Butternut Squash Apple Galette (Printable Version)

Rustic pastry with caramelized squash, tart apples, and goat cheese in a buttery, flaky crust

# What You Need:

→ For the Pastry

01 - 1 1/4 cups all-purpose flour
02 - 1/2 tsp salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 cup ice water

→ For the Filling

05 - 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
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 salt
11 - 1/4 tsp freshly ground black pepper
12 - 3 oz goat cheese, crumbled
13 - 1 tbsp honey

→ For Assembly

14 - 1 egg, beaten
15 - 1 tsp coarse sea salt

# How to Make It:

01 - In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
02 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
03 - Toss the butternut squash, apples, and red onion with olive oil, thyme, salt, and pepper. Spread on the prepared baking sheet and roast for 20–25 minutes, stirring once, until the squash is tender and golden. Cool slightly.
04 - On a lightly floured surface, roll out the pastry to a 12-inch circle. Transfer to a parchment-lined baking sheet.
05 - Arrange the roasted squash, apples, and onions in the center of the pastry, leaving a 2-inch border. Sprinkle with goat cheese and drizzle with honey if using.
06 - Fold the pastry edges over the filling, pleating as needed. Brush the crust with beaten egg and sprinkle with coarse sea salt if desired.
07 - Bake for 25–30 minutes, or until the crust is golden brown. Let cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The combination of sweet roasted vegetables and tangy goat cheese hits every craving at once
  • Rustic elegance that looks impressive but is incredibly forgiving to assemble
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Work quickly when making the pastry because warm butter leads to tough dough instead of tender flakes
  • Do not overfill the center or the juices will escape and make the crust soggy during baking
  • The galette is done when the bottom is golden brown, not just the top so use a spatula to peek underneath
03 -
  • If the dough feels too soft while rolling, pop it back in the refrigerator for 10 minutes
  • Use a pizza stone or preheated baking sheet for an extra crispy bottom crust

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