top of page

Gluten Free Puff Pastry Goats Cheese and Butternut Squash Galette

This is a pretty easy but impressive savoury tart that is sure to please your family and guests. It has lovely autumnal flavours and the sweet squash pairs beautifully with the sharp salty goats cheese.

Serves 6

Prep time 15 minutes

Cook time 30 minutes


Butternut squash

1/2 large butternut squash, peeled, halved and sliced thinly

Olive oil

Salt & pepper

1tsp sugar

1 tbsp dried oregano


2x 280g sheets of ready made gluten free puff pastry

Knob of butter, softened

Gluten free plain flour for dusting

1 Egg, whisked to make ‘egg wash’

3 tsp nigella seeds

Everything else

1 egg

100g Soft goats cheese

300g semi soft goats cheese log

20g runny honey

Neutral oil

Handful of sage leaves


  1. Preheat the oven to 180C. Arrange the slices of squash on a lined tray and drizzle over the olive oil. Sprinkle the sugar, salt and pepper and oregano and cook for 20 minutes until softened. Pop the goats cheese log in the freezer.

  2. Whilst the squash is cooking, unroll the pastry, and spread or brush the butter on one piece and lay the other over the top. Fold the pastry a few times, rolling between each fold, using the flour if needed, so that the two pieces are well combined or ‘laminated’.

  3. Line a 30 x 20 cm baking tray with parchment. Roll the pastry out to the size of the baking tray and carefully lift it onto it.

  4. Brush some egg wash 3cm around the edges of the pastry and fold over the sides to make a neat boarder around 1cm wide. Brush extra egg wash on the border and sprinkle with the nigella seeds.

  5. Mix the soft cheese with the egg and the honey. Season the mix well and pour into the pastry base, spreading to the edges. Remove goats cheese log from the freezer and carefully slice to 0.5cm thick. Arrange on the tart, alternating with the roasted squash slices in rows, up to the boarders.

  6. Bake in the oven for 30 minutes until pastry boarder is crisp. Remove from the oven and allow to cool a little whilst you fry the sage. There may be some melted fat that comes from the cheese and butter whilst cooking but this will set whilst the tart is cooling.

  7. Heat some oil in a small frying pan and add the sage leaves, cook for a couple of minutes until crisp. Remove to a piece of kitchen towel to dry. Sprinkle these over the tart to finish.



Hi, thanks for stopping by!

I am always in the kitchen creating and tweaking recipes, its pretty much my favourite thing to do! 

If you have any feedback or requests, don't hesitate to contact me! 

Let the posts
come to you.

Thanks for submitting!

  • Instagram
  • Pinterest
bottom of page