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Wrapped in flaky pie dough, nutty butternut squash, caramelized shallots, cremini mushrooms lay on a smear of ricotta and smoked gouda cheese. Mini Butternut Squash Galettes are a savory galette appetizer perfect for holiday get-togethers.

Add a drizzle of hot honey!

This rustic squash galette features a flaky crust that shatters when you take a bite. Then a drizzle of hot honey adds a touch of heat.

Difference between a tart and a galette

Tarts and galettes have many common characteristics. Both showcase a filling in a pastry shell. It is the form of that pastry shell that is the defining attribute. Tarts are baked in a shallow pan, generally with a fluted edge, and a removable bottom. This gives a tart a refined look with structure. A shortcrust pastry such as pate sucree or sablee is generally the dough of choice.

Galettes are free-form and have a rustic appearance. A circle of dough has the ingredients in the center with the edges folded toward the center thereby encasing the filling. The advantage of preparing a galette is you do not need a special pan.

A mini butternut squash galette on a wooden plate with a yellow handled knife on the side.

Flaky dough and layers of flavor.

What dough to use for a galette?

Typically, pie dough is dough choice for preparing galettes. The flaky and delicate nature of pie dough gives a lot of texture to galettes. If you are making a sweet dessert, add sugar to the preparation of the dough.

How to make buttery, flaky pie dough

Use this recipe to prepare these mini galettes - https://tenpoundcakecompany.com/buttery-flaky-pie-dough/

I use a food processor to make pie dough but you can use your hands just as easily.

Cut 12 tablespoons (6 ounces/168 grams) of butter into cubes. Make sure to keep the butter cold.
Combine 2 cups of flour (240 grams) with a healthy pinch of kosher salt.

A food processor bowl filled with flour, salt, and cubed pieces of butter.

Make sure the butter is cold when making pie dough.

Cut the cold butter into the flour. If you are using a food processor, pulse about 10 times. You should see visible pea-sized pieces of butter.
Add ½ cup (118 ml.) of ice water to the flour/butter mix. If you are using a food processor, pulse the machine while adding the water. If you are using your hands, add the water and gently toss the flour/butter mix to hydrate it. The key to flaky pie dough is to not overwork the flour. You want to see the chunks of butter. Hold back about 2 tablespoons of water. Give the dough s squeeze with your hand. Does it hold together? If so, the dough does not need any more water. If the flour is still loose and dry, add the remaining water.

Assembling the dough

Have two pieces of plastic wrap on the counter in an intersecting pattern. Pour the contents of the food processor onto the middle section of the plastic. Using the ends of the plastic start to press on the flour to make a cohesive dough. Do this for all 4 ends of the plastic. Fold the dough onto itself and wrap it up with the plastic.

Use plastic wrap to help press the dough together.

Take a rolling pin and press on the plastic-wrapped dough. This helps to make the dough one flat cohesive piece.
Refrigerate for at least 30 minutes to allow the dough to rest.

Mini Butternut Squash Galette ingredients

Beautiful fall vegetables - butternut squash, cremini mushrooms, shallots, garlic, thyme, pecans, and 2 cloves of garlic on a wooden board.

Galette Ingredients

3 cups of sliced shallots
3 cups of sliced cremini mushrooms
3 cups of peeled and sliced butternut squash
2 cloves of minced garlic
1 tablespoon of olive oil
2 tablespoons of marsala wine
1 teaspoon of kosher salt and ½ teaspoon of ground black pepper
1 teaspoon of fresh thyme leaves
1 ½ cups of whole milk ricotta cheese
1 cup of shredded smoked gouda
¼ teaspoon of lemon zest
1 egg
½ cup of chopped pecans
¼ cup of honey
¼ teaspoon of crushed red pepper flakes

How to prepare rustic Mini Butternut Squash Galettes

Prepare the dough

Prepare 1 recipe of pie dough and let it chill while you prepare the other ingredients.

Prepare the galette filling

Peel and clean the squash

Peel a butternut squash. It is helpful to use a Y peeler to remove the rind. Cut both ends off of the squash. Laying the squash on its side, remove the peel, rotating as you work.
Since the squash can be slippery once peeled, I find it is easier to cut it in half, the long end removed from the bulb end. If you are using the bulb end, cut it in half revealing the center of the squash. You will need to remove the stringy fibers and seeds. I find using a large spoon helpful.
Once the interior of each squash half is cleaned, cut them in half. Cut each quarter into ¼-inch thick slices until you have 3 cups.
Slice the shallots and cremini mushrooms.

