If you’re craving something a little rustic but packed with flavor, this Parmesan Crusted Butternut Galette Recipe will seriously blow you away. I absolutely love how this flaky, golden crust with a savory parmesan kick perfectly wraps around tender, sweet butternut squash filling with just the right hint of sage and brown sugar. Trust me, whether you’re serving it for a cozy family dinner or impressing friends at a casual gathering, this galette will be a showstopper you’ll want to make again and again.

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Why You’ll Love This Recipe

  • Flaky, Flavorful Crust: The parmesan in the crust adds a savory crunch unlike any other galette.
  • Balanced Sweet & Savory: Roasted butternut squash with fresh sage and brown sugar creates a harmonious filling.
  • Impresses Without Fuss: Rustic-looking but surprisingly simple — perfect for weeknight meals or special occasions.
  • Versatile and Customizable: You can tweak the herbs or use different cheeses to make it your own.
A round rustic tart with a thick, uneven golden-brown crust folded inward, holding a filling of cubed orange and light yellow roasted vegetables, likely squash and sweet potatoes, seasoned with herbs. The crust has a rough texture, sprinkled lightly with seasoning, and is decorated with a few green fresh leaves placed on top. The tart sits on a white marbled surface with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

The magic of this Parmesan Crusted Butternut Galette Recipe lies in its simple, quality ingredients that come together beautifully. When shopping, aim for fresh butternut squash and really good parmesan cheese — they make all the difference.

  • All-purpose flour: I sift it for a lighter dough; it helps the crust stay flaky.
  • Finely grated parmesan cheese: Freshly grated packs the best flavor and melts into the crust wonderfully.
  • Sugar: Just a touch to balance the savoriness of the crust.
  • Salt: Don’t skimp — it enhances every flavor.
  • Large egg: Used lightly beaten for binding the dough and for brushing the crust to get that golden shine.
  • White vinegar: This little trick keeps the dough tender and helps with flakiness.
  • Ice cold water: Essential to keep the butter cold and dough from toughening.
  • Cold unsalted butter: The key to buttery, flaky layers — make sure it’s chilled and cubed before mixing.
  • Olive oil: Adds richness and helps with sautéing.
  • Unsalted butter (additional): For cooking shallots and squash — lends a depth of flavor.
  • Shallots: Thinly sliced, they bring a mild sweetness that balances the dish.
  • Butternut squash: Cubed and cooked until just tender; the star of the filling.
  • Garlic cloves: Minced fresh garlic gives a punchy aroma that pairs perfectly with sage.
  • Freshly chopped sage: Sage and butternut are an iconic combo — fresh is best here.
  • Brown sugar: Just a tablespoon adds a caramelized sweetness that makes your eyes roll back in delight.
  • Fresh sage leaves: For garnish during baking — they crisp up beautifully and add aroma.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Parmesan Crusted Butternut Galette Recipe my own depending on the season and mood. You can easily swap out ingredients to suit your taste or dietary needs — and trust me, experimenting here is lots of fun.

  • Mushroom and Thyme Variation: I swapped sage for thyme and added sautéed mushrooms — it gives an earthier, cozy vibe that my family adored.
  • Gluten-Free Twist: Using a gluten-free flour blend works well — just chill your dough a bit longer to maintain texture.
  • Cheese Swap: If parmesan isn’t your fave, try Manchego or Pecorino Romano for a different but still sharp flavor.
  • Vegan Option: Replace butter with vegan substitutes and swap the egg wash for a mixture of almond milk and maple syrup for a beautiful glaze.

How to Make Parmesan Crusted Butternut Galette Recipe

Step 1: Prepare the Perfect Flaky Dough

Start by mixing your sifted flour, parmesan, sugar, and salt in a large bowl. I like to add the finely grated parmesan right in with the flour because it infuses the dough with flavor from the get-go. Then, whisk your lightly beaten egg together with white vinegar — this combo helps tenderize the dough. Add this along with ice cold water, bit by bit, until the dough just comes together. The key? Don’t overwork it. You want to see small lumps of butter throughout which melt as it bakes, creating those flakey layers. Wrap the dough in plastic and chill in the fridge for at least an hour — patience here makes a huge difference.

