Roasted Butternut Squash Apple (Print Page)

Rustic tart with caramelized squash, tart apples, and flaky crust, ideal for autumn meals.

# What You Need:

→ Vegetables & Fruit

01 - 1 small butternut squash (about 1 lb), peeled, seeded, and cut into ½-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 - 1½ cups all-purpose flour
05 - ½ cup unsalted butter, cold and cubed
06 - ¼ cup ice water
07 - ½ teaspoon salt

→ Seasonings & Add-ins

08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon salt
12 - 1 tablespoon honey or maple syrup

→ Cheese (Optional)

13 - ½ 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)

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss butternut squash cubes, apple slices, and red onion with olive oil, thyme, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring once, until squash is tender and lightly caramelized. Let cool slightly.
04 - In a food processor or large bowl, combine flour and salt. Add cold butter and pulse or cut in with a pastry blender until mixture resembles coarse crumbs. Gradually add ice water and mix just until dough forms. Shape into a disk, wrap in plastic, and chill for 20 minutes.
05 - On a lightly floured surface, roll out dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
06 - Arrange 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 dough edges over the filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 25 to 30 minutes until crust is golden brown and crisp. Cool slightly before slicing and serving.

# Expert Tips:

01 -
  • It looks impressive but forgives every fold and pleat, so there's no pressure to make it picture-perfect.
  • The combination of sweet roasted squash, tart apples, and buttery crust hits every flavor note without feeling heavy.
  • You can prep the dough ahead and roast the vegetables while it chills, making the whole process surprisingly relaxed.
  • It works just as well as a centerpiece for dinner as it does sliced thin for a party appetizer.
02 -
  • Don't overfill the center or the juices will bubble over and burn on the pan—I learned this the hard way the first time I got too generous with the squash.
  • Chilling the dough is non-negotiable, because warm dough will shrink and lose its shape in the oven.
  • If your dough cracks while folding, just press it back together with your fingers—it's meant to be rustic, and small patches won't show once it's baked.
03 -
  • Keep your butter as cold as possible—some people even freeze it for 10 minutes before cutting it into the flour, and it makes a noticeable difference in flakiness.
  • Don't skip the egg wash, because it's what gives the crust that glossy, golden finish that makes the galette look bakery-level.
  • If the edges start browning too quickly, tent them loosely with foil for the last 10 minutes of baking.

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