Roasted Butternut Apple Galette (Printable Version)
Rustic savory-sweet galette with caramelized squash and tart apples in flaky, buttery crust.
# What You 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 (about 1 lb), 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
# Directions:
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 center of pastry, leaving a 2-inch border. Sprinkle with goat cheese and drizzle with honey.
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 Advice:
01 -
- The combination of sweet roasted squash and tangy goat cheese hits every flavor note in one bite
- Rustic galettes are forgiving, so your imperfections become part of their charm
- You can assemble it ahead and bake when guests arrive, making entertaining effortless
02 -
- Cold ingredients are non-negotiable for flaky pastry, if the butter starts melting, pop everything in the freezer for 15 minutes
- Do not overwork the dough or it will become tough, those visible butter pieces are exactly what you want
- Letting the roasted vegetables cool slightly prevents the bottom crust from becoming soggy before it bakes through
03 -
- Rotate your baking sheet halfway through cooking for even browning
- If the crust edges brown too quickly, tent them with foil for the last 10 minutes