blender to make the most delicious (and easy) “Galette Soup”. Add a few crushed toasted pepitas (or my new favorite sacha inchi)The soup is a great way to get the wonderful flavors of this recipe without the calories of the crust and cheese.

      1. Terri Amernick

        BTW Deb
        My family loves your family kugel recipe and totally would have married into your dad’s family for it!! Made it for Yom Kippur break fast…I adore your cookbook and blog recipes!!!!

        1. Shannon

          I decided that this week I would conquer my pastry dough fears. I made your mushroom tart (also amazing) and an apple galette along with this incredible butternut squash galette.
          Thankyou for your recipes that are not only unintimidating but impressive as well.

        2. Hannah

          This was incredible.
          I didn’t have cayenne so I used black pepper and a little extra salt – otherwise made to the T- will be making this again and again. Yum!

  267. Sarah

    Made this last night and it was amazing! I smashed the butternut squash into a purée prior to mixing in the other toppings as I thought it’d be easier to assemble that way. My husband was a little reluctant when I mentioned I was making it, but he devoured it! Thanks Deb for opening our taste buds to the combo of squash, caramelized onions and cheese!

  268. Michele

    This looks so beautifully autumny and delicious. I love galettes, especially as they are so forgiving for a non-baker like me. I want to make this…and I have all the ingredients, except the fontina. Do you think I could substitute cheddar for it. I think it is a stronger cheese and might overpower the squash but what do you think?
    Thank you!

    1. Janeth S

      Hi! I noticed that the recipe here is different than the one in your cookbook. The amounts of ingredients and method are slightly different. Is one method more reliable than the other? I made this back in 2016 using the cookbook and it was delicious!!

  269. kim

    I made this last night for dinner – delicious! However I had a happy accident I thought you might want to check out. I *thought* I had another bag of all purpose flour in the house but was mistaken. So I used 1 cup all purpose flour, 1.5 cups cake flour (I wasn’t in the mood to get out of my pjs and head to the store). The crust turned out so flakey in a good way! Similar to the way a croissant flakes! I think this will be my go-to ratio next time I make a galette!

  270. Christina

    I veganized this recipe by subbing in plain soy yogurt for sour cream in the crust, and daiya shreds for the cheese. I might go wild and throw in a little bit of fermented Chinese tofu (a tip I picked up from the millennium kitchen cookbook) for extra funkiness next time. Either way, the result tonite was very tasty, elegant, and perfect for my overflow of CSA squash.

  271. Leslie

    I’m posting this comment about a recipe that you shared 9 years ago — sigh — but you also just recently teased us with it in your weekly mailing. Thank you for the email/newsletter that showed me this butternut squash & caramelized onion galette. I made it . . . and the pastry was time consuming, but it was awesome. The flavors in the filling were so tantalizing I had to use every bit of self-discipline I could muster to not eat the whole thing. I love, love, love this dish . . . and I’m so glad I signed up for your weekly newsletter. This is now a family favorite for the Fall season of squashes and all things warm and yummy..

  272. Darcy

    Looking at making two of these for a big Thanksgiving shindig (to be appetizers and a main for the 3 vegetarians). Any suggestions regarding making ahead? Does the filling need to be room temp-hot before assembly, or is cold best? Can I have an assembled but uncooked galette waiting for 24 hours in the fridge?

    1. deb

      I find this is fine cold, great at room temperature and lovely warm. We use this for potlucks and picnic-type gatherings too. The filling can be mixed and the dough rolled out when you’re ready to bake it, or you can do as I probably would and just bake it when you have time and rewarm it before serving. It keeps really well. Hope that helps. Btw, I discovered last year when making these galettes that the full size (as shown here) will make 4 mini-galettes that work well for fancy individual portions at dinner.

      1. Darcy

        Thanks! I love how my initial run came out, although I had the same butter pool as another commenter. I saw a few giant chunks of butter when I rolled out, so I had a feeling it would turn into a delicious butter fried crust :)

        Have you ever made it long/oval shaped for the appetizer? Will definitely be making 4 minis, thank you for the heads up. How full should they be? When I made the single I felt like the filling was taller than in your picture, but it may just be perspective (I didn’t weigh my squash, so it’s possible I used WAY too much)

        1. deb

          Full enough that it looks/feels full but not so much that it’s hard to crimp or will fall out. Should be flexible. I haven’t made a longish one, but I was thinking I should next!

          1. Darcy

            I’ll tell you how it goes next week! I don’t know if there’s a way to attach pictures of a finished project, and hopefully it won’t end in a #nailedit :P

  273. Deb, I’ve made this galette several times over the course of several years as a vegetarian main for Thanksgiving. It is always a hit. The flavors are fantastic and the whole thing is beautiful and plenty substantial for anyone abstaining from the bird. However, I’m hoping you can help me with the crust. The first several times I made this the crust was beautiful. Shatteringly tender, flaky and almost puff pastryesque. Then something changed. Now, whenever I make this butter pools all around the crust so that the dough is essentially frying in it’s own fat. It ends up horribly tough. Last time I tried cutting the butter down to 10 tablespoons (for the larger version in your book) and there was still so much butter that it actually started a grease fire in my oven. I use Cabot butter and King Arthur Unbleached All-Purpose flour. I cannot for the life of me figure out what is going wrong. I’m about to revert to my favorite all-butter pie dough, but thought I’d give this one one more shot since I have such fond memories of it. Any thoughts on what might be going wrong?

    1. deb

      Almost every time butter pools, the pieces were a little too big. Cut them smaller, the absolutely largest should be a small pea but most should be more couscous-ish. I hope that helps. (That said, even when tiny, a little bit of butter seepage, usually from the flecks at the surface, isn’t uncommon. But enough that it ends up tough, they were too big.)

    2. Becky

      A trick I learned, I thought from this site, was to grate frozen butter into pastries. Super quick and easy, and you get the small enough pieces you need without any fuss.

  274. nlandman515

    Hi, Deb — With all of the recent conversation here about pools of butter (caused by too-large lumps of butter in the dough), I wonder: Since the dough will go into the refrigerator after it’s made and before we roll it out, couldn’t we combine the dough ingredients using melted butter? That would eliminate the too-large lumps, which should eliminate pools of butter in the baking, and the dough would come back to a chilled, workable consistency in the fridge.

    … or would it also do Something Very Bad?


    1. Amanda M

      I think it would be a great experiment. Possibly it would turn out like an oil based pie crust. You might lose some flakiness since you don’t have butter pieces that would melt to create the flakes. However, it should be tender since gluten wouldn’t really develop if you coat the flour with melted butter.

