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Spelt Roasted Butternut Squash Galette

Whole spelt butternut squash galette with golden crust and roasted squash slices on a wooden board

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
Hands folding spelt pastry edges over ricotta and roasted butternut squash filling on parchment paper

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.
Two slices of spelt butternut squash galette on a ceramic plate with green salad and white wine
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 3.20
Calories: 430
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
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
  • 200 g whole spelt flour (plus extra for dusting)
  • 100 g cold unsalted butter (cut into 1 cm cubes)
  • 4 tbsp cold water (add one extra tbsp if needed)
  • 0.5 tsp fine sea salt
  • 1 large egg (for egg wash, lightly beaten)
    • Ricotta Base
  • 200 g full-fat ricotta (drained if watery)
  • 30 g Parmesan (finely grated)
  • 1 tsp lemon zest (from 1 unwaxed lemon)
  • 0.5 tsp black pepper (freshly ground)
  • 0.25 tsp fine sea salt
    • Squash Topping
  • 500 g butternut squash (peeled, seeds removed, sliced 4 mm thick)
  • 2 tbsp olive oil
  • 0.5 tsp fine sea salt
  • 0.25 tsp black pepper
  • 10 pieces fresh sage leaves (left whole)
  • 0.25 tsp chili flakes (optional)
Instructions
    Make the Spelt Pastry
  1. 1
    Heat the oven to 220 C / 425 F and line a large baking sheet with parchment paper.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Shape the dough into a flat disc, wrap in parchment paper, and refrigerate for 20 minutes while you prepare the filling.
    5. Pre-roast the Squash
  5. 5
    Toss the butternut squash slices with olive oil, salt, and black pepper. Spread them in a single layer on the lined baking sheet.
  6. 6
    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.
  7. 7
    Reduce the oven temperature to 200 C / 390 F.
    8. Prepare the Ricotta Base
  8. 8
    Mix the ricotta, Parmesan, lemon zest, black pepper, and salt in a small bowl until smooth. Set aside.
    9. Assemble and Bake the Galette
  9. 9
    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.
  10. 10
    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.
  11. 11
    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.
  12. 12
    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.
  13. 13
    Brush the folded crust edge with the beaten egg using a pastry brush.
  14. 14
    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.
Keywords: spelt galette, roasted butternut squash galette, spelt pastry tart, wholegrain galette, autumn spelt recipe, vegetarian galette

Equipment

  • large baking sheet
  • rolling pin
  • parchment paper
  • fine-mesh sieve
  • pastry brush
  • mixing bowls

Tips

  • Roast the squash slices on a hot sheet pan at 220 C so the edges brown rather than steam.
  • Press the cold butter into the flour until the mixture looks like coarse sand with pea-sized lumps.
  • Roll the spelt dough on parchment paper to make transferring it to the baking sheet much easier.
  • Leave a 4 cm border around the filling before folding the crust edge up and over.
  • Brush the folded crust edge with egg wash just before baking for a deep golden color.

Variations

  • Swap ricotta for a thin layer of caramelized onions and gruyere for a sharper, more savory filling.
  • Add toasted walnuts and a drizzle of honey over the squash before folding for a sweet-savory contrast.
  • Use roasted beets instead of squash with goat cheese and thyme for a different autumn variation.

Storage and Reheating

Store the baked galette loosely covered at room temperature for up to one day. For longer storage, wrap slices in parchment and refrigerate for up to three days.

Reheat slices in an oven at 180 C / 355 F for 8 to 10 minutes. This keeps the crust crisp. A microwave softens the pastry noticeably, so the oven is worth the extra time.

The unbaked, assembled galette can be refrigerated on its sheet pan for up to 24 hours before baking. Bake straight from the fridge, adding 3 to 4 minutes to the cook time.

Serving Suggestions

Serve the galette warm or at room temperature, cut into wedges. A simple green salad with a sharp vinaigrette balances the richness of the ricotta and roasted squash well.

For a more substantial meal, add a bowl of lentil soup or a plate of roasted broccolini alongside. The galette also works well as part of a spread with other small dishes at a casual gathering.

A drizzle of good honey or a few drops of chili oil over the top just before serving adds contrast without extra prep.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-butternut-squash-galette/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!