Back For Seconds: Delicata Squash Galette

A savory recipe from last fall that I love so much, I'm sharing it again!

Starting something new is always a little nerve-racking. When I joined Substack the summer of 2024, I sat on it for a good 3 months before I finally wrote up a post and clicked publish. My first recipe post was for Green Gougères — another goodie worth revisiting. A couple weeks later, I shared one of my favorite recipes to make every fall: a savory galette with ricotta and delicata squash.

This squash galette has a special place in my heart because I originally made it at Bakeri over 10 years ago. Working there is where I really began developing my own style of baking, and I was the baker who spent extra time arranging fruits or veggies on tarts, or piping something as a finishing touch. I’ve always loved making things look nice (and also taste good, of course). Delicata squash was a new ingredient to me at the time, and I loved the shape of it and the tender skin that didn’t need to be removed. I made mini galettes with the squash sliced thinly and arranged in a pattern that resembled something floral.

Before and after!

Nowadays I like to bake it in a larger format and slice it up like a “pastry pizza” (a term coined by my partner Maximo). I sauté a small shallot, then blend it into some ricotta cheese with a little salt, pepper, and an egg yolk. This cheese mixture goes on the bottom of the pie crust, then gets covered with the sliced delicata. I always garnish with a bit of chopped chives to double down on the allium vibes.

I think this cute galette would be a great addition to your Friendsgiving line up or Thanksgiving table! I encourage you to use homemade pie dough, but I won’t judge you if you need a shorcut and you wanna use storebought. :)

Delicata, Shallot & Ricotta Galette

Recipe Video

Prep Time: 25 minutes
Bake Time: 45 minutes
Servings: 8 to 10

1 delicata squash
1 tablespoon olive oil
1 shallot, sliced thinly
1 1/4 cup ricotta
1 egg yolk
Salt and pepper, to taste
1 disk pie dough
1 egg + 2 tablespoons cream or milk, for egg wash
2 tablespoons chives, chopped (for garnish)

1. Preheat the oven to 400º F. Line a baking sheet with parchment or a silicon baking mat.

2. Halve the delicata squash and remove the seeds with a spoon. Slice into very thin, 1/8-inch pieces.

3. Add the squash to a large bowl and toss with one tablespoon of olive oil, salt, and pepper to taste. Set aside.

4. Preheat a skillet over medium heat and add oil. Cook the shallot until softened, 5 to 6 minutes.

5. Add the ricotta to a food processor (a mini processor is perfect for this). Season with salt and pepper. Add the cooked shallot and egg yolk and process 1 minute, until smooth.

6. Roll the pie dough into a 12-inch circle. Trim the edges to clean it up (optional) and place it on the baking sheet.

7. Scoop the ricotta mixture onto the center of the dough circle. Spread into an even layer, leaving a 2-inch border around the edges.

8. Arrange the squash in concentric circles (rings within rings, if that makes sense). Do the outer ring first, then arrange a second ring that overlaps slightly. Continue adding rings of squash until it looks like a rose and every inch of space is covered. Tuck the squash in a little tighter and fill in extra pieces as needed. Try to put a little more squash in than you think will fit— this gives the galette a generous, bountiful appearance that almost mimics a rose. When you get to the center, take a very thin piece of squash and roll it into a tiny cone shape. Tuck 1 or 2 of these into the center to finish.

9. Fold the bare edges of the crust up and over the squash to enclose it. Brush the edges with egg wash.

10. Bake the galette on the middle rack for 25 minutes, then reduce the heat to 350º and continue baking until the crust is a deep golden brown and the squash is fork tender, about 20 minutes longer. (Note: The darker the crust gets, the crisper it is, and the more the squash softens. Push the bake time if you want more color - I always do!).

11. Let the galette cool for 15 minutes. Garnish with chives, slice, and enjoy! Use a sharp knife and hold the squash in place as you cut through to avoid ruining your hard work.

Psst! If you don’t already follow me on Instagram, I’d love to see ya over there!