  275. Hi Deb,

    I have a quick question about this crust. I have made the galette here a few times and I love it (thank you!). I’ve always been a big fan of this crust and was wondering, with a small addition of sugar, if it would work well for a holiday pie. Is there something about these ingredients that would make it less successful for a pie? I typically make apple pie for Thanksgiving and have finally had success with Dorie Greenspan’s pie crust with the butter/veg shortening split. The addition of the shortening seems to save me from my sub-par crust skills. But I’ve always loved this crust and was wondering if it might work as well. Curious if you have any thoughts/advice/experience to offer? Thanks much!

  276. qwertyg17

    Made this tonight with an oil pastry crust and it was amazing! I’ll have to try it again with the galette dough as written but time was short so I wanted a quicker version. The filling is fantastic. Rich and full of flavor. It’s beautiful as a side dish or a main course. Don’t change a thing!

  277. narwhalknits

    I made the cookbook version of this recipe (which I think is quite a bit bigger) and loved it! I added chili flakes in a fairly large quantity and love the spicy contrast to the sweet squash.

    I see comments about adding Feta to the recipe and I had also thought that a little crumbled blue cheese or gorgonzola on top might be fantastic as well. Caramelized onions always make me think of funky cheese. :)

  278. LD

    I made this last night (doubled the recipe and made 6 individual galettes) and it was WONDERFUL. I made it exactly as-is and it was the very best party food I’ve ever made. Everyone raved. I did have an issue with the butter pooling (I hadn’t been as good at getting to the ‘meal’ texture as I should have been), but about halfway through the bake, I pulled the tray out of the oven, tipped it into the sink and drained off the melted butter, and cooked it the rest of the way. PERFECT. Of course I don’t know what they would be like had I done the pastry correctly, but I kind of wonder if the bit of pooled butter didn’t help make the bottom and edges extra crisp.

    I’ll be making this again, and again, and again, and again.

  279. nlandman515

    This is heaven!! I made the filling exactly as written, was lazy and used the roll-out pie crust in my fridge, and the result thrilled hosts and dinner guests alike. Will absolutely make it again, but can’t promise to share! Thanks, Deb!

  280. terri

    I never, ever comment on blogs but this galette is amazing enough to make me move from lurker to commenter. I’ve made this about 5 times in the last two months, including on Thanksgiving for my in-laws and a work potluck. Everyone I’ve made it for has absolutely raved. The only change I make is that I use the ATK foolproof pie dough recipe – that was the first pie dough that I was ever able to work with successfully and I’m afraid to change! Also, sometimes I find that 1/4 tsp is just a little too much cayenne, so I err on the “to taste” side. I love spicy food but I like this galette to have the spice a little further in the background.

  281. I made individual galettes instead of the large serving (a tip if you do so as well: reduce baking time by 5-10 minutes), and added minced lamb meat spiced with cinnamon, herbs de provence, and paprika to the mix. Make sure the oil from both the onions and meat is drained thoroughly before baking!

    1. Joni Parent

      Wow oh wow! This was fantastic. I decided to make this after seeing your IGTV on Instagram. BTW, you are scrumptious. I had everything I needed and was looking for something to serve with a lentil soup I made earlier in the day. It was a “clean out the fridge Friday”. Your recipe was so easy and came together beautifully. The only change I made was to substitute Provolone for the Fontina, because that is what I had. There was nothing left. I sent some to a neighbor (who loved it) and my husband and I polished off the rest with no regrets or shame. Thank you!!

  282. Susan

    I have made this multiple times and it is delicious. I replace 1/4c of the flour with cornmeal and use some additional when I am rolling out the dough as well. I think it really improves the flavor. I also grate a little cheese on the crust before it goes in the oven.

  283. marigael

    Wonderful recipe! I made two substitutions which worked very well. No sour cream and snow storm outside so used a drained whole yogurt for the sour cream and the fontina cheese was replaced with a nicely aged feta, Athenos traditional is what the brand and type said. I’m not sure what the difference is between a traditional and non-traditional feta cheese. My take is it isn’t watery and it is somewhat creamy and gently aged. It blended nicely with the rest of the ingredients.

    I can see how you fell in love with the pastry, me too. I’ve used in twice. I made the bn galette and have since made a mixed berry galette with it. I find the crust to have a crunchiness to it which reminds me of a puff pastry. It has a lightness to it without the layers or fluff. Good job on working out the pastry recipe! I will definitely use both the pastry and filling again. Eating the berry galette the next day without warming it I experienced the pastry had toughened somewhat but still very palatable.

    I did create a shortcut or two. I wanted to use my food processor so instead of bowls in the freezer I placed the metal blade, the chopped butter (plate), and the flour (plastic bag) in the freezer for the hour. I obtained the goal of cold and blending which I’m thinking was also your goal. The butter and flour blended easily without getting soft. Then I added the yogurt and lemon juice – blended, and
    then the iced water. A few off/ons and everything pulled together. Removed and patted it into a flattened smooth edged round of dough, put it into the fridge, cooled down and hardened, and it easily rolled out. I found the dough very easy to work with as it is flexible, so no tears when working with it!!!

  284. nlandman515

    Hi, Deb —

    Made this, loved it, will make it again and again.

    I’m having guests this week who are diabetic. I’d love to make this heavenly recipe without the crust — either as a casserole or baked in individual ramekins. Have you tried doing either? What guidelines/suggestions can you share to make it work?

    Many thanks,

    1. nlandman515

      On further consideration, I’m thinking salad instead: roasted cubed squash, caramelized onions according to the recipe, shredded fontina cheese and chopped fresh sage. Any reason in the world not to give that a shot?

  285. DianaW

    Unless already using the oven for other things, it’s simpler, faster and more economical to roast the squash cubes in a heavy frying-pan over a hot flame. Once they’re browning, there’s just the right amount of time left to chop and saute the onion in another pan.

  286. Frédérique

    Perfect crust and very original pie.
    I made it with “Reblochon” as Asiago cheese is not easy to find in France ;)
    I didn’t had 2 hours ahead so I made the crust and flatten it to get a 2 inches disk. I left it only for 30 minutes in the fridge ( the whole time while the butternut was in the oven) and it was enough for the dough to loose its elasticity.
    Thanks for the great ideas that keep renewing my weeknight diners’ repertoire.

  287. Sara Daniel

    I made the dough in the food processor with whole spelt flour and it was flaky, wonderful, and easy to work with! The filling was delicious but I would have been happy with more filling.

