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Today’s recipe is a goodie for hosting or taking to someone’s home to contribute food! It’s a delicious roasted butternut pumpkin (squash) and goat cheese galette topped with fresh basil. Deliciously baked in the oven.
Each time I tested this recipe, my mouth was watering. There is something so good about a crust made from scratch at home. It feels like you are enjoying a fancy deli or bakery item.
Where I am in Australia, we call the main ingredient butternut pumpkin, but for many of my international visitors, I added in butternut squash so you know what I’m talking about 🙂
Why You’ll Love this Galette Recipe
The delicious homemade butter crust
Truly, this is one of the most magnificent tastes! It is very hard to beat a homemade crust. It turns golden in the oven and adds a mouth-watering buttery taste to this meal.
Butternut Pumpkin (Squash), Goat Cheese and Basil Galette
Ingredients
Homemade Crust Ingredients
- 1 3/4 cup flour
- 1 teaspoon salt
- 3/4 cup cold butter cut into cubes (150g)
- 1/3 cup iced water
Instructions
Filling Ingredients
- 1/4 or approx 500g butternut pumpkin (you can leave the skin on)
- 1 onion peeled (not cut)
- 1 tablespoon olive oil
- 1 teaspoon cooking salt
- 1 clove garlic (minced)
- 110g goat cheese
- Juice from 1/2 a lemon
- Handful fresh basil leaves
- Balsamic glaze to top (optional)
- Prepare and chill the crust: combine flour, salt and butter for the crust in a bowl. Use your fingers to squish butter into the flour until it begins to crumb. Add chilled water and mix together well with your hands. Roll the crust out on a floured surface. Then form into a round disc, cover in plastic wrap and put in the fridge to cool for at least 30 minutes.
- Roast the butternut: while the crust is cooling in fridge, heat the oven to 180°C fan forced. Place quarter butternut and onion onto baking sheet, drizzle top with olive oil and salt. Bake in the oven for 50 minutes then cool slightly.
- Blend butternut: scoop the roasted butternut into a blender and add the whole onion plus the minced garlic. Blend until a butternut and onion puree formed.
- Assemble the galette: spread the butternut and onion puree across the galette leaving a 1 inch boarder around the edge. Turn over the edge of the crust so it closes over the puree and creates the galette shape. Top with the crumbled goats cheese and basil leaves.
- Bake: baked in the oven for 20 minutes or until golden crust.
- Serve: optional to lightly cover with a squeeze of balsamic glaze and serve while still warm.
In Closing
Thank you for visiting my cosy cottage where I share make from scratch recipes and seasonal homemaking. I’d love for you to put on the kettle and stay awhile. For a cosy baked sweet treat, check out my recipe for blueberry and lemon scones.
Please leave a comment below if you make this roasted butternut and goat cheese galette! I’d love to hear what you thought.
Rachael x
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