Roasted Butternut Apple Galette (Printable version)

Rustic galette blending caramelized butternut squash and tart apples in a flaky golden crust.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 small butternut squash (about 1 lb), peeled, seeded, and cut into ½-inch cubes
02 - 2 medium tart apples (such as Granny Smith), peeled, cored, and thinly sliced
03 - 1 small red onion, thinly sliced

→ Galette Dough

04 - 1 ½ cups all-purpose flour (approx. 190 g)
05 - ½ cup unsalted butter, cold and cubed (approx. 115 g)
06 - ¼ cup ice water (60 ml)
07 - ½ teaspoon salt

→ Seasonings & Add-ins

08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon salt
12 - 1 tablespoon honey or maple syrup

→ Cheese (Optional)

13 - ½ cup crumbled goat cheese or feta (approx. 50 g)

→ For Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional, for sprinkling)

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine butternut squash cubes, apple slices, and red onion in a large bowl. Toss with olive oil, thyme, salt, and pepper. Spread the mixture evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once halfway through, until the squash is tender and lightly caramelized. Remove from oven and let cool slightly.
04 - In a food processor or large bowl, combine flour and salt. Add cold, cubed butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
05 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
06 - Arrange roasted squash, apples, and onions over the center of the dough, leaving a 2-inch border. Drizzle with honey or maple syrup and sprinkle with crumbled cheese, if using.
07 - Fold the dough edges over the filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sugar, if desired.
08 - Bake for 25 to 30 minutes, or until crust is golden brown and crisp. Allow to cool slightly before slicing and serving.

# Expert advice:

01 -
  • It looks impressive but forgives every imperfect pleat and rough edge.
  • The balance between sweet roasted squash and tart apple creates a flavor that feels both comforting and surprising.
  • You can prep the filling ahead and assemble it right before guests arrive.
  • It works as a centerpiece or a side, and tastes just as good at room temperature.
02 -
  • If your dough feels sticky or warm, pop it back in the fridge for 10 minutes before rolling, it will cooperate much better.
  • Don't skip the egg wash, it's what gives the crust that bakery-quality shine and color.
  • Roast the filling until it's just tender, not falling apart, or it will turn soggy when you fold the dough over it.
03 -
  • Keep a small bowl of flour nearby when rolling the dough, a light dusting prevents sticking without making the crust tough.
  • Use a pizza cutter to slice the galette cleanly, it glides through the crust without dragging the filling.
  • If the edges brown too quickly, tent them loosely with foil halfway through baking.

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