Gluten Free Savory Galette with Butternut Squash, Apples and Blue Cheese

Imagine a delicious Gluten Free Savory Galette with Butternut Squash, Apples, and Blue Cheese. It's a delightful mix of earthy butternut squash, sweet apples, and tangy blue cheese, all wrapped up in a rustic, flaky gluten free crust. Each bite is a perfect balance of savory and sweet. This galette is perfect for cozy weeknight dinner or a delicious addition to your holiday gatherings.

Recipe Ingredient Notes

Gluten Free Flour: While one can make this Savory Galette with any gluten-free flour blend found in the US, for the flakiest homemade gluten-free galette crust, the recommended choice is Cup4Cup flour blend. Just ensure that the flour blend you use includes xanthan gum for the best results.

Almond Flour: Almond flour placed on the bottoms of the galettes to ensure there are no soggy bottoms. For a nut free version, just use some gluten free flour instead.

Cream Cheese: Cream cheese (Block form, not spread in a tube) is the perfect addition to gluten-free galette crusts because it brings moisture, tenderness, and richness to the dough. Cream cheese contains 51% water and 37.7% fat. Its high water content creates a tender and flaky texture, while its creamy consistency adds richness and a subtle tangy flavor. I have not tested this savory galette recipe with vegan or dairy-free ingredients.

Vinegar: You will need Vinegar twice in this recipe. Once for the galette dough and once for the savory galette filling. I like to use apple cider vinegar here.

Squash: I use butternut squash in this recipe. It has a slightly sweet and nutty flavor, and its texture holds up well when baked. If you happen to find some Honeynut squash, I highly recommend using it here. It is smaller than a traditional butternut squash, has a rich orange color and a sweet, nutty flavor. If you are not comfortable peeling and cutting butternut squash yourself, there is nothing wrong with using pre-diced squash from the store. Make sure it is fresh and not frozen.

Apples: Choose an apple that is firm, slightly tart, and can hold its shape during baking. Personally I love using Honeycrisp or Granny Smith Apples. If you like to change things up, replace the apples with some sliced pears or use a mix of both

Blue Cheese: You can either use already crumbled blue cheese here or crumble your own. Make sure to use a blue cheese you enjoy eating. If blue cheese is not your thing, feel free to substitute it with milder cheese options like Goat Cheese, Feta Cheese or even Gruyère.

Tools needed to make a Savory Galette

There are a few kitchen tools you will need to successfully make this Gluten Free Butternut Squash Galette. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.

Food Processor: I prefer making the dough in a food processor. While it is possible to make it by hand, I highly recommend using a food processor for its convenience. To make the dough by hand, work the butter and cream cheese quickly into the dry ingredients. Similar to making biscuits or scones. I advise against using a stand mixer. The dough can easily be overworked if the speed is too high or if it is mixed for too long. Additionally, mixing the dough in a stand mixer generates heat due to friction. This can cause the dough to warm up and become sticky, making it more challenging to handle.

Rolling Pin: To roll out the gluten-free galette dough I recommend using a rolling pin.

6" bowl or plate: I use a 6" bowl or plate to trace perfect circles on the dough. I don't recommend making the galettes smaller than 6" rounds since they can become tricky to handle and shape.

You will also need the following tools: a sauté pan, at least 2 sheet trays, parchment paper, a large bowl, a pairing knife, a chef's knife, a cutting board, and a pastry brush.

How to make Gluten Free Galette Dough

To make the galette dough, I recommend using a food processor. Alternatively, you can make it in a large mixing bowl by hand, but I don't suggest using a stand mixer.

Step 1: In the food processor, combine gluten-free multi purpose flour (preferably Cup4Cup), granulated sugar, baking powder, ground pepper, smoked paprika (if using) and kosher salt. Add the cold tablespoon-sized pieces of unsalted butter and cream cheese.

Step 2: Pulse the ingredients quickly about 5-6 times. You should still see big chunks since the cold butter and cream cheese will break up more when you add the milk and vinegar.

Step 3: Add cold milk (or cold water) and vinegar, and pulse 3-4 more times. The dough should not come together in the food processor. If it does, you've mixed it too much.

Step 4: Transfer the gluten-free galette dough to a large bowl. Use your hands to bring the dough together. Using a bowl to contain the mess is better, but you can also do this on a clean kitchen counter. It's okay to really knead the dough together.

