A galette is a forgiving thing. You fold the edges over the filling, press gently, and the rustic look is the point.
The crust here uses whole spelt flour, which has less gluten tension than wheat. It rolls out smoothly and bakes to a short, flaky texture with a mild nuttiness that works well with sweet roasted squash.
The filling stays simple: a thin layer of ricotta seasoned with lemon zest and black pepper, topped with squash roasted until the edges brown. A few fresh sage leaves go on just before baking.
This is the kind of dish that works for a casual lunch or as a starter at dinner. It holds its shape at room temperature, so you can prep it ahead and bake when needed.
Why You’ll Love This Recipe
- Spelt crust is flaky without chilling for hours
- Roasted squash edges caramelize for deep flavor
- No tart tin needed, just fold and bake
- Ricotta base stays creamy and light after baking
Ingredient Notes
- Whole spelt flour: Whole spelt gives the crust its nutty flavor and short, crumbly texture. You can use light spelt flour for a slightly more tender result, but the crust will be less flavorful.
- Unsalted butter: Cold butter is non-negotiable for a flaky crust. Cut it into small cubes and keep it refrigerated until the moment you add it to the flour.
- Butternut squash: Cut the squash into thin slices, about 4 mm thick, so it cooks through in the oven without weighing the crust down. Pre-roasting intensifies the flavor significantly.
- Ricotta: Full-fat ricotta gives the best texture and holds moisture without making the base soggy. Drain it in a sieve for 15 minutes if it looks watery.
- Fresh sage: Sage crisps up during baking and adds a herbal contrast to the sweet squash. Dried sage loses too much flavor at this temperature, so fresh is worth it here.
- Parmesan: Finely grated Parmesan folded into the ricotta adds salt and sharpness. Use pecorino romano as a substitute or omit entirely for a milder, vegetarian-friendly version.
Spelt Roasted Butternut Squash Galette
Description
Whole spelt flour gives this galette a nutty, slightly chewy crust that holds its shape without a tart tin. The roasted squash turns soft and lightly caramelized, balancing the creamy ricotta base underneath.
Ingredients
Spelt Pastry
Ricotta Base
Squash Topping
Instructions
Make the Spelt Pastry
- Heat the oven to 220 C / 425 F and line a large baking sheet with parchment paper.
- Combine the whole spelt flour and salt in a large mixing bowl. Add the cold butter cubes and press them into the flour with your fingertips until the mixture resembles coarse sand with a few pea-sized lumps of butter remaining.
- Add 4 tablespoons of cold water and mix with a fork until the dough just comes together. Add one more tablespoon of water if needed. The dough should hold when pressed but not feel wet.
- Shape the dough into a flat disc, wrap in parchment paper, and refrigerate for 20 minutes while you prepare the filling.
Pre-roast the Squash
- Toss the butternut squash slices with olive oil, salt, and black pepper. Spread them in a single layer on the lined baking sheet.
- Roast at 220 C / 425 F for 15 minutes until the edges are starting to brown and the slices are just tender when pierced with a knife. Remove from the oven and set aside to cool slightly.
- Reduce the oven temperature to 200 C / 390 F.
Prepare the Ricotta Base
- Mix the ricotta, Parmesan, lemon zest, black pepper, and salt in a small bowl until smooth. Set aside.
Assemble and Bake the Galette
- Place the chilled dough on a lightly floured sheet of parchment paper. Roll it out into a rough circle about 32 cm / 13 inches in diameter and 3 mm thick.
- Slide the parchment with the dough onto the baking sheet. Spread the ricotta mixture evenly over the dough, leaving a 4 cm / 1.5 inch border around the edge.
- Arrange the roasted squash slices over the ricotta in slightly overlapping layers. Scatter the fresh sage leaves on top and add chili flakes if using.
- Fold the border of the dough up and over the outer edge of the filling, pressing gently to seal. The folds will be rough and uneven.
- Brush the folded crust edge with the beaten egg using a pastry brush.
- Bake at 200 C / 390 F for 35 to 40 minutes until the crust is deep golden brown on the edges and the base sounds hollow when tapped with a finger. Rest for 5 minutes before cutting.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 11g56%
- Cholesterol 95mg32%
- Sodium 520mg22%
- Potassium 490mg15%
- Total Carbohydrate 42g15%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 14g29%
- Vitamin A 9500 IU
- Vitamin C 18 mg
- Calcium 180 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 2 mg
- Vitamin K 18 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 45 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 230 mg
- Magnesium 55 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Drain ricotta in a fine-mesh sieve for 15 minutes if it looks wet before using.
- Keep butter and water ice-cold throughout the pastry-making process.
- Pre-roast squash slices at 220 C for 15 minutes before assembling the galette.
- Do not overfill the galette or the base will turn soggy during baking.
- Rest the baked galette for 5 minutes before slicing so the ricotta sets.
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