Roasted Butternut Apple Galette (Print Version)
Flaky galette with roasted butternut squash, apples, and thyme for a warm autumn dish.
# What You'll Need:
→ For the Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 cup cold unsalted butter, cubed
04 - 1/4 cup ice water
→ For the Filling
05 - 2 cups butternut squash, peeled and diced
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 ground black pepper
11 - 1/2 tsp salt
12 - 1/4 cup crumbled goat cheese
13 - 1 tbsp honey
→ For Assembly
14 - 1 egg, beaten
15 - 1 tbsp coarse sugar
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the butternut squash, apples, and red onion with olive oil, thyme, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Let cool slightly.
03 - While the vegetables roast, mix flour and salt in a bowl. Use a pastry cutter or fingers to cut in the cold butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disc, wrap in plastic, and chill for 20 minutes.
04 - On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a parchment-lined baking sheet.
05 - Arrange the roasted squash, apples, and onion in the center, leaving a 2-inch border. Sprinkle with goat cheese and drizzle with honey if using.
06 - Fold the dough edges over the filling, pleating as you go, to form a rustic galette. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
07 - Bake for 25–30 minutes, until the crust is golden brown. Let cool slightly before slicing and serving.
# Expert Tips:
01 -
- The combination of sweet roasted vegetables and flaky crust feels like a hug on a plate
- It looks impressive but comes together with simple, rustic folding that forgives imperfections
- Leftovers reheat beautifully for a quick lunch the next day
02 -
- Hot filling makes soggy crust, so let those roasted vegetables cool slightly before assembling
- Work quickly with your pastry dough. Warm butter equals tough crust instead of tender flakes
- The galette is done when the bottom is golden brown, not just the top. Peek underneath with a spatula
03 -
- Chill your rolling pin and workspace if your kitchen runs warm. Cold dough is easier to handle and bakes up flakier
- Don't overfill your galette or the crust will get soggy. You can always pile extra filling alongside on the baking sheet to roast