    However, this does NOT serve six. We were 12 people – six adults and six kids (including three 2 year olds) so I doubled the recipe and made two galettes, and it wasn’t quite enough, even though I served it alongside a hearty veg barley soup. Next time for the same amount of people I would triple the dough and quadruple the filling.

  288. Laura Green

    This is delicious, as I’ve commented on FB, with any combo of roasted orange veg (e.g. I used carrots and sweet potatoes). I just wanted to mention that the FB intro from yesterday (10/13) refers to a “yogurt-enriched” crust, but the recipe itself calls for sour cream. I used yogurt and it was a tender and easy-to-work-with crust.

  289. Patricia Silknitter

    Made this for a winemaker’s luncheon and it turned out perfect. I dotted the galette with a few spoonfuls of Divina Fig Spread I found at Whole foods. It was delicious. A keeper for autumn parties!

    1. Tracy B

      I hardily concur with Patricia’s idea of adding a little of the Divina Fig Spread, it puts it way over the top! I had the pleasure of trying it for the first time at a dinner party at her home, loved it so much that I made it last night myself. Took it to a NYE dinner and once again it was a big hit! Definite keeper!!

  290. Bridget

    I would like to make this as an appetizer for a party. Can I cut the dough into small rounds and make them like individual tartlets? Will this dough cook properly in that way? I have a mini cupcake pan I would use.

  291. Susan

    I have made this at least ten times, it is an excellent recipe. I substitute 1/4 flour for cornmeal to give the crust a little more crunch. It is also easy to do all the prep the day before and assemble and bake the day of the event. I have also baked the galette and re-warmed successfully.

  292. Heidi S.

    Awesome dinner party offering! I made the squash, onions and dough the night before, then when my guests were there the next day I got to breezily roll out the (very forgiving) dough, toss the filling together and pop it in the oven while I enjoyed a glass of wine.
    I made the cookbook version of the recipe (which results in a larger galette) for 5 adults and 2 kids. We served it with a kale salad and some grilled sausages and had just enough leftover for snacks the next day! Thanks for bringing this one out of retirement on the instagram feed, Deb. It’s a winner!

  293. Emjay

    I’ve made this twice now and did a double batch most recently. Some subs I did in the most recent that people might be interested to know:

    -I used ricotta, instead of sour cream/yogurt, and added water to make up the moisture issue when I found the dough was still too crumbly to work
    -used Monterey Jack cheese instead of something more piquant

    In this, I’d argue basically any cheese is a potential swap out; my choice was definitely not as flavourful, but it made for a certain lovely meltiness, and used what I had on hand, which was also why I used the ricotta.

    This recipe is ~AMAZING~ and I love it so, and my coworkers who got to help me eat my galettes agreed that it was phenomenal.

  294. Hanna

    One of my favourite autumn recipies, brought it to many parties over the last years.
    I exchange the butternut squash for a different pumpkin and don´t make it a galette, but a quiche. Recipe works perfect for that as well!
    Thank you!

  295. Gen

    Thank you so much for reposting this on Facebook. I made it recently for a dinner party and it was an absolute hit! I slightly modified it by adding some roasted garlic and using gouda in lieu of fontina.

  296. Sibylle

    Question. Can I freeze the other half of roasted butternut squash for next time ,
    Will it be too soft and muschi when it’s defrosted ?

  297. Cheryl Hartt

    I love this recipe and have made it several times over the last few years. I substitute blue cheese for the fontina as I love the contrast of salty to the sweet onions and squash. I also make this as an appetizer by dividing the dough in half, rolling each half into a circle, spreading on the fillings topped with blue cheese and slice in pie shapes. I then roll from the outside (wider edge) to the inside (pointed edge) much like rugelach cookies.. bake and serve, Wonderful!!

  298. Katie

    Not sure what side onion you’re using. I used an entire onion and it was not nearly enough, and doesn’t look as oniony as your beautiful pictures! Also the onions burned in the oven. Otherwise it was delicious. I used a traditional pie crust recipe which worked great here, but I’m interested to try the crust recipe you posted.

  299. lizskidmore

    Oh how I love this galette. It’s so divine and such a crowd-pleaser, as I have made it now several times! I even brought it to an Easter brunch in spite of its “fall themed” main ingredient. It went perfectly with the ham and kale salad that were being served.
    Notes on this recipe:
    -Deb’s crust recipe is excellent-the sour cream/white vinegar thing gives it a bit of tang, which balances so nicely with the veggie/cheese heaven tucked inside.
    -I made the crust AND the veggie/cheese mix ahead of time. I refrigerated both and then rolled out the crust and assembled the galette on Easter morning. The egg wash gives it such a beautiful golden crust.
    Hands-down an #skfavorites! Thanks for this classic SK recipe, Deb!

  300. Tamar

    We love this recipe. I currently have tons of basil and no sage…anyone tried this substitution? Would it be too weird of a combo?

  301. Athina Levesque

    This crust is so delicious, comes out great each and every time-is there any reason why one wouldn’t be able to use this particular crust, say, for example in a fruit pie? Or a berry pie? I feel like this crust transcends any other pie pastry I’ve ever made, and I’m thinking it would be delicious in apple pie or blueberry pie!

    1. deb

      Yes and no. I use this for fruit galettes often, with some tweaks or without, see: blackberry cheesecake, berries, and nectarine. However, I don’t like it for two-crust or even single crust pies in a pie dish because it’s a little softer and more tender, doesn’t hold a heavier volume of wet fruit well. It’s best in flatter applications.

  302. Deborah

    Has anyone tried freezing this before or after baking? I’m trying to prep ahead of time for family coming into town for a few days!

    1. Deborah

      Update: I made the filling and dough and froze them separately. Thawed overnight in the fridge, then baked. It does not freeze and bake well :( The filling was mushy and watery for some reason, and it just does not look the same / appetizing! :( :(

      I wonder if freezing the baked version would have been better…but I don’t feel like experimenting to try it!

  303. Lydia

    This came out wonderfully. Recipe was clear, but also very easily customized depending on what you have at home and personal taste preferences. I used a red onion, which I suggest as it adds a beautiful purple accent to the dish.

    Thanks so much for a delicious recipe!

  304. Mindy

    I made this tonight—it was delicious and impressed my guests! Thanks, Deb!

    I made two of these, and tripled the filling (divided between the two galettes), and it fed 5 people together with roasted asparagus and salad. One might “serve 6” as a side dish, but not as a main course. Thanks, Deb!

