Roasted Butternut Apple Galette (Printable)
Savory-sweet galette with roasted butternut squash, apples, onions, herbs, and flaky buttery crust.
# What You Need:
→ 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 into 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, combine flour and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough holds together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Heat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a bowl, toss butternut squash and sliced onion with olive oil, thyme, nutmeg, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 20 minutes.
04 - Remove baking sheet from oven, add apple slices, toss gently, and roast for another 15 minutes until squash is tender and apples slightly softened. Allow to cool briefly.
05 - Lightly flour a surface and roll out chilled dough into a 12-inch circle. Transfer to the parchment-lined baking sheet.
06 - Spread roasted squash, onion, and apple mixture evenly over dough, leaving a 2-inch border. Sprinkle goat cheese and parsley over filling.
07 - Fold dough edges up and over filling, pleating as necessary. Brush crust with beaten egg and sprinkle with coarse sea salt if desired.
08 - Bake galette 30 to 35 minutes until crust is golden brown. Let cool slightly before slicing and serving.
# Expert Tips:
01 -
- The crust is forgiving and actually gets better when it's not too perfect, leaving you free to focus on the filling.
- Caramelized onions and roasted squash create a depth that feels fancy but requires almost no skill, just time in the oven.
- Goat cheese melts into unexpected pockets of tang that balance the natural sweetness perfectly.
02 -
- The dough needs to be truly cold before you roll it, otherwise it shrinks back and fights you, so don't skip the refrigeration step no matter how impatient you feel.
- Roasting the squash before building the galette is what makes this work, because moisture released during roasting will make the crust soggy, but pre-roasting concentrates flavors and removes excess water.
- The 2-inch border is not a suggestion; it's what gives you enough dough to fold up and create those beautiful pleats.
03 -
- Keep your butter cubes cold by cutting them just before use and returning them to the refrigerator until you're ready to make the dough; warm butter creates a dense, tough crust.
- Don't skip the edge pleating, not because it needs to look perfect, but because those folds create visual interest and help support the filling as it roasts.