A cutting board with sliced butternut sqaush, shallots, cremini mushrooms, chopped garlic, and thyme leaves.

Slice the vegetables for the filling.

Mince 2 cloves of garlic.
Add 1 tablespoon of olive oil to a saute pan over medium heat. Add the shallots to the pan, stirring to mix with the olive oil. Saute the shallots for 6-7 minutes until they start to wilt and caramelize.
At this point add the cremini mushroom slices to the pan. Mix the shallots and mushrooms.
Continue cooking for 5 minutes, letting the mushrooms brown. Add 1 teaspoon of minced garlic to the pan. Combine the garlic with the vegetables.

Sauteed mushroom, caramelized shallots, garlic, and fresh thyme leaves in a skillet with a wooden spoon on the side.

Add some marsala wine for a touch of sweetness.

When the garlic becomes fragrant (about 1 minute), deglaze the pan with 2 tablespoons of marsala wine.
Add 1 teaspoon of fresh thyme leaves, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the pan. Combine all ingredients.
Let the filling cool as you prepare the other ingredients.

Mix the ricotta spread

Combine 1½ cups of whole milk ricotta with 1 cup of shredded smoked gouda cheese, 1 teaspoon of minced garlic, ¼ teaspoon of lemon zest, ½teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.

A clear glass bowl filled with ricotta cheese, shredded smoked gouda, salt, pepper, garlic, and lemon zest.

Ricotta spread ingredients

Roll out the galette dough

Divide cold pie dough into separate 1.5-ounce balls.
Sprinkle your rolling surface with some flour. Flatten the pie dough ball into a small circle of dough.
With a rolling pin, increase the size of the dough circle. Make sure the thickness of the dough is consistent throughout the circle.

Three circles of rolled out pie dough next to a parchment lined sheet pan.

Roll dough into 6 ½ - 7 inch circles

Roll the dough out into 6.5 - 7 -inch circles. Continue with the other 11 balls of dough.

Assemble Mini Galettes

Add 2 tablespoons of the cheese spread to a dough circle. Leaving an inch border, spread the cheese onto the dough.

A pie dough circle with ricotta cheese spread next to a pan of sauteed mushrooms and shallots.

Spread the ricotta and smoked gouda smear.

Add 2 tablespoons of the mushroom/shallot filling on top of the cheese spread.
Layer the butternut squash pieces on top of the mushroom/shallot filling. Use about 7-8 pieces per galette.

A circle of dough with ricotta cheese spread, mushroom/shallot filling and a layer of butternut squash pieces on top.

Add the mushroom/shallot mix on top of the cheese and then layer on the butternut squash.

Layer all the fillings and vegetables on the pie dough then fold the edges of the dough over. You will be almost ruffling the dough as you fold.

Repeat with the remaining dough until you have 12 galettes.
Crack an egg into a small bowl. Add 1 tablespoon of water to the egg and lightly beat together. Place 6 galettes on each parchment paper-lined sheet pan. Brush the edges of the galette dough with the egg wash.

A parchment lined sheet tray with 6 assembled mini butternut squash galettes getting egg wash brushed on.

Brush on egg wash.

Place the sheet pans in the oven. Bake the galettes for 30 minutes. Rotate the pans in the oven.
Bake for 15 more minutes. Sprinkle the chopped pecans on top of the filling in each galette. Bake for 5 more minutes and remove from the oven.
The galettes should be golden brown. Drizzle the hot honey across the top of each galette.

A wooden board with golden brown mini butternut squash galletes stacked.

Golden Brown Galettes

Substitutions

If you are not a butternut squash lover, prepare the recipe with sweet potatoes.
Other cheeses you can combine with the ricotta include Havarti, brie, or goat cheese.
A drizzle of maple syrup or reduced balsamic vinegar can be a substitution for hot honey.
You can make one large galette and cut into slices.

How to serve Mini Butternut Squash Galettes

These Mini Butternut Squash Galettes are a delicious Thanksgiving dinner appetizer. You can stave off the hungry crowd waiting for the big meal with this flaky and buttery galette. It is a great option for any vegetarian friends.

Three wooden plates, each with a mini galette on an orange and white napkin next to a jar of hot honey.

A delicious appetizer for Thanksgiving!

To make this a more substantial meal, add a green salad as a side. This rustic beauty is a tasty addition to any holiday meal.

Recipe

A mini butternut squash galette on a wooden plate with a yellow handled knife resting along side on a orange and white napkin.