  305. Diane

    I made this last night! It was delicious.Though I have to admit i bought a store made crust, but everything else was fresh! Didn’t have the fontina cheese, so i used some goat cheese, didn’t have the recipe amount, but used it anyway.
    My taste buds were in heaven! I wanted to eat the whole galette, but restrained myself!
    Thinking i will make this as an appetizer for Thanksgiving!
    Thanks for sharing this amazing recipe!

  306. This was so tasty that I think it’s going to be the vegetarian main at our Thanksgiving this year! Because of time constraints, I used a refrigerated roll-out pie crust. I also subbed a combo of gouda/chèvre for the fontina.

  307. Julie

    Because I didn’t have time to shop, I made this with pre-made pizza dough and provolone cheese and it was STILL absolutely outstanding! Thank you for yet another wonderful vegetarian recipe!

  308. Paula Lawrence

    I made this recipe last week. It is crazy delicious! It is a perfect combination of ingredients & the crust is wonderfully flakey. My husband & I had to stop ourselves from eating the entire galette.

    I highly recommend it!

  309. Carolyn Nagel

    So inspired by your squash recipes. We caught an early fall in Maine the first week of this month and now are waiting for it again in Arkansas. Cold and wet all around, though, so just need to cook our way through that. Thanks for the inspiration.

  310. abby

    I chose this recipe to serve to a friend who is vegetarian! Wow and wow …was this worth every bite! The crust was amazing …it even survived and tasted great the second day (cold even)! I made the filling up ahead of time …use Gouda cheese …added 3 garlic (because you can’t have enough garlic!!!) and rolled out the pastry just before serving. I made the pastry in my food processor and chilled for most of the day. I brought the pastry out about 45 minutes and set it on the counter. The pastry rolled out beautifully and the clean-up was a snap! I served this with Tomatoes, Basil and Buratta cheese salad. For dessert, I had homemade brownies, fresh vanilla ice cream and chocolate sauce. This was by far, the easiest meal for prep time and clean-up! As much as I enjoyed this vegetarian meal, my DH would have liked this served along side of meat or fish! If serving with a meat, this could easily stretch out to feed 6 people. Kudos on a great find!

  311. Petra

    Lovely site! Was looking for a guiding recipe for a fall picnic galette- perfect! FYI- also added 2 mild Italian sausages crumbled & cooked (had on hand) & 1 bunch lacinto kale sautéed- rave reviews! Also tried that technique of freezing/grating the butter- worked like a dream and I only froze for 10-15 min. Best crust I’ve ever made (yogurt variety)— going to try w the Apple pie!

  312. Novia

    I’ve made this several times before but tonight, for the first time, I used a food processor for the dough. It was heavenly buttery and flaky. I may never go back to the manual labor of a pastry blender.

  313. Julia

    This tasted great, but I really wish I’d read the comments (or tested it out) before making it for a 4 person dinner. Your recipe said “serves 6,” and I took you at your word and had this as a main with just a salad as the side. Way too little food :( Would have been fine for 2 people as a main.

  314. MK

    I second JMS’ question about substitute cheeses. Would parmigiano work? I’m rather picky about cheeses, and am not a fan of melted cheese, so was wondering if parmigiano might work. Or even without?

    1. dafnation

      I made this last night with just a sprinkle of parmesan on top. Was incredible and definitely would have been fine if I had skipped the cheese altogether.
      I used the all-butter flaky pie crust.

  315. This was so good. I made it for a squash hater and he loved it. I made 2 smaller ones and one of them was more than enough for 2 adults. The leftovers were great. Making the pastry the night before and roasting the squash made this a quick dinner.

  316. dmerrell51565

    I’ve made this several times as written and love it. Has anyone ever made with delicata squash w skin on?
    PS Deb’s mushroom lasagna is in the oven now!

  317. sneakyannmarie

    Hi Deb, I just made this and it was AMAZING. That crust was incredibly flaky even though I skipped out on some of the freezing steps – I couldn’t believe I had made it myself! Thank you for an awesome recipe. I’d like to make it for Thanksgiving at my parents this year. Do you know if it will work if I assemble the galette ahead of time, then freeze it, then put in the oven day of?

  318. Garren

    I came across a picture of this on your Instagram feed a while back and saved it in my list of things to make. I finally got around to it yesterday and it made my whole family happy! And I couldn’t agree more, that pastry is downright DELIGHTFUL!! I can’t tell you how many of your recipes I have made (and remade) and they have always been such a joy.

  319. Sarah

    Hi Deb and all,
    I love this recipe, have made it many times to great success. This time (to speed things along) I bought pre-chopped butternut squash in a bag from Trader Joe’s. Can anyone recommend approx how much to use? I am having a hard time visualizing these cubes in a quantity equal to that of one whole squash. And for what it’s worth, we really like this with gruyère rather than fontina…. delicious! :)

  320. Lindsay

    This is incredible. Spectacular. A true win for squash everywhere. I made this for a ‘friendsgiving’ a little while back and it won out over the turkey and allllll the trimmings…. ya. THAT good.

  321. Rebecca

    I just revisited this years after I first made it — this time the cookbook version (bigger, yay!). I finally realized, though, that I like delicata squash way more than butternut. I saw that a couple of people had asked about it in the past, but no responses. To anyone who’s curious, it totally worked! I did still use a little bit of butternut (probably about 1/4 butternut to 3/4 delicata) because I had it on hand, but it was mostly delicata and it was great. (I also added some crumbled up bacon left over from breakfast, which — not to be too predictable — I ::heartily:: recommend.)

  322. seidelson

    I’ve been making this for thanksgiving every year for several years. This year I’d like to try baking it in a tart pan with a removable bottom. Do you think it will work? Any advice? Thanks!

  323. Johanna

    I had an extra pie crust from Thanksgiving that needed to be used, and a looming potluck. I made this (substituting mozzarella cheese for the fontina cheese, because that’s what I had on hand), and it was a huge hit! It was all gone before I even had a chance to try it. The fresh sage was a great addition.

  324. Jen Wollenberg

    Hi! I was super excited to make this today, and it smells delightful! However, while baking a lot of the butter melted out of the dough into a pool on the baking sheet. What did I do wrong?

    1. Jen Wollenberg

      Hi! I was super excited to make this today, and it smells delightful! However, while baking a lot of the butter melted out of the dough into a pool on the baking sheet. Guess I need smaller pieces of butter next time. Regardless, can’t wait to try it!

      1. Sarah

        That happens to me EVERY. SINGLE. TIME. My butter is in very small pieces so I don’t think that is the culprit — Deb, what gives? Regardless, once the tart cools and I place it on a serving platter, no one is the wiser and it tastes just fine.

