Roasted Squash Galette with Goat Cheese and Sage

2010 Sep/Oct

The beauty of a galette – besides not needing to use a pie plate to shape it – is its rustic look. A package of frozen puff pastry makes an easy start, but a galette also works with classic single-crust pie pastry.


  • 1 pkg. puff pastry, thawed


  • 1 small squash, halved lengthwise, peeled, seeded and thinly sliced
  • canola or olive oil
  • salt and pepper to taste
  • 1 T. chopped fresh sage
  • 4 oz. chèvre, crumbled


Preheat the oven to 450°F. Spread the squash out on a large rimmed baking sheet; drizzle with oil, sprinkle with salt and pepper and toss the slices to coat them. Roast them for 20 to 30 minutes, until the squash starts to turn golden on the edges. Remove it from the oven and reduce the temperature to 375°F. Sprinkle the sage over the roasted squash and stir a bit to combine them.

On a lightly floured surface, roll out the pastry to about a 12-inch circle and transfer to a rimmed baking sheet. Dot the pastry with about half the chèvre, arrange the squash slices on top, about two inches from the edge of the pastry, sprinkle with the remaining chèvre and drizzle any oil left on the baking sheet overtop. Roughly fold the edges of the pastry over the filling – it should overlap and look rustic. Bake the galette until golden, 35 to 40 minutes. Let it rest on the baking sheet for at least 10 minutes before cutting into wedges. Serve with a green salad.
Serves 6.