Mini Butternut Squash Galettes

Course: Appetizer, Lunch

Cuisine: Compliments many cuisines

Prep Time: 45

Cook Time: 50

Servings: mini galettes

Calories: 454kcal

Author: Ten Pound Cake Company

Wrapped in flaky pie dough, roasted butternut squash is layered with caramelized onions and cremini mushrooms on a smear of ricotta and smoked gouda cheese. A drizzle of hot honey adds a touch of heat.

Print Recipe

Equipment

1 Saute pan
2 sheet pans
1 cutting board
1 knife
1 vegetable peeler Y peelers can remove the butternut squash rind.
1 Rolling Pin
2 sheets of parchment paper Cut to fit the sheet pans.

Ingredients

18 ounces pie dough (https://tenpoundcakecompany.com/buttery-flaky-pie-dough)
3 cups shallots, sliced ( approximately 12 large shallots/16 ounces/453 grams)
3 cups cremini mushrooms, sliced (8 ounces/221 grams)
3 cups butternut squash, sliced (15 ounces/423 grams)
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons marsala wine
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon fresh thyme leaves
1½ cups whole milk ricotta cheese (10 ounces/285 grams)
1 cup smoked gouda, grated (4.3 ounces/121 grams)
¼ teaspoon lemon zest
1 egg
½ cup pecans, chopped (2.3 ounces/64 grams)
¼ cup honey (4 tablespoons)
¼ teaspoon crushed red pepper flakes

Instructions

Prepare 1 recipe of pie dough and let it chill while you prepare the other ingredients. There is a link to a recipe in the notes.
Preheat oven to 375 degrees.

Mini Galette Filling

Peel a butternut squash. It is helpful to use a Y peeler to remove the rind. Cut both ends off of the squash. Laying the squash on its side, remove the peel, rotating as you work.
Since the squash can be slippery once peeled, I find it is easier to cut it in half, the long end removed from the bulb end. If you are using the bulb end, cut it in half revealing the center of the squash. You will need to remove the stringy fibers and seeds. I find using a large spoon helpful.
Once the interior of each squash half is cleaned, cut them in half. Cut each quarter into ¼-inch thick slices until you have 3 cups.
Slice the shallots and cremini mushrooms.
Mince 2 cloves of garlic.
Add 1 tablespoon of olive oil to a saute pan over medium heat.
Add the shallots to the pan, stirring to mix with the olive oil.
Saute the shallots for 6-7 minutes until they start to wilt and caramelize.
At this point add the cremini mushroom slices to the pan. Mix the shallots and mushrooms together.
Continue cooking for 5 minutes, letting the mushrooms brown. Add 1 teaspoon of minced garlic to the pan. Combine the garlic with the vegetables.
When the garlic becomes fragrant (about 1 minute), deglaze the pan with 2 tablespoons of marsala wine.
Add 1 teaspoon of fresh thyme leaves, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the pan. Combine all ingredients.
Let the filling cool as you prepare the other ingredients.

Ricotta Cheese Spread

Combine 1½ cups of whole milk ricotta with 1 cup of shredded smoked gouda cheese, 1 teaspoon of minced garlic, ¼ teaspoon of lemon zest, ½teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.

Galette Dough

Divide cold pie dough into separate 1.5-ounce balls.
Sprinkle your rolling surface with some flour. Flatten the pie dough ball into a small circle of dough.
With a rolling pin, increase the size of the dough circle. Make sure the thickness of the dough is consistent throughout the circle.
Roll the dough out into 6.5 - 7 -inch circles. Continue with the other 11 balls of dough.

Assemble Mini Galettes

Add 2 tablespoons of the cheese spread to a dough circle. Leaving an inch border, spread the cheese onto the dough.
Add 2 tablespoons of the mushroom/shallot filling on top of the cheese spread.
Layer the butternut squash pieces on top of the mushroom/shallot filling. Use about 7-8 pieces per galette.
Once all the fillings and vegetables have been layered on the pie dough, fold the edges of the dough over. You will be almost ruffling the dough as you fold.
Repeat with the remaining dough until you have 12 galettes.
Crack an egg into a small bowl. Add 1 tablespoon of water to the egg. Lightly beat together until combined.
Place 6 galettes on each parchment paper-lined sheet pan. Brush the edges of the galette dough with the egg wash.
Place the sheet pans in the oven. Bake the galettes for 30 minutes. Rotate the pans in the oven.
Bake for 15 more minutes. Sprinkle the chopped pecans on top of the filling in each galette.
Bake for 5 more minutes and remove from the oven.
The galettes should be golden brown. Drizzle the hot honey across the top of each galette.