Roasted Butternut Apple Galette

I discovered this galette on a crisp October afternoon, standing in a farmer's market surrounded by towers of butternut squash and baskets of apples. A vendor mentioned she made savory galettes for her family dinners, and something about combining those autumn vegetables in pastry felt instantly right. That evening, I roasted everything with thyme and folded it all into a rustic crust, and the moment it came out of the oven golden and fragrant, I knew it would become a regular in my kitchen.

The first time I made this for friends, I was honestly nervous about the folding part, worried Id tear the dough or make it look amateur. But as I pleated the edges and brushed it with egg, I realized that rough, imperfect edges are exactly what make a galette feel authentic. Watching everyone tear into it at the table, with apple and squash falling onto their plates, I saw that homemade and beautiful dont have to mean perfect.

Ingredients

• All-purpose flour: The foundation of a tender, flaky crust that wont be heavy or tough.
• Cold unsalted butter: Cut into small cubes and kept cold until the last moment so it creates layers of steam that puff the pastry as it bakes.
• Ice water: Add it gradually and stop the moment the dough comes together to avoid overworking it into something tough.
• Butternut squash: Peel and dice it into uniform half-inch pieces so everything roasts at the same pace.
• Granny Smith apple: The tartness cuts through the richness of the butter and cheese, keeping the galette from feeling heavy.
• Red onion: Roasting mellows the sharpness and brings out a caramelized sweetness that anchors the whole dish.
• Fresh thyme: If youre using dried, use about one third the amount as the flavors concentrate when dried.
• Goat cheese: Crumble it loosely over the warm filling so it softens just slightly without melting completely into the vegetables.

Instructions

Make the pastry:

Whisk flour and salt together, then work in cold butter until the mixture looks like coarse breadcrumbs with some pea-sized pieces still visible. This texture is what gives you a flaky crust. Add ice water slowly, mixing until the dough just barely holds together.

Rest the dough:

Wrap it and refrigerate for at least 30 minutes so the gluten relaxes and the butter stays firm. Youll notice the dough becomes easier to roll and less likely to shrink when baked.

Roast the squash and onion:

Toss them with olive oil, thyme, nutmeg, salt, and pepper, then spread on a baking sheet. The oven should be preheated to 400°F and the roasting pan lined with parchment for easy cleanup. After 20 minutes, the squash will begin to caramelize at the edges.

Add the apples:

Gently toss in the apple slices and roast for another 15 minutes until the squash is truly tender and the apples have just started to soften. You want them to hold their shape, not collapse into applesauce.

Roll and fill:

On a floured surface, roll the dough into a 12-inch circle, transfer it to parchment paper on a baking sheet, and spread the cooled filling in the center, leaving a 2-inch border. Sprinkle with goat cheese and parsley.

Fold and finish:

Fold the edges up and over the filling, pleating the dough naturally as you go. Brush the crust with beaten egg and sprinkle with coarse sea salt if you want a little textural contrast.

Bake until golden:

Bake for 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling slightly at the edges. Let it cool for a few minutes before slicing so everything sets slightly.

Save

One autumn evening, my neighbor stopped by just as the galette was coming out of the oven, and the smell of caramelized squash and thyme stopped her in her tracks. We ended up sharing a slice at the kitchen counter with a glass of cold wine, talking about how the best meals often happen without much planning. That simple moment reminded me why I love cooking this dish so much.

Why This Works as a Main Course

The combination of buttery pastry, roasted vegetables, and tangy goat cheese creates a complete, satisfying meal that feels hearty without being heavy. The apples add brightness and prevent the dish from tasting too autumnal or one-note, and the thyme ties everything into a cohesive flavor profile. Pair it with a simple green salad and youve got dinner that tastes like you spent hours in the kitchen when you really didnt.

Variations to Keep It Fresh

Once youve made this galette a few times, you might find yourself wanting to play with the formula. Ive tried adding toasted walnuts for extra crunch, swapping the goat cheese for a sharp cheddar, and even throwing in fresh sage instead of thyme. Each version tastes slightly different but still feels like the same dish you started with, just with your own twist.

Serving and Storage Tips

Serve the galette warm or at room temperature with a crisp green salad and a dry white wine like Sauvignon Blanc that cuts through the richness of the butter and cheese. Leftover galette keeps for three days in the refrigerator and reheats beautifully in a 350°F oven for about 10 minutes.

• If you want a vegan version, use vegan butter in the crust, swap the goat cheese for a plant-based alternative, and brush the crust with plant milk instead of egg wash.
• Make the dough the night before and keep it wrapped in the refrigerator so you can have galette on the table faster on busy weeknights.
• The roasted vegetables can also be made a few hours ahead, which makes assembly feel even more relaxed.

Save

This galette has become my go-to when I want to make something that feels special but not stressful, something that tastes like autumn tastes in my kitchen. Every time I make it, I find myself adding something different or remembering why it mattered the first time I tried it.

Recipe FAQ

→ What type of flour is best for the crust?

All-purpose flour works well to create a tender, flaky crust when combined with cold butter and ice water.

→ Can I prepare the squash and apple filling ahead of time?

Yes, roasting the squash and onions ahead is recommended. Add the apple slices shortly before baking for best texture.

→ How do herbs enhance the flavor?

Fresh thyme adds an earthy aroma that complements the sweetness of the squash and apples perfectly.

→ Is goat cheese necessary for this dish?

Goat cheese contributes a creamy tang that balances the sweet and savory elements, though alternatives can be used.

→ What oven temperature is ideal for baking the galette?

Baking at 400°F (200°C) ensures a golden crust while evenly cooking the filling.