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Parmesan Crusted Butternut Galette

5 from 8 votes
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  • 4 cups sifted all-purpose flour
  • 1/2 cup finely grated parmesan cheese
  • 1 tablespoon sugar
  • 3 teaspoons salt
  • 1 large egg, lightly beaten
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
  • for brushing: 1 egg + a few drops of water, beaten together


  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 3 cups cubed butternut squash
  • 2 garlic cloves, minced
  • 2 tablespoons freshly chopped sage
  • 1 tablespoon brown sugar

brown butter fried sage

  • 3 tablespoons unsalted butter
  • 8 fresh sage leaves



  • Add the flour, parmesan, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  • Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
  • After 30 minutes, preheat the oven to 400 degrees F.


  • Heat a skillet over medium heat and add olive oil and butter. Add in the shallots, squash, garlic, sage and sugar, stirring to coat. Cook, stirring occasionally, until the squash is JUST slightly tender. Remove the contents from the skillet and place them in a bowl, sticking in the fridge until ready to use.
  • Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Add the filling in the center leaving a 2-inch+ border of crust. Once the filling is added, fold the crust over top of the squash. Brush the crust with the beaten egg wash. Sprinkle with additional parmesan if desired. Bake the galette until the crust is golden, about 45 to 50 minutes. Remove and let cool slightly before serving. Sprinkle with the fried sage and drizzle with the brown butter.

brown butter fried sage

  • Add the butter to a small saucepan over medium heat. Whisk constantly until the bubble bubbles and starts to sizzle. Add in the sage leaves and cook for about 30 seconds per side, then immediately remove the skillet from the heat. Remove the sage and place it on a paper towel to drain. Reserve the brown butter for drizzling.


[adapted from my ginger peach galette], aka mother lovett’s pie crust!

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