Step 5: Once the savory galette dough is gathered, place it on a parchment-lined sheet tray and shape it into a rectangle. The exact size doesn't matter much, but make sure the dough is about 1 inch tall. This will make rolling it out easier.

Step 6: Cover the gluten-free pie dough with plastic wrap or parchment paper, and refrigerate it for 10-15 minutes.

Tri Fold

Doing a tri fold is not very common when it comes to galette dough recipes but over the years I realized this is the best way to get a flaky dough that tastes like the real deal.

Have some extra gluten free flour on hand to ensure the dough does not stick to the parchment paper or rolling pin.

Step 1: Once the galette dough has rested for 10-15 minutes in the fridge, place it on a floured surface like a sheet of parchment paper or a clean kitchen counter. If it was refrigerated for longer than 10-15 minutes you may need to let it sit for a few minutes. Otherwise, it will be impossible to roll out.

Step 2: On a floured work surface roll the dough into a rectangle. The size does not matter but make sure it's about ¼ inch / 6 mm thick.

Step 3: Fold the top third of the dough down to the center and then fold the bottom third up over the top, as if you were folding a letter. This creates 3 layers of dough. It's okay if there are cracks. Especially the first fold can be a little bit tricky and messy.

Step 4: Rotate the dough 90 degrees and repeat the rolling and folding process. This creates additional layers of dough and fat, resulting in a flaky galette crust when baking. Make sure to have some additional flour on hand in case the dough gets sticky.

Step 4: Then repeat the rolling and folding process a final time. The tri-fold should be done three times in total. Should the dough become too soft, refrigerate it for up to 15 minutes in between folds.

Step 5: Chill for at least 30 minutes before using. Store in the fridge for up to 3 days or freeze for up to 2 months.

Butternut Squash Apple Filling

While the gluten free galette dough is resting in the fridge, make the savory galette filling. This can be made a day ahead which makes it perfect for the holidays. The butternut squash is prebaked in the oven since it can take a long time to bake otherwise.

Step 1: Start by preheating your oven to 400 degrees.

Step 2: With a vegetable peeler, peel the butternut squash and cut it into evenly sized cubes. I like to stick around ½ inch cubes since they will not only bake faster but are also prettier in this Gluten Free Butternut Squash Galette. If you prefer, you can buy pre-cut butternut squash for convenience.

Step 3: In a bowl combine the cubed butternut squash and the vegetable oil. With a spoon or a spatula toss until the cubes are evenly coated. Season with kosher salt, freshly ground pepper and a generous pinch of smoked paprika if you like. You may also add some garlic powder to the mix or if you like a little heat a pinch (or two) of cayenne pepper.

Step 4: Transfer the butternut squash to a sheet tray and bake at 400F for 20 minutes or until soft and tender.

Step 5: While the squash is roasting, thinly slice the sweet onion and the apple. Try to keep them around 1/16 to ⅛ inch thick (1.5 - 3mm).

Step 6: In a large skillet, melt the butter over a medium low heat. Add the thinly sliced onions and sauté them until translucent, around 5 minutes. If you like you can sauté them until they are caramelized or have more color to them. Season with salt and pepper.

Step 7: Add the sliced apples to the cooked onions and carefully fold together. Allow the apple onion mixture to sauté for a minute. Turn off the heat and add some fresh thyme. Allow the mixture to sit until the butternut squash is soft and tender.

Step 8: Once the butternut squash is soft and tender, add it to the apple mixture. Drizzle with a ½ - 1 teaspoon of vinegar and mix together (depending on personal preference). The added acid from the vinegar will balance out the flavors. Make sure to adjust seasonings to taste at this point. You don't want the filling for this savory galette to taste bland and blah. Allow the galette filling to cool while you roll out the galette dough. It should be at room temperature or cooler by the time you assemble the butternut squash galettes.

Make Ahead Tip: The Savory Galette Filling can be made a day ahead of time. The apples may slightly soften overnight but since the filling will be baked anyways, this should not cause any issues.

How to roll the Savory Galette Dough

After allowing the gluten free galette dough to chill for at least 30 minutes, take it out of the fridge and let it sit at room temperature for a few minutes. If it's been chilled for an extended period, allow it to sit for at least 10 minutes to make rolling out easier.

