Name: Parmesan Crusted Butternut Galette Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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

If you love rustic, savory pastries bursting with flavor, you’re going to fall head over heels for this Parmesan Crusted Butternut Galette Recipe. It’s got that perfect flaky, buttery crust with a delightful parmesan crust edge, wrapped around tender, sweet roasted butternut squash and fresh sage. I absolutely love how this turns out – every bite is like a warm hug on a plate, and it’s surprisingly easy once you get into the rhythm of making the dough and prepping your veggies. Stick with me, and I’ll share all the insider tips so your galette comes out perfectly every time.

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Why You’ll Love This Recipe

Rustic Charm: This galette’s free-form shape gives it a beautiful, handmade look that’s perfect for any gathering.
Flavor Harmony: The nutty parmesan crust perfectly complements the sweet, sage-infused butternut filling.
Make Ahead Friendly: You can prep the dough or filling in advance, saving time on busy days.
Satisfying Texture: Flaky buttery crust with a rich, crunchy parmesan edge that keeps everyone coming back for more.

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

Ingredients You’ll Need

The ingredients in this Parmesan Crusted Butternut Galette Recipe come together to create that ideal balance of flaky pastry and flavor-packed filling. When choosing your butternut squash, go for a firm, bright one without soft spots. Fresh herbs like sage make all the difference, giving it that earthy aroma I love.

All-purpose flour: Sifted for lightness—this helps keep your crust tender, not tough.
Finely grated parmesan cheese: Use fresh Parmesan for the best crust crunch and flavor depth.
Sugar: Just a touch to balance the savory notes in the dough.
Salt: Don’t skimp! It amplifies all the flavors in both crust and filling.
Large egg: Lightly beaten for the dough binding and brushing for that golden finish.
White vinegar: Adds a bit of tenderness to the crust—trust me, it’s a game changer.
Ice cold water: Keeps the butter from melting when you mix the dough, ensuring flakiness.
Cold unsalted butter: Chilled and cubed for those flaky pastry layers you want.
Olive oil: Adds richness to sauté the shallots with a gentle fruity note.
Unsalted butter (for filling and garnishing): Makes the filling luscious and helps brown the sage leaves beautifully.
Shallots: Sliced finely, they bring a mild onion sweetness to complement the squash.
Butternut squash: Cubed – roasting it deepens the sweetness and softens it perfectly for the filling.
Garlic cloves: Minced for aromatic pungency; don’t oversoak, just enough to balance flavors.
Freshly chopped sage: There’s nothing like fresh sage here, it’s the flavor heart of this galette.
Brown sugar: Adds caramel notes that contrast wonderfully with the savory herbs and cheese.
Fresh sage leaves: For garnishing, fried in butter to add a crispy herbal pop.

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 experimenting with this Parmesan Crusted Butternut Galette Recipe, and you’ll find it really forgiving for swaps. Try personalizing it to suit your taste buds or dietary needs — it’s all about making it work for you!

Vegetarian Variation: Swap the butter in sauteing for olive oil to keep it lighter and plant-based – the flavor still shines.
Herb Swap: If you’re not a sage fan, try rosemary or thyme; they both add a lovely earthiness and pair well with butternut squash.
Cheese Swap: Grate Pecorino instead of Parmesan for a sharper flavor in the crust, which I’ve tried and loved for a slightly different twist.
Seasonal Addition: Toss in some caramelized onions or mushrooms to amp up the umami – perfect when you want a heartier galette.

How to Make Parmesan Crusted Butternut Galette Recipe

Step 1: Prepare the Crust Dough

Start by mixing your sifted flour, parmesan, sugar, and salt in a large bowl. Then, add the cold, cubed butter and use a pastry cutter or your fingertips to nearly crumble it into the flour—little pea-sized chunks of butter are what you want, so the crust ends up flaky and tender. Next, whisk together your egg, white vinegar, and ice water, and drizzle it in gradually while stirring until the dough just comes together. Don’t overwork it—when it barely sticks, wrap it up and pop it into the fridge for at least 30 minutes. This chilling step is key; the cold butter creates those flaky layers we’re after.

Step 2: Prepare the Butternut Squash Filling

While the dough chills, sauté the shallots in olive oil and some of that unsalted butter until soft and fragrant—this takes about 5 minutes. Add the cubed butternut squash, minced garlic, chopped sage, and brown sugar, letting everything cook together until the squash starts to caramelize just slightly, around 10-12 minutes. The idea here is to soften the squash without turning it mushy, so it holds together when you slice the galette. Season with salt and pepper, then set aside to cool to room temperature.

