Roasted Butternut Apple Galette (Printable version)

Rustic tart with roasted butternut squash and apples wrapped in a flaky golden crust.

# Ingredient list:

→ Vegetables & Fruit

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

→ Galette Dough

04 - 1½ cups all-purpose flour
05 - ½ cup unsalted butter, cold and cubed
06 - ¼ cup ice water
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

→ For Assembly

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss butternut squash, apple slices, and red onion with olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once, until the squash is tender and lightly caramelized. Let cool slightly.
04 - Combine flour and salt in a food processor or bowl. Add cold butter and pulse or cut in until mixture resembles coarse crumbs. Add ice water gradually, mixing just until dough forms. Shape into a disk, wrap, and chill 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 dough center, leaving a 2-inch border. Drizzle with honey or maple syrup and sprinkle with cheese if using.
07 - Fold dough edges over filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 25 to 30 minutes until crust is golden and crisp. Cool slightly before slicing and serving.

# Expert Tips:

01 -
  • The crust forgives every clumsy fold and still bakes up buttery and flaky.
  • Sweet squash and tart apple hit that perfect savory-sweet balance without trying too hard.
  • It looks impressive but comes together faster than any double-crust pie ever could.
02 -
  • If the dough tears while rolling, just pinch it back together or patch it with a scrap, it will taste perfect either way.
  • Let the roasted vegetables cool slightly before piling them onto the dough, or the butter in the crust will melt too fast and the bottom will turn soggy.
  • Don't skip chilling the dough, those 20 minutes make the difference between a tough crust and one that shatters under your fork.
03 -
  • Use a bench scraper to lift and transfer the rolled dough without tearing it, especially if it's soft.
  • Brush the crust with egg wash right before baking, not earlier, so it stays shiny and doesn't soak into the dough.
  • If the edges brown too quickly, tent them loosely with foil halfway through baking.

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