        1. deb

          It’s not abnormal for some butter to spill out, but I’ve never, ever had anything like a puddle of butter. Think of it this way: some of the butter chunks are going to be at the edge, always, and not have flour/water/etc to hold them in.

  325. emilyklash

    Deb- I made a version of this! More accurately, I made a version of the jumbo family sized one from the first Cookbook (and really, the lack of a comment mechanism has got to be the ONLY downside of the cookbooks!) I used your delicious pastry recipe, a cubed, roasted sweet potato; one lb crimini mushrooms, sauteed with garlic and rosemary; 3 onions, carmelized (and i mean, low and slow for an hour); 2c french lentils, cooked; 3oz finely shredded manchego cheese. It was superb; it was towering and exceeded every expectation i had! Thanks for always being an inspiration!

  326. OH MY GOSH!! My husband declared this the best thing I have ever made (and I’ve made some great food lol! Mostly thanks to you lol). This was fairly easy (yes even the pastry -the last time I made pastry was 23 years ago and it was such fun…not!). These flavours…oh my…we had company even (I’m now his favourite home to come for dinner! And he’s vegetarian- which is why I ended up making this!). Even my 15year old who hates all things weird (and especially butternut squash) liked it. Thank you!!!

  327. Seattle cook

    Very good veggie meal. I made this for my book club and it went over well.

    I made the dough, roasted the squash and caramelized the onions (kept each separate in the refrigerator) 3 days in advance.

  328. Ann Burns

    With some leftover mashed butternut pumpkin from a previous dinner. Love the combination of the pumpkin, onions, cheese and sage and your galette dough!

  329. Jamie

    THIS WAS SO GOOD. The crust – *Italian kiss* – perfection! Do you have any other recipes that use a similar crust?? Maybe for something sweet? I have seriously never loved a crust so much.

  330. This was sooooo good. The combination of the onions, butternut, sage and cheese: heavenly. The dough was fairly easy to make: I made the portion as described here and put half in the freezer so I can assemble this quickly on a weeknight. Another one of my staples, that’s for sure!

  331. Robin

    Hi, Deb, I have made this recipe twice now and I have to say I am in love, especially with the pastry. It’s SO easy, flaky, and delicious! Do you think this pastry would work well in a double crusted pie (let’s just say apple since, well, hello apple season)? Eagerly awaiting your answer!

  332. Tamsin

    Any chance we could have the recipe in grams please? I’d usually be sensible with the amounts but like to be more accurate with baking.
    The recipe looks lovely :)

    1. Sarah

      No, don’t do that! 😬 The crust will get soggy and it will be an awful mushy mess. However, you can:
      —-> Make the crust the day before and put it in the fridge
      –> Cook the squash, put in a Tupperware in the fridge
      —> Carmelize the onions, put in a Tupperware in the fridge
      —> Grate the cheese, put in a Tupperware in the fridge
      … and then assemble it all rather quickly on the day you want to cook it. I have done this many times. Very easy. You can even do all the cooking/prep several days in advance.

    2. deb

      No, but it reheats well. I made two last week and they’re both still very crisp. Obviously don’t wrap them while warm or they’ll steam and sog.

  333. AliceinWonderland

    I made this as written and it is amazing. This galette pastry (which I have also used in your zucchini galette) is perfect.
    Can’t say enough good things about this recipe except that it is now in the permanent rotation at my house.
    Thanks, yet again!!

  334. I made this last night (subbing rosemary for sage and gruyere for fontina) and it was SO. GOOD. Looking at your photos again I’m also realizing that I took the onions a fair bit darker during the caramelization step, no regrets. Also this definitely served 4 as a main and we ate the whole thing and kind of wished there was more – maybe it serves 6 as a side with lots of other dishes but once it was cut into 6, each piece was pretty small. Either way, thanks for a great recipe!!

  335. First of all, this pastry crust is amazing. I tested this last night to use as a vegetarian main dish at Thanksgiving. I took it into the office for lunch today, even the people who don’t like butternut squash liked it.

    That being said, Deb, you’ve lost it. You really need to edit the crust instructions. After the part about fishing lumps out — add, in, “Just kidding. Throw it all in your food processor and hit pulse a few times.”

  336. Rosalie

    Made this for dinner last night exactly as directed. Everyone loved it. I gave the option of having alone, alongside either beef and barley soup or meatballs (which was what I had on hand). Some wanted it alone, others needed something to go with it. Either way it was a big hit and I’ll be making again. Minor note. I did have a bit of butter pooling as the tart baked. I pulled out the baking sheet and blotted the pool so as not to cause an oven fire. My fault for not cutting the butter small enough into the tart. I’ll definitely take more care next time. Also would amp up the sage a bit more or chop it less. It disappeared.

  337. Kathryn

    This was delicious! We loved the pastry and the filling was extra tasty, everyone loved it and my husband has his eye on the piece that is left over!
    I made the pastry and filing the day before and refrigerated overnight, then assembled it just before I put it in the oven. Looking forward to trying more galette recipes! Thank you :)

  338. Rachel

    Just want to report that I made the crust gluten free using Bob’s Red Mill 1:1 GF flour (the one in the blue package) and it came out great! Also i used unpeeled delicata squash. Going to try the mushroom one for next festive occasion.

  339. Janice Ammundsen

    I have made this more times than I can count. It’s always a huge hit at our dinner parties. I do modify the recipe a bit as we have our own goats and I make a lot of cheese with their milk – so I use whatever kinds of homemade cheeses that I have on hand. I also use homemade goat yogurt in the pastry – amazing!! Love your recipes!

  340. Liz B.

    I made this twice now and it was delicious, with rave reviews from my husband. The dough is kind of hard to work with (sticks A LOT) but the taste/texture is phenomenal. Both times I used goat cheese instead of fontina because we usually have goat on hand, and used basil the first time (which I wasn’t sure would work but was great), and thyme and rosemary the second time (rosemary is fabulous with the squash – highly recommend). The first time I used a batch of caramelized onions that I’d previously made, frozen, and thawed, but the texture was better with freshly made ones. I like the cookbook’s version of doubling it, to maximize leftovers.

  341. Laura

    Hi! Can I make this with half whole wheat flour? I haven’t been able to find any all purpose here for over a month (!!!) So all I have left is a bag of half whole wheat and a bag of self-raising flour.

  342. lauren

    this is, I believe, my favorite recipe I’ve ever made. thank you for sharing!! love the hint of spice with the cayenne pepper.

  343. Natalie

    Can I make the filling or dough a day before and then assemble and cook it? I have a toddler and can only do so much during nap time lol!