Step 3: Assemble Your Galette

On a lightly floured surface, roll out your chilled dough into a roughly 12-inch circle. You want it rustic, not perfect—trust me. Then, carefully transfer the dough to a parchment-lined baking sheet. Spread your cooled butternut filling over the center, leaving about a 2-inch border all around. Now for the fun part: gently fold the edges of the dough over the filling, pleating as you go to form that characteristic galette crust. Brush the crust edge with the egg wash to get that beautiful golden color, then sprinkle additional parmesan cheese over the crust for that signature parmesan crust crunch.

Step 4: Bake and Garnish

Bake your galette in a preheated 400°F (200°C) oven for about 35-40 minutes, or until the crust is golden and the filling is bubbling slightly. While it bakes, melt the remaining butter in a small pan and fry fresh sage leaves until crisp – this nugget is my secret garnish that adds aroma and a beautiful herbal crunch. When the galette is done, brush it lightly with a bit more butter and top with these fried sage leaves before serving.

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Pro Tips for Making Parmesan Crusted Butternut Galette Recipe

Keep Ingredients Cold: I learned that keeping your butter and water ice cold is the key to flakiness—warm butter means dense crust!
Don’t Overfill: Too much filling can make the dough soggy and hard to fold, so I always err on the side of less.
Roll Gently: Rolling the dough evenly but gently keeps those butter pockets intact for those flaky layers.
Use Parchment Paper: It makes transferring your galette to the baking sheet and cleanup a breeze—I never skip this step!

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’m all about simple but impactful garnishes here—those crispy sage leaves fried in butter add a pop of color and texture I can’t get enough of, plus a little extra savory aroma that makes your kitchen smell like magic.

Side Dishes

Pair this galette with a crisp green salad dressed in lemon vinaigrette, or some roasted root vegetables if you want to keep the cozy autumn vibe going. My family also loves it alongside a bowl of creamy butternut squash soup for the ultimate seasonal meal.

Creative Ways to Present

When I’ve served this at dinner parties, I like slicing the galette into wedges and placing each piece on a small slate board with a drizzle of balsamic reduction and a few microgreens. It makes for such a charming presentation that everyone asks for the recipe afterward!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you just might!), wrap them tightly in plastic wrap or foil and store in the fridge. I usually eat mine within 2 days to keep that crust crisp and the filling fresh, but it can last up to 3 days without losing charm.

Freezing

I’ve frozen unbaked galettes before by wrapping the assembled galette well and popping it in the freezer. When ready, bake directly from frozen — just add about 10 extra minutes to the baking time. Freezing the dough separately also works well if you want to prep in stages.

Reheating

Reheat slice(s) in a 350°F oven for about 10-15 minutes to revive that flaky crust without drying out the filling. I avoid microwaving because it tends to make the crust soggy, and you don’t want to lose that signature crisp parmesan crust edge.

FAQs

Can I use pre-made pie crust instead of making the dough from scratch?

You can, but making your own dough here is what creates that flaky, buttery texture with the delicious parmesan crust edge. Pre-made crusts often don’t have the same fresh flavor or structural integrity, so I recommend trying the homemade crust at least once — you might surprise yourself!
How do I keep the galette crust from getting soggy?

Chilling the dough before rolling, cooking the filling until just tender (not watery), and folding the dough carefully are my top tricks. Also, brushing the crust edge with egg wash and parmesan helps create a barrier that seals in crispness.
Can I make this galette vegan?

Absolutely! Swap the butter in the dough and filling with a vegan butter substitute or coconut oil, use a flax egg or omit the egg wash (you can brush the crust with olive oil instead), and replace parmesan with a vegan cheese or nutritional yeast for that savory flavor.
What if I don’t have fresh sage? Can I use dried?

Fresh sage really shines here, especially when fried in butter as a garnish. Dried sage is more potent and less fragrant, so use sparingly in the filling and skip the garnish or use fresh herbs if possible. It won’t be quite the same, but still tasty!

Final Thoughts

This Parmesan Crusted Butternut Galette Recipe is truly one of my favorite cozy meals to make and share, especially when the weather starts to cool. From the flaky, cheesy crust to the sweet, aromatic butternut filling, it’s a dish that feels fancy but is totally doable for any home cook. I remember the first time I made it—I was nervous about the dough, but once I nailed the chilling and rolling, the rest came together like a dream. I hope you enjoy making it as much as I do—your friends and family are going to be so impressed, and honestly, you deserve a little kitchen pride with every flaky bite!