Roasted Butternut Apple Galette (Printable)

Golden galette with roasted butternut squash, apples, and flaky buttery crust perfect for cozy autumn

# What You'll Need:

→ For the Pastry

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

→ For the Filling

05 - 2 cups butternut squash, peeled and diced
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 ground black pepper
11 - 1/2 tsp salt
12 - 1/4 cup crumbled goat cheese
13 - 1 tbsp honey

→ For Assembly

14 - 1 egg, beaten
15 - 1 tbsp coarse sugar

# Step-by-step:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, combine butternut squash, apples, and red onion with olive oil, thyme, salt, and pepper. Toss to coat evenly. Spread mixture on prepared baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Set aside to cool slightly.
03 - While vegetables roast, combine flour and salt in a medium bowl. Using a pastry cutter or your fingers, cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing just until dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
04 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer to parchment-lined baking sheet.
05 - Arrange roasted squash, apples, and onion in center of dough, leaving a 2-inch border. Sprinkle goat cheese over filling and drizzle with honey.
06 - Fold dough edges over filling, pleating as you work around to create rustic border. Brush crust with beaten egg and sprinkle with coarse sugar if desired.
07 - Bake for 25-30 minutes until crust is golden brown and filling is bubbly. Let cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The combination of sweet roasted vegetables and flaky pastry feels like something from a French countryside bakery but comes together with ingredients you probably already have
  • It is incredibly forgiving, unlike a traditional tart, so rustic folds and uneven edges just add to the charm
  • You can serve it warm from the oven or at room temperature, making it perfect for dinner parties where timing never quite goes as planned
02 -
  • Cold butter is non-negotiable for flaky pastry, so if your kitchen is warm, pop your butter in the freezer for 15 minutes before starting
  • Do not overwork the dough or it will become tough instead of tender, so stop mixing the moment it holds together
  • The galette will continue to set as it cools, so slicing while it is still very warm might make the filling slide a bit
03 -
  • If your dough starts feeling sticky or soft while you are rolling it, pop it back in the fridge for 10 minutes and try again
  • Use a rimless baking sheet or the back of a regular baking sheet for transferring the rolled dough without tears
  • The rougher your vegetable cuts, the more interesting textures you will have in each bite

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