  344. Caroline

    I just made this! The dough is a dream to roll out and it’s flaky and crispy. I used yogurt and will always do this now. Only two minor tweaks, I didn’t mix the filling as I felt I would’ve be able to spread the onions without mushing the butternut squash. So I assembled in layers. Also I used goat cheese for a tang instead. It’s divine! Thank you :)

  345. Julia

    I made this last year when I was living in Solomon Islands and was missing fall (as I miss it every year living in a tropical climate!) We had just gone through a fairly long period (maybe 6 weeks) and having NO butter in the country – due to some sort of importing snafu – so when it landed back on supermarket shelves I bought so much of it and had to make dough! I made this and we revelled in the light crispy galette and fall flavours. It was a nice piece of home.

  346. Jenny

    This is a new absolute favorite. I upped the filling and could’ve even upped it more – used 2/3 of a large butternut squash and caramelized two large onions. I added paprika and a sprinkle of cinnamon (with s&p) to the butternut squash before roasting. I also more deeply caramelized the onions than what’s shown. Also made the pastry in the food processor – easy but probably would’ve been more tender if I’d followed the recipe as written. All in all… SO GOOD!

  347. Wanda

    I REALLY! want to make this recipe!!! But when I highlight it in order to print, your site doesn’t allow me to do that. Please advise.

    1. deb

      There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.

  348. Katie

    A classic. I love this recipe. I usually divide the dough into four parts and make little galettes. It’s a little labor intensive when you make the dough from scratch and took me several of my son’s nap times to get finish but it is a show stopper. Tastes like fall. I baked this filling into some handpies when I was pregnant and froze them. We ate them in those first few months when we barely had time to cook and it was such a treat.

  349. Penny Moss

    Hi there, I love you recipes but get a bit confused with the amount of butter. (I am in Australia and originally from UK) Are you able to convert 1 tabs of butter (or 1 stick) to grams or even ounces please? Our tablespoons seem a lot more than yours and I end up over buttering …
    Thank you.

  350. Jennifer

    This was good. I made some major substitutions, which I’m guessing are what made it not great. I used my standard crust recipe and Gruyere cheese because I had it in hand. (Then I forgot to turn the oven on and didn’t realize it until the timer went off for it to be done. But that’s a different topic.) this is the first galette I’ve ever made and now understanding how simple it is, I will start working through all the others on the website I have drooled over for years.

  351. Jill Reed

    I want to cook this tonight, but I only have cheddar, swiss, gouda, goat, and mozzarella cheeses. I’m thinking I would substitute gouda or swiss for the fontina. What do you suggest?

  352. Dyan Simon

    I made this for dinner tonight and everyone loved it. To cut down on time I only put the flour in the freezer for 30 minutes and I kept the butter cold in the fridge because I thought it would be to hard to cut into the flour with the pastry cutter. I did refrigerate the dough for an hour.
    I will definitely make this again.

  353. Brenda Sanchez

    I know. I am years late to the game, but I just made this for the first time and loved it. I did the book recipe but it’s kind of the same and my first time doing pastry! So thank you :)

  354. Amy

    Loved this so much! In a Covid kitchen adaptation, I used the on hand chèvre instead of fontina and it worked very well. The crust is amazing, it’s going to become my standard. Rolls out beautifully and bakes up flaky and tender

  355. Gay

    I’ve followed your site for a time but this is a deal changer—OMG how delicious! I see that I am late to the parade but just shows how valuable it is to look back from time to time! Wow. So good.

  356. Diane

    I made this but used the olive oil gallette dough recipe from Bon Appetit to make it a bit more heart healthy. The dough was super easy, would be curious to see your take on an olive oil dough sometime. The filling was so much more than a sum of its parts. I even forgot the herbs and still loved it. The only thing I’d say is that this doesn’t serve 6 people unless there are other dishes.

  357. Allison

    Hi Deb! I’d love to try this, but we have a dairy allergy in my family. I think it would be delicious, even without the cheese. But any suggestions for the dough? I quite like the flavor of my vegan butter, but I guess it wouldn’t have the same structure? And the recipe also calls for yogurt or sour cream, and I think a vegan version would lend an unwanted flavor. Do you have a vegan version of your galette dough I could swap? You have lots of beautiful galettes I would love to try…

  358. Sherry H

    Made it, loved it. Very similar to a Gourmet recipe that uses 6 oz of goat cheese, so I did that but I will make it again and I’ll try Fontina next time. BTW, I used a Pillsbury pre-made crust which was surprisingly good and flaky, and super easy on an 85 degree October afternoon when it was too warm to make homemade pie crust for dinner.

  359. Linda Shultz

    This was delicious!!! The pastry dough was remarkable with ease of preparation and a wonderful flakiness! I will make this again and use mild breakfast sausage in addition to the onions and butternut squash. I divided it in half and froze it, brought it out last night, heated it slowly in the toaster oven and it was as good as the first time. Loved it!

  360. Deb MacLean

    Absolutely delicious! Used Asiago, since that’s what I had. The pastry is as wonderful as you promised, and leftovers froze and reheated well. Thank you.

  361. Perle+Feldman

    I made this – and it is completely delicious and very satisfying! The pastry is a dream to make, shape and bake.
    I experimented and did an apple cranberry ginger galette for dessert and the two pie supper was a big hit with the powers that be
    Thanks Deb

  362. Judy Pennell

    We loved the butternut squash cartelized onion galette. My question is
    Could olive oil be used in place of butter in the crust?

    1. deb

      I haven’t tested it but I suspect it would be a problem because it won’t solidify. You might have more success, if you’re trying to avoid dairy, with a margarine or vegan baking butter.

  363. KristiL

    I’ve been on a galette kick lately. I didn’t have enough squash, so I added Brussels Sprouts, and that was great. When I make galettes, I brown 1-2 tablespoons of butter and brush the pastry edge with it, then if it’s a sweet one I sprinkle sanding sugar over the buttered pastry, and for a savory one, coarse sea salt (but only lightly).

  364. Anna+K

    I’ve wanted to make this for so long, ever since I first read about it in your book. I’ve always avoided it because I’m terrified of making pastry and rolling it out, even rustically like this. I’ve always made a mushy buttery mess of it and ended up crying. Tonight I decided to conquer the fear in the name of roasted butternut squash. I did it. It was a mess. I froze the dough for a few minutes and tried again. The dough rolled out fine. The galette was unbelievable. It was inhaled by the whole family. I felt like a warrior. A dough warrior. Thank you Deb.

