Roasted Butternut Squash Apple (Printable)

A rustic tart featuring caramelized butternut squash and tart apples, wrapped in a flaky golden crust.

# Ingredient List:

→ Vegetables & Fruit

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

→ Galette Dough

04 - 1 1/2 cups all-purpose flour (190 g)
05 - 1/2 cup unsalted butter, cold and cubed (115 g)
06 - 1/4 cup ice water (60 ml)
07 - 1/2 teaspoon salt

→ Seasonings & Add-ins

08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt
12 - 1 tablespoon honey or maple syrup

→ Cheese (Optional)

13 - 1/2 cup crumbled goat cheese or feta (50 g)

→ For Assembly

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

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash cubes, apple slices, and red onion with olive oil, thyme, salt, and black pepper. Toss to coat evenly.
03 - Spread the mixture evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once, until squash is tender and lightly caramelized. Allow to cool slightly.
04 - In a food processor or large bowl, blend flour and salt. Add cold butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
05 - On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
06 - Arrange the roasted squash, apples, and onions over the center of the dough, leaving a 2-inch border. Drizzle with honey or maple syrup and sprinkle with crumbled cheese if using.
07 - Fold the dough edges over the filling, pleating as necessary. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 25 to 30 minutes, or until the crust turns golden brown and crisp. Cool slightly before slicing and serving.

# Expert Tips:

01 -
  • The crust gets shatteringly crisp while the filling stays tender and jammy.
  • It looks impressive but forgives wobbly edges and uneven folds.
  • The balance of tart apple and sweet squash makes every bite interesting.
  • You can prep the dough and roast the vegetables ahead, then assemble when guests arrive.
02 -
  • Dont skip chilling the dough. Warm dough shrinks in the oven and loses its flakiness.
  • If the vegetables release too much liquid, drain them slightly before assembling or the bottom crust will turn soggy.
  • Let the galette cool for at least 10 minutes before slicing so the filling sets and doesnt slide out.
03 -
  • Freeze the rolled-out dough on the parchment-lined pan for 10 minutes before adding the filling. It keeps the butter cold and prevents shrinking.
  • Use a pizza cutter to slice the galette cleanly without dragging the filling.
  • If the crust browns too fast, tent the edges with foil and continue baking until the center is done.

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