Roasted Butternut Apple Galette (Printable version)
Rustic galette featuring roasted butternut squash, apples, caramelized onions, and herbs in flaky crust.
# List of ingredients:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 cups butternut squash, peeled and diced (1/2 inch pieces)
06 - 1 medium Granny Smith apple, cored and thinly sliced
07 - 1 medium red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
12 - 3 ounces goat cheese, crumbled
13 - 1 tablespoon chopped fresh parsley (optional)
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 teaspoon coarse sea salt (optional, for garnish)
# Directions:
01 - In a large bowl, whisk together the flour and salt. Add cold butter and cut in with a pastry blender or fingertips until coarse crumbs form. Gradually add ice water, one tablespoon at a time, mixing just until dough starts to come together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a large bowl, toss diced butternut squash and sliced onion with olive oil, thyme, nutmeg, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 minutes.
04 - Remove baking sheet from oven, add apple slices, gently toss, and return to oven for 15 more minutes until squash is tender and apples are slightly softened. Let cool slightly.
05 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to the parchment-lined baking sheet.
06 - Spread roasted squash, onion, and apple mixture evenly over the dough, leaving a 2-inch border. Sprinkle crumbled goat cheese and parsley over filling.
07 - Fold dough edges up and over the filling, pleating as needed. Brush the crust with the beaten egg and sprinkle with coarse sea salt if desired.
08 - Bake for 30 to 35 minutes until the crust is golden and cooked through. Let cool slightly before slicing and serving.
# Expert Advice:
01 -
- The filling comes together in one pan while you prep the crust, making weeknight dinners feel less rushed.
- Roasting the squash and apples transforms them into something deeper and more complex than raw, hitting both sweet and savory notes that somehow work together.
- Its the kind of dish that looks fancy enough to serve guests but forgiving enough that small imperfections just add to the rustic charm.
02 -
- Keep your butter cold from start to finish, and dont overwork the dough with too much water, or youll end up with a tough crust instead of a tender, flaky one.
- Roasting the vegetables first is the secret to concentrated flavor and proper texture in the filling, so dont skip that step or try to use raw produce.
- The filling needs to cool slightly before you fill the galette or the heat will make the bottom crust soggy and the pastry will start cooking unevenly.
03 -
- Roll the dough between two sheets of parchment paper so you can easily transfer it to the baking sheet without tearing or struggling.
- If the edges start browning too quickly while baking, loosely tent them with foil for the last 10 minutes so the center has time to bake through.