  365. Sarah G

    Nearly a disaster as the dough was a horrible sticky mess. Figured out that because of distractions from kids etc I had messed up the conversion to metric (us sensible Europeans have no way to measure things in cups) and accidentally used double the water and yoghurt. So I made more flour/butter, kind of squidged it in, and it turned out fine. Will use the extra for an apple galette tomorrow.

    Used Cheddar cheese and it was ok, held things together but not much flavour.

    1. Sarah G

      Oh and I baked it at 180C fan for 45 minutes. Converting 400F gives 204C, the absurdity of which made me laugh. At least I didn’t accidentally double this conversion too!

  366. Kat

    I accidentally bought gruyere instead of fontina, and I used bottled lemon juice instead of cutting open one of my fresh lemons when we’re trying to limit our grocery runs. I did have to cook the onions longer than listed, but I figured on that going in based on prior experience. All in all a very satisfying dinner with a glass of white wine and more importantly it put a dent in the mountain of squash from my fall CSA!

  367. MadeleineC

    Once I made this for my new-at-the-time vegetarian daughter-in-law at Thanksgiving 7 years ago, this has become a holiday staple in my house, her sister’s house, her mother’s house, my unmarried son’s Friendsgiving, and undoubtedly other places I know nothing about! A well-loved and true classic!

  368. Ida

    I plan on making this soon and not even for Thanksgiving. I had a question about the seasoning. I really dislike sage, particularly when it’s the sole herb/seasoning, what would be a good replacement? Thyme? Or just leaving it off and not use a replacement?

  369. dominique

    This is the most delicious galette of all. I wondered how the crust would turn out but I should have trusted Deb. It is a lovely flaky, crunchy, non soggy bottom crust for a delicious essence of fall filling. Will be my go-to crust from now on.

  370. Sherry

    I’ve made this twice in the last month. The first time I couldn’t find Fontina so I used Gruyere instead, and the second time I used Fontina. Both were amazing but I actually think the Gruyere version was better. Gruyere has kind of an earthy flavour that complemented the squash and onions really well.

  371. Cassandra W

    Oh my, this was delicious. Made it to serve with Thanksgiving turkey leftovers, and it was a hit. Made the dough in the food processor, easy peasy. Used chèvre and mozzarella, because that what we had, and went heavy on the fresh thyme and hot red pepper flakes. Doused the egg-washed dough with lots of black pepper.

  372. zinsu

    Perfect and delicious. My only gripe: it served two, not six. Maybe we’re gluttons? I was hoping for leftovers, considering the amount of work. Next time I’ll double it and make two.

  373. Scuba Sally

    Deb, there’s something wrong with your search today 12/22. This didn’t come up using galette, butternut, or squash, changing from Relevant to Recent. I am making my Christmas cooking plan and not able to find some of my favorite recipes – just a heads up!

  374. Dorothy C

    Hi there, in step 1 when you say to “ Remove the large lumps,” do you literally mean that I should take them out of the mixture and throw them away? Or do you mean that I should incorporate them into the dough until there are no large lumps left? It sounds like you mean to literally remove them, but I wanted to check since I’ve never seen an instruction like that before!

  375. Marie

    This was freaking delicious! The flavors are just so savory and wonderful, I will absolutely make this again. Very elegant, too, great for company. Had shallots on hand so I used those instead of a regular onion and it worked perfectly.

  376. Rita

    I’ve made this twice now, enjoyed it both times, but this second time the crust turned out tough. The only thing I’m wondering about is if there was too much liquid in my squasher, or just too much squash, period? Is there a more precise measurement you could offer on how much diced squash should be used? Thanks.

  377. awared

    Thank you for this recipe!! Your recipes are always so easy to follow and never intimidating, and the posts are so down to earth — I’m a college student cooking for myself for the first time, and this site makes me excited to cook and confident that I can. This is the first pastry I’ve ever made, and it was delicious, though I’d do a bit less cayenne next time. Much love.

  378. Kate

    I finally got around to trying this last night. It was a huge success with a houseful of teenagers. One of those excellent vegetarian recipes that is hearty enough and umami enough that meat eaters leave the table completely satisfied.

  379. Becca

    I have made this many times cause it’s just crazy good. Last night I made 3 to take to a party that had the most elegant charcuterie table ever–well, the galette totally stole the show. In fact, I was even asked to cater for someone based solely on the amazingness of this galette. I used frozen butternut cubes that I just microwaved, and I had made the caramelized onions beforehand so the filling was dead simple to make. Plus, I make the pastry in the food processor so it comes together quickly.

  380. I made this the lazy way, and it turned out great.
    First. I used store, Traders, bought pastry. I used carmelized shallots instead of onions…Costco cut squash, lots of fresh thyme, provolone cheese cut into small pieces. Sometimes you just need to improvise and it worked.

  381. I made this w a few tweaks. We’ve discovered Stokes purple sweet potatoes so I used them & some languishing leeks. I cooked the ‘taters a bit too long (on roasted not bake). My husband requested I cook the leeks outside on grill side burner so the house didn’t smell like onions but it was hard to get a really low flame. Definitely a keeper! Great fall dish w chicken soup!

  382. Dima

    Hi there! I’m hoping to make this but I don’t have a pastry blender just a good old handheld blender. Any suggestions? Thank you in advance!

    1. Dima you can use your fingers to smash the butter into the flour–just make sure the ingredients stay cold. Or you can use 2 forks. A pastry blender is a non-motorized tool–it has a handle for your hand and several U shape sharp(ish) vertical blades/tines that assist you in “cutting/incorporating ” butter into flour in a uniform, quick manner. You don’t want to use your immersion blender. Hope this helps–.

  383. Michele

    This was exquisite. I’ve been trying to eat more plant-based so of course I came here for delicious inspiration. I never thought I would like a galette with squash. Will definitely be making this one again.

  384. Andrea

    I feel like today I finally GOT this recipe. I followed the recipe as written and loved every bite. Even my picky toddler ate most of his serving once we told him it was “sweet potato” pie.

    Pastry has always scared me. In the past, I always made a big mess and my dough got sticky and the butter was too warm.

    Today I just wanted this for dinner and I went for it. I didn’t overthink it, tried not to handle stuff too much, worked fast, and used really cold water. And the dough came together easily! Like it is supposed to! As soon as it seemed to be dough, I slapped it on the parchment paper, and put it in the fridge. Then I rolled it out fast on floured counter, not worrying too much about the size or shape of my dough. Roughly circular was enough. I put it on a baking pan and back in the fridge to cool further while I made the filling.