Step 2: Cook the Butternut Squash Filling

While the dough chills, sauté shallots in olive oil and butter over medium heat until soft and fragrant. It’s one of those smells in the kitchen that instantly makes you smile. Add cubed butternut squash, garlic, freshly chopped sage, and a sprinkle of brown sugar. Cook until squash starts to soften but isn’t mushy — about 7-10 minutes. This filling should be tender and slightly caramelized. Let it cool to avoid soggy dough later.

Step 3: Assemble Your Galette

Roll out your chilled dough on a floured surface into a rustic 12-inch circle — don’t stress if it’s not perfectly round; that’s the charm of a galette! Gently pile the cooled butternut filling into the center, leaving about 2 inches of dough around the edges. Fold the edges up and over the filling, pleating as you go to create a rough crust edge. Brush the crust with beaten egg and water mixture for that gorgeous golden sheen, then tuck fresh sage leaves on top for a pretty, aromatic finish.

Step 4: Bake to Golden Perfection

Bake your galette in a preheated oven at 400°F (200°C) for about 40-45 minutes or until the crust is golden and the filling bubbly. Keep an eye on it towards the end — if the crust edges brown too fast, tent with foil. When it comes out, let it rest for 5-10 minutes before slicing so the filling sets nicely.

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Pro Tips for Making Parmesan Crusted Butternut Galette Recipe

  • Keep Ingredients Ice Cold: Using cold butter and water keeps the dough flaky and tender.
  • Don’t Overwork the Dough: I learned this the hard way — the dough should be a bit shaggy, not smooth.
  • Cool the Filling Fully: Warm filling can make the crust soggy, so take a little extra time to cool it well.
  • Shield the Edges if Needed: Tent foil over crust edges if browning too fast during baking to avoid burning.

How to Serve Parmesan Crusted Butternut Galette Recipe

A round galette is sliced into six pieces and arranged in a loose circle on a white marbled surface. The galette has a thick, golden-brown crust with a slightly rough texture, folded over the filling. Inside each slice, there are chunky orange cubes that look like roasted vegetables, likely butternut squash, with a few dark green leaves scattered on top of the crust. Some filling pieces have spilled out onto the surface. Near the bottom left corner, there is a white block of cheese and a metal grater with some cheese shavings around them. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this galette with a sprinkle of flaky sea salt right after it comes out of the oven. Sometimes, I add a few extra crispy sage leaves on top for that fresh, herbal kick and fantastic crunch. A light drizzle of good-quality olive oil or a spoonful of crème fraîche on the side also elevates the experience.

Side Dishes

This galette pairs beautifully with a simple green salad dressed with lemon vinaigrette or a warm bowl of soup, like roasted tomato or butternut apple. When serving for dinner, some crusty bread and a glass of white wine round out the meal perfectly.

Creative Ways to Present

For special occasions, I’ve arranged individual mini galettes on a large wooden board garnished with fresh herbs and edible flowers — it’s such a fun and casual way to impress guests. You can also slice the galette and serve each wedge with a dollop of herbed yogurt or garlic aioli for a tasty twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. It keeps well for up to 3 days, and I love that you can enjoy the flavors again without a hint of dryness.

Freezing

One of my favorite tricks is to freeze this galette before baking — roll out the dough, assemble it, and freeze on a parchment-lined tray. Once solid, I wrap it in foil and freeze. When ready, just bake from frozen, adding about 10 extra minutes to the baking time.

Reheating

Reheat slices in a hot oven (around 350°F) for 10-15 minutes to restore that crispy crust. Avoid microwaving if you can; it tends to make the crust limp. If you’re in a hurry, a quick toast in a toaster oven works wonders.

FAQs

  1. Can I use pre-shredded parmesan for the crust?

    While you can, I highly recommend using freshly grated parmesan. It melts better into the dough and offers a more pronounced, fresh flavor that pre-shredded versions can lack.

  2. What if I don’t have shallots — can I substitute them?

    Absolutely! Sweet onions make a decent substitute, just slice them very thinly and sauté until soft to mimic shallots’ mild sweetness.

