Roasted Squash Apple Galette (Printable)
Rustic golden pastry filled with caramelized squash, apples, and sage for a cozy autumn treat.
# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1/4 teaspoon salt
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 cups butternut squash, peeled and diced (1/2-inch cubes)
06 - 2 medium apples, peeled, cored, and sliced
07 - 2 tablespoons olive oil
08 - 1 small red onion, thinly sliced
09 - 2 tablespoons fresh sage leaves, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon ground nutmeg
13 - 1/2 cup crumbled goat cheese or feta (optional)
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon milk (for egg wash)
16 - 1 teaspoon coarse sea salt (optional, for sprinkling)
# Steps:
01 - Combine flour and salt in a large bowl. Cut cold butter into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Preheat the oven to 400°F. Toss diced butternut squash with 1 tablespoon olive oil, half the sage, salt, pepper, and nutmeg. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until tender and lightly caramelized. Allow to cool slightly.
03 - Heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté sliced onion until soft and golden, about 6 to 8 minutes. Add sliced apples and cook for another 2 to 3 minutes until just softened. Remove from heat and gently mix with roasted squash, remaining sage, and goat cheese or feta if using.
04 - On a lightly floured surface, roll chilled pastry into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon filling into the center leaving a 2-inch border. Fold pastry edges over the filling, pleating as necessary.
05 - Brush the pastry edges with beaten egg mixed with milk. Sprinkle coarse sea salt over the top if desired.
06 - Bake in the preheated oven for 35 to 40 minutes, until pastry is golden brown and filling bubbles. Let cool slightly before slicing.
# Expert Advice:
01 -
- It looks impressive enough for guests but comes together without fussy techniques or stress.
- The pastry gets shatteringly crisp while the filling stays tender and jammy, creating this perfect textural contrast that keeps you coming back for another slice.
- You can make it hours ahead and serve it warm or at room temperature, which means you're not chained to the kitchen when people arrive.
02 -
- Don't skip the chilling step with the pastry; cold butter and cold dough are what give you flakiness, and rushing this is the biggest mistake people make.
- Keep the filling components separate until the very end and fold them together gently; overworking it breaks down the squash and apples into mush instead of keeping them in tender pieces.
- If your egg wash seems too thick, thin it with a drop of water so it applies evenly and gives you that beautiful, even browning.
03 -
- Taste the filling before you assemble the galette and adjust the seasoning aggressively; once it's baked, it's too late to fix underseasoned vegetables.
- The edges of the pastry will always brown faster than the bottom, so baking on the lowest oven rack ensures the bottom gets enough heat to crisp up properly.