Step 1: Roll the dough it into a rectangular shape. Aim for approximately 20" x 7" to cut out three 6" round disks. The dough should be about ⅛ inch (3-4 mm) thick.

Step 2: Using a 6" bowl or plate, cut out 6" circles, keeping them as close together as possible to minimize scrap dough. Transfer the pie dough circles to a parchment-lined baking sheet.

Step 3: You should have enough scraps leftover to reroll them into a circle and cut out another 6" circle.

Fill and Assemble a Gluten Free Savory Galette

Once the gluten free galette dough has been rolled out and is ready to use, it's time assemble these delicious butternut squash galettes. Make sure you have the butternut squash filling ready to go. If you refrigerated the dough circles allow them to sit at room temperature before filling. If they are too cold, they will break when you try to fold up the edges.

Step 1: Position the gluten-free galette dough circle on a sheet tray lined with parchment paper. If the dough appears too thick, you can gently roll it with a rolling pin, ensuring it maintains a circular shape. Be cautious not to roll it thinner than ⅛ inch (3-4 mm).

Step 2: Place a spoonful of almond flour into the center of the dough circle and spread it slightly, ensuring a clear rim of at least 1.5 inches around the edges. While almond flour may not contribute much flavor, it prevents a soggy pie crust.

Step 3: Top the almond flour with a spoon full of the squash filling and a few blue cheese crumbles (Image 2). This will ensure that there are little pockets of blue cheese in every part of the galette.

Step 4: Place another spoon full of filling on top of the blue cheese. Try not to overfill it.

Step 5: Gently fold the edges of the dough over the filling, pleating as you go along. This creates a rustic, free-form shape. By folding and pleating the dough, you give the galette its unique appearance and ensure that the filling stays contained during baking.

Step 6: If you like, sprinkle some additional blue cheese on top of the filling.

Step 7: Once all the gluten free savory galettes are filled, place them in the refrigerator and allow for them to chill while the oven preheats. At this point the unbaked galettes can be refrigerated for up to one day.

If you would like to see a video how to assemble a galette, make sure to check out my Gluten Free Strawberry Rhubarb Galette Recipe.

How to bake a Gluten Free Galette

Step 1: When ready to bake the butternut squash galettes, preheat the oven to 425F.

Step 2: In a small bowl whisk a large egg with a little milk (non-dairy is okay) or water to create an egg wash. Brush the pastry dough with the egg wash.

Step 3: After fully preheating the oven, bake the gluten-free galettes at 425°F for 10 minutes, then reduce the temperature to 375°F. Continue baking for 15-18 minutes until the crust is golden brown.

Step 4: Carefully remove the galettes from the oven and let them cool on the sheet tray for 10 minutes before serving. Sprinkle them with some additional fresh herbs and some flaky sea salt.

How to serve a Savory Galette

While this gluten free butternut squash galette is delicious on its own, here are some serving ideas. Keep this dish in mind for your holiday spread no matter if its Thanksgiving, Christmas or even Easter.

As a Main Dish: Serve slices of the butternut squash galette as a main dish. It can be a wonderful vegetarian option. Consider pairing it with a light salad or a side of greens to balance the flavors.

Appetizer or Side Dish: Cut the galette into smaller portions and serve it as an appetizer or side dish. This works well if you're hosting a gathering or a dinner party. Serve the galette with a side of cranberry or fig compote for a sweet and tart contrast.

Accompaniment to Protein: Consider serving the butternut squash galette alongside your favorite protein, such as grilled chicken, roasted turkey, or a hearty stew. The sweetness of the squash can complement savory main courses. This makes a delicious Thanksgiving side dish.

Garnishes and Sauces: Enhance the presentation by adding fresh herbs like thyme or rosemary on top. Drizzle with a balsamic reduction or a honey-mustard glaze for added flavor. A dollop of creme fraiche, sour cream or a Greek yogurt-based herb sauce would also make a delicious garnish.

Storage & Freezing

This gluten free butternut squash galette keeps very well in the fridge for a few days. Serve them at room temperature or reheat them in the oven at 350F for 10-15 minutes. Make sure to cover it with foil before placing it in the oven to avoid for it to dry out.

I don't recommend freezing the baked or even unbaked assembled galettes. But, the dough circles can be frozen and can be stored in the freezer up to one month. When ready to use them allow them to thaw at room temperature or in the fridge.

FAQ - Gluten Free Savory Galette