  3. Can I make this galette ahead of time?

    Yes! You can prepare the dough and filling up to a day in advance. Assemble right before baking for the best texture and freshness.

  4. How do I prevent the crust from getting soggy?

    Two things help: first, chill the dough well, and second, make sure the filling has cooled completely before assembling. Also, brushing the crust edges with egg wash forms a barrier that keeps moisture out.

  5. Can I add protein to this recipe?

    Definitely! Cooked bacon bits, crumbled sausage, or toasted nuts like pecans make great add-ins if you want some extra heartiness.

Final Thoughts

Honestly, this Parmesan Crusted Butternut Galette Recipe has become one of my absolute favorites whenever I want something cozy yet impressive without tons of fuss. It’s one of those recipes that friends always ask for again — and once you get the hang of the flaky parmesan crust, you’ll find yourself reaching for it every fall and winter. Give it a try, don’t rush the dough, and enjoy every buttery, flavorful bite. You’re going to love it as much as I do!

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Parmesan Crusted Butternut Galette Recipe

4.4 from 118 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 120 minutes
  • Yield: 4 servings
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Parmesan Crusted Butternut Galette is a rustic, savory tart featuring a flaky, buttery crust enriched with Parmesan cheese and filled with a flavorful blend of roasted butternut squash, sautéed shallots, garlic, and fresh sage. The combination of sweet and savory elements offers a comforting and elegant dish perfect for fall or any special occasion.

Ingredients

For the Crust

  • 4 cups sifted all-purpose flour
  • 1/2 cup finely grated parmesan cheese
  • 1 tablespoon sugar
  • 3 teaspoons salt
  • 1 large egg, lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
  • For brushing: 1 egg + a few drops of water, beaten together

For the Filling

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 3 cups cubed butternut squash
  • 2 garlic cloves, minced
  • 2 tablespoons freshly chopped sage
  • 1 tablespoon brown sugar
  • 3 tablespoons unsalted butter
  • 8 fresh sage leaves

Instructions

  1. Prepare the Crust: In a large mixing bowl, combine the sifted all-purpose flour, finely grated parmesan cheese, sugar, and salt. Add the cold unsalted butter cut into small pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. In a separate small bowl, whisk the lightly beaten egg, white vinegar, and ice cold water together. Slowly mix the wet ingredients into the dry ingredients until the dough just comes together. Be careful not to overwork the dough. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour.
  2. Cook the Filling: Heat olive oil and 2 tablespoons of unsalted butter in a skillet over medium heat. Add the sliced shallots and sauté until softened and translucent. Add the cubed butternut squash and cook until it begins to soften, about 8-10 minutes. Stir in the minced garlic, freshly chopped sage, and brown sugar. Continue cooking until the squash is tender but still holds its shape. Remove from heat and let cool slightly.
  3. Roll Out the Dough: On a floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough to a parchment-lined baking sheet or a pizza stone, ensuring the edges are even and smooth.
  4. Assemble the Galette: Spread the cooled butternut squash mixture evenly in the center of the rolled dough, leaving about a 2-inch border around the edges. Carefully fold the edges of the dough up over the filling, pleating the dough as needed to create a rustic edge.
  5. Finish and Brush: Place the galette edges on the baking sheet. Brush the crust with the egg wash made from 1 egg and a few drops of water to give it a shiny golden finish when baked. Dot the filling with 3 tablespoons of unsalted butter and decorate the top with 8 fresh sage leaves.
  6. Bake the Galette: Preheat the oven to 400°F (200°C). Bake the galette for about 35-40 minutes or until the crust is golden brown and the filling is bubbling and cooked through. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

  • Ensure that all butter used in the crust is cold to achieve a flaky texture.
  • Chilling the dough before rolling helps prevent shrinkage during baking.
  • You can substitute fresh sage with dried sage but use less, as dried herbs are more concentrated.
  • For a vegan version, substitute butter with plant-based margarine and egg wash with a milk alternative or oil brushing.
  • This galette pairs well with a simple green salad or roasted vegetables for a balanced meal.

Nutrition

  • Serving Size: 1 slice (1/4 galette)
  • Calories: 420
  • Sugar: 6g
  • Sodium: 620mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 85mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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