    It helps that I work from home now so I can spread out all the steps for making this during my work day.

  385. Ashley

    So I just made this, and while I think it turned out delicious, the dough released a lot of butter when I baked it. Is that supposed to happen? Still had a crispy bottom. The only change I made from the recipe was to substitute provolone/parmesan for the fontina cause I’m to lazy to go to the store.

  386. Best vegetarian entree for Thanksgiving EVER. I’m not a vegetarian, but I was charged with the vegetarian entree for Thanksgiving. This went with all the traditional sides, it looked impressive and tasted fabulous.

  387. Nancy

    Hi Deb, we love this recipe and I have made it several times and always have some issues with the crust. I just noticed that usually you reference everything in grams, but the flour for this is listed in cups. I know this could be making the difference for me ending up with a more sticky dough. Maybe you have already addressed this and I have missed it in the many comments. If you do weigh your flour, could you share that pretty please? I have found that a generously floured counter and top of my dough helps tremendously but there’s still some scraping involved and I would love to eliminate that if possible. Thanks for a delicious and elegant recipe!!

  388. Goopy Egg

    My go-to galette recipe! Love the recipe as is, but also frequently make my own experimental substitutions – different varieties of squash, potatoes, various cheeses, fresh herbs in the filling and/or pastry, add an egg to the filling to make it a little quiche-esque! It is always delicious!

  389. Rebecca

    I have now made this approximately 50 times and I have a few hacks:

    If you buy pre-cut squash and throw it into roast before you made the dough, it will be done by the time you’ve made the dough and carmelized the onions.

    I never bother with the first freezing of flour/butter. Just make the dough (it’s perfect) and throw it into the freezer in the bowl while you make the onions. By the time you’ve combined the onions and squash and cheese (I use goat cheese- no grating and it tastes amazing), the dough is stiff enough to roll out nicely.

    I also don’t see an egg wash here, but I always do one because then it’s got that beautiful golden look. I just use a whole egg- no separating or anything.

    The result is the stuff of legend- a perfect crust, a flavor that makes everything in life better, and all done in about an hour from top to bottom. My husband always complains that I never double the recipe. It is SO. GOOD. 💕💕

  390. Linda

    I can’t wait to try this. I keep making the tomato, corn and zucchini one over and over. The pastry dough is fabulous. I make it in my food processor. Thank you.

  391. Lisa McEwan

    Another way of dealing with the butter is to start with a stick of frozen butter and grate it. Nice, thin, little cold flakes that combine easily with the flour.

  392. Alice

    This was delicious. Just in case others make the same mistake: I missed the “freeze butter and flour separately for one hour beforehand” bit when I read the recipe and decided to try it. After I started actually making the dough, I noticed and freaked out. I didn’t have a back-up plan or time to redo anything, so I just forged ahead. Everything was fine. When I started rolling the chilled dough out, it was super sticky and I panicked. I tossed it in the freezer for a few minutes so that I could pull myself together. When I tried again, everything went better. I thought “maybe it will be tough now,” but it wasn’t. Beautiful, flaky, just right. I will make this forever. Thank you so much, Deb. Can’t wait for Keepers!

  393. Helena

    Hi Deb! I’ve made this recipe many times and absolutely love it. Even my husband, who is not a huge fan of squash, thinks it’s fantastic. Is there any way I could make it into a sheet pan sized galette, or would there be too much moisture? I have a large number of people to feed, and this would be perfect if it would work, some I can make most of the elements ahead of time. Thanks!

  394. Dinah Forbes

    I’ve just finished eating a second slice, as there was no way I could stop at one. The recipe is going on my list of favourite fall meals. I used buttercup squash instead of butternut, but I doubt that made much of a difference. I wish I’d done an egg wash on the pastry rim, though. You might think of adding that detail to the recipe if you agree with me.

  395. Benita Brown

    I made this today with the butternut squash I bought at the farmers market yesterday, fresh sage from my garden, and onions that I had already caramelized (I make big batches and then freeze them in small portions.) It’s heavenly, and even my squash-phobic husband likes it. (I made it on a day when my daughter and son-in- law came to visit so that I had other squash fans around to share it, in case the caramelized onions and cheese weren’t enough incentive to get him to try it.) I am wondering about the instruction to freeze the butter and flour before combining them. In other recipes using this same dough, you don’t include that step. It made the butter so hard that it bent my pastry cutter! (I was able to get it bent back to its original shape.) What is the purpose of freezing the butter? I am sure I am going to make this again, and right now I am thinking I will grate frozen butter into the flour and salt mixture rather than risking my pastry cutter again.

  396. Phyllis

    I made this tonight and we all loved it! And I have to say, I was AMAZED at this pastry dough. Holy cow! It was the best I’ve ever made – beautifully flaky and crisp, and perfectly golden brown throughout. As delicious as this galette is, the crust was really all I could think about haha! My husband begged me to make an apple galette next, using this pastry dough of course – thanks so much for another incredible recipe!

  397. Sharon McIntyre

    Good morning!! I always make this galette for Thanksgiving, it is a family favorite.
    This year we have a bigger crowd coming, and I will need to make two this time.
    Have you ever baked two at the same time? I am wondering if it would be better to bake them separately and then reheat.

  398. Lacey w

    I really wish you would add the estimated time it takes to prepare these dishes, I try to estimate by reading through the very long instructions when trying to pick and choose one out of your book I bought. I am a meal planner and this adds too much time to my routine.

    I usually end up saying Nevermind I give up and go online.

  399. Tara

    This was amazing, even with some substitutions. I was in a hurry, so I used the frozen pie crust and pre-cut butternut squash cubes from Trader Joe’s. I also couldn’t find fontina, so used gouda. And I didn’t have sage and forgot to add any kind of herbs and forgot the cayenne, but it was delicious without! Seriously good and really easy to make.

  400. Amy

    Help…anyone made this crustless? I made it with crust and it was great but feel the crust will be too much as a Thanksgiving side..Many Thanks

  401. Jennifer S.

    I’ve made this a few times, with a variety of cheeses – always good! But the crust leaks butter when I use an insulated (air bake) cookie sheet. Since I switched to my biggest uninsulated baking sheet, the butter has stayed put. Coincidence? Maybe. Delicious? Definitely.

  402. Bonnie Jackson

    I just love this recipe and make it every Thanksgiving to rave reviews! Making it tonight for my dinner. House smells divine!!!

  403. Noel

    I have the books from the Smitten Kitchen and enjoy them all. I find it fun to have a few show up. This way I can choose from fewer recipes… much easier!
    Thank you for the choices, Noel