Roasted Butternut Apple Galette

I pulled this galette from the oven on a chilly October afternoon when I had too much squash and not enough patience for a formal pie. The edges turned golden and crackling, the squash sweet and soft beneath a tangle of caramelized onions. It looked imperfect in the best way, and tasted like autumn distilled into pastry.

I made this for a small dinner party once, sliding it onto a wooden board still warm from the oven. Everyone went quiet for a moment, then reached for seconds. One friend asked if I'd trained in France, and I just laughed because the dough had torn twice while I rolled it.

Ingredients

• Butternut squash: Peel it well and cut into even cubes so they roast at the same rate, turning jammy and golden at the edges.
• Tart apples: Granny Smith holds its shape and adds brightness against the sweet squash, slice them thin so they soften without turning mushy.
• Red onion: Roasting mellows the bite and brings out a subtle sweetness that ties everything together.
• All-purpose flour: The backbone of a tender, flaky crust that doesn't need fancy technique, just cold butter and a light hand.
• Unsalted butter: Keep it cold, cube it small, and work quickly so the dough stays crumbly and bakes up with layers.
• Olive oil: Coats the vegetables just enough to help them caramelize without making anything greasy.
• Fresh thyme: A few leaves go a long way, adding an earthy, aromatic note that smells like a proper kitchen.
• Honey or maple syrup: A drizzle before baking deepens the caramelization and balances the savory elements.
• Goat cheese or feta: Optional but wonderful, adding tang and creaminess that melts into the warm filling.
• Egg: Brushed on the crust, it bakes into a shiny, golden finish that looks bakery-perfect.
• Coarse sugar: Sprinkle it on for a bit of crunch and sparkle, though the galette is just as good without it.

Instructions

Preheat and prep:

Set your oven to 425°F and line a baking sheet with parchment. The high heat will coax out deep caramelization on the squash and apples.

Toss and roast the vegetables:

Combine squash, apples, and onion with olive oil, thyme, salt, and pepper in a large bowl, tossing until everything glistens. Spread them in a single layer and roast for 20 to 25 minutes, stirring once halfway through so nothing burns.

Make the dough:

Pulse flour and salt in a food processor, then add cold butter and pulse until the mixture looks like coarse sand. Drizzle in ice water and pulse just until the dough clumps together, then shape it into a disk, wrap it, and chill for 20 minutes.

Roll out the dough:

On a floured surface, roll the chilled dough into a rough 12-inch circle. It doesn't need to be perfect, rustic is the whole point.

Assemble the galette:

Transfer the dough to a parchment-lined baking sheet and pile the roasted squash, apples, and onions in the center, leaving a 2-inch border. Drizzle with honey and scatter cheese over the top if you're using it.

Fold and finish:

Fold the edges of the dough over the filling, pleating as you go to create loose folds. Brush the crust with beaten egg and sprinkle with coarse sugar if you want a little sparkle.

Bake until golden:

Slide the galette into the oven and bake for 25 to 30 minutes, watching for a deep golden crust and bubbling filling. Let it cool for a few minutes before slicing so the filling sets just enough to hold together.

Pin it

I served this once at a backyard gathering as the sun dipped low and the air turned cool. People ate standing up, balancing plates on their knees, and someone said it tasted like the best part of fall. I thought about that for days.

Make It Your Own

Swap the apples for pears if that's what you have, or toss in toasted pecans for crunch. I've added crumbled blue cheese instead of goat cheese when I wanted something bolder, and it worked beautifully. If you're feeding vegans, use plant-based butter and skip the cheese, the vegetables carry the dish on their own.

Serving Suggestions

This galette is lovely warm or at room temperature, which makes it perfect for a relaxed meal. I like to serve it with a simple arugula salad dressed in lemon and olive oil, or alongside roasted chicken if you want something heartier. A crisp white wine like Sauvignon Blanc or a dry rosé cuts through the richness and makes the whole thing feel celebratory.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, wrapped loosely in foil. Reheat slices in a 350°F oven for about 10 minutes to bring back the crispness of the crust, though I've been known to eat cold wedges straight from the fridge for breakfast. The flavors deepen overnight, especially the thyme and honey.

• Freeze unbaked galettes on a baking sheet, then wrap tightly and bake from frozen, adding 10 extra minutes to the baking time.
• If the crust softens after a day, a quick toast in the oven will revive it.
• Store any extra roasted vegetables separately and use them in grain bowls or omelets.

Pin it

This galette has become my go-to when I want to feed people something that feels special without spending all day in the kitchen. It never looks the same twice, and that's exactly why I love it.

Recipe Q&A

→ How do I achieve a flaky crust?

Use cold butter cut into flour until coarse crumbs form, and add ice water gradually. Keep ingredients cold and avoid overmixing to maintain flakiness.

→ Can I prepare the galette dough in advance?

Yes, prepare the dough and chill it wrapped in plastic for up to 24 hours before assembling the galette.

→ What cheese pairs well with this dish?

Crumbled goat cheese or feta provides a creamy, tangy contrast to the sweet and savory filling.

→ How can I make the galette vegan-friendly?

Substitute vegan butter for regular butter, omit cheese, and replace the egg wash with plant-based milk.

→ What is the best way to serve this galette?

Serve warm or at room temperature, pairing nicely with crisp white wines like Sauvignon Blanc.