Roasted Butternut Squash Apple (Printable)
Rustic galette with caramelized butternut squash, tart apples, and a flaky buttery crust.
# What You Need:
→ For the Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup ice water
→ For the Filling
05 - 1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1/2-inch cubes
06 - 2 medium apples (such as Granny Smith), peeled, cored, and sliced
07 - 1 small red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 3 oz goat cheese, crumbled
13 - 1 tablespoon honey (optional, for drizzling)
→ For Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 teaspoon coarse sea salt (optional, for sprinkling)
# How to Make It:
01 - Whisk together flour and salt in a large bowl. Cut in cold butter using a pastry blender or 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 the 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 the pastry to a 12-inch circle. Transfer to a parchment-lined baking sheet.
05 - Arrange roasted squash, apples, and onions in the center of the pastry, leaving a 2-inch border. Sprinkle with goat cheese and drizzle with honey if using.
06 - Fold the pastry edges over the filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sea salt if desired.
07 - Bake for 25-30 minutes, or until crust is golden brown. Let cool for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The combination of sweet roasted squash and tangy goat cheese creates this incredible balance that feels like autumn on a plate
- Its forgiving nature means you can fold the pastry however you like and it still looks beautifully homemade
02 -
- Work quickly when making the dough and stop as soon as it comes together, overworking leads to tough pastry
- The galette will continue to set as it cools so slicing too soon will make the filling spill everywhere
03 -
- Freeze your butter for 15 minutes before starting and grate it into the flour for the flakiest crust with minimal effort
- The pastry can be made ahead and frozen for up to a month, just thaw overnight in the fridge before using