Butternut Squash Apple Galette (Printable)

Rustic galette with caramelized squash, tart apples, and flaky pastry crust.

# What You’ll Need:

→ For the Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup ice water

→ For the Filling

05 - 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
06 - 2 medium apples, peeled, cored, and sliced
07 - 1 small red onion, thinly sliced
08 - 2 tbsp olive oil
09 - 1 tsp fresh thyme leaves
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 3 oz goat cheese, crumbled
13 - 1 tbsp honey

→ For Assembly

14 - 1 egg, beaten
15 - 1 tsp coarse sea salt

# How-To Steps:

01 - Whisk together flour and salt in a large bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - Toss butternut squash, apples, and red onion with olive oil, thyme, salt, and pepper. Spread on prepared baking sheet and roast for 20-25 minutes, stirring once, until squash is tender and golden. Cool slightly.
04 - On a lightly floured surface, roll out chilled pastry to a 12-inch circle. Transfer to a parchment-lined baking sheet.
05 - Arrange roasted squash, apples, and onions in center of pastry, leaving a 2-inch border. Sprinkle with goat cheese and drizzle with honey if desired.
06 - Fold pastry edges over filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sea salt if desired.
07 - Bake for 25-30 minutes until crust is golden brown. Let cool for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The combination of sweet roasted squash and tangy goat cheese hits every flavor note
  • Its impressive enough for company but simple enough for a Tuesday dinner
  • The flaky crust edges crisp up beautifully while the center stays tender
02 -
  • Hot filling makes soggy crust, so let those roasted vegetables cool slightly before assembling
  • A cold dough is crucial, if it starts feeling sticky pop it back in the fridge
  • The galette is done when the bottom crust sounds hollow when tapped
03 -
  • Use frozen butter and grate it into the flour for extra flaky results
  • Place a baking sheet on the lowest rack to catch any butter drips

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