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Achieving the right thickness for your galette dough is crucial for creating a delightful texture. Ideally, you want to roll your dough to about 1/8 inch thick. This thickness ensures that the crust bakes evenly, creating a crispy exterior while still being tender enough to complement the filling. If the dough is too thick, it may take longer to cook, leading to a chewy texture that detracts from the overall experience. On the other hand, rolling it too thin can result in a crust that burns easily and lacks the robust flavor you desire.

Golden Butternut Squash and Goat Cheese Galettes

Discover the rustic charm of Golden Butternut Squash and Goat Cheese Galettes, a perfect dish for autumn gatherings. This easy recipe combines the sweet, nutty flavors of roasted butternut squash with creamy goat cheese, all enveloped in a flaky crust. Ideal as a main or a side dish, these galettes celebrate seasonal ingredients and invite creativity. Elevate your fall cooking with this delightful blend of flavors and textures that will impress friends and family alike.
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Ingredients
  

1 medium butternut squash, peeled and cut into 1-inch cubes (approximately 3 cups)

1 tablespoon extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

1 teaspoon dried thyme (or 2 teaspoons fresh thyme, finely chopped, if available)

1 sheet of store-bought pie crust or homemade galette dough

4 oz creamy goat cheese, crumbled

1/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped onion or shallots

1 tablespoon honey (optional, for drizzling on top)

1 egg, beaten (for egg wash)

Fresh parsley or arugula, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to get it nicely heated for roasting and baking.

    Prepare the Butternut Squash: In a large mixing bowl, combine the cubed butternut squash with olive oil, sea salt, freshly cracked black pepper, and dried thyme. Toss until the squash is evenly coated. Spread the seasoned cubes onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and beautifully golden.

      Prepare the Dough: While the squash is roasting, lightly flour your work surface and roll out the pie crust into a 12-inch circle, about 1/8 inch thick. Carefully transfer the rolled dough onto a baking sheet lined with parchment paper to prevent sticking.

        Sauté the Onions: Heat a splash of olive oil in a small skillet over medium heat. Add the finely chopped onions or shallots and sauté for approximately 5-7 minutes, stirring frequently, until they become translucent and fragrant. Remove from the heat and set aside.

          Assemble the Galette: Once roasted, take the butternut squash out of the oven and allow it to cool slightly. On the prepared pie crust, spread the sautéed onions evenly, leaving a 2-inch border around the edges. Layer the roasted squash on top of the onions. Crumble the goat cheese over the squash, followed by a sprinkle of freshly grated Parmesan cheese.

            Fold the Edges: Carefully fold the edges of the galette over the filling. Pleat the dough as you fold to create a rustic, charming appearance. For an attractive finish, brush the exposed crust with the beaten egg to achieve a golden sheen during baking.

              Bake: Place the galette in the oven and bake for 25-30 minutes or until the crust is golden brown and crispy.

                Finishing Touches: If you desire a touch of sweetness, drizzle a bit of honey over the warm galette after it has finished baking. Allow the dish to cool for a few minutes, then garnish with fresh parsley or peppery arugula for a pop of color.

                  Serve Warm: Slice the galette into wedges and serve warm or at room temperature. This delightful dish pairs beautifully with a fresh side salad or makes for a light meal on its own!

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6