This galette brings together the naturally sweet creaminess of butternut squash with the crisp tartness of apple — all wrapped in a flaky, rustic pastry crust. It’s easy to assemble (no fancy tart pan needed), yet impressive enough to serve for a cozy dinner or a holiday gathering. The combination of squash and apple delivers warm, comforting fall flavors in a simple, homey package.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/4 cups all-purpose flour
Pinch of salt
8 tablespoons (1 stick) cold unsalted butter, diced
1 large egg, lightly beaten
For the filling:
1 medium butternut squash (about ¾ lb), halved, seeded (skin can remain on)
1 large baking apple (e.g. Rome or a tart variety), cored and cut into wedges (roughly 8 wedges)
1 small yellow onion (optional — adds savoriness), peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary (or thyme, if preferred)
Salt and freshly ground black pepper to taste
2 tablespoons whole-grain mustard (for brushing the crust)
⅓ cup crumbled blue cheese or similar robust cheese (optional — for a savory finish)
Directions
Make the dough. In a food processor, pulse together the flour and salt. Add the cold diced butter and pulse about 10 times — the mixture should resemble coarse cornmeal, with a few pea-size bits of butter remaining. Add the beaten egg and pulse 1–2 more times, just until the dough begins to come together. (If it seems too dry, add 1 teaspoon cold water at a time, pulsing briefly.) Turn out the dough onto a flat surface, gently bring together by hand, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the filling. Meanwhile, halve and core the apple, cutting each half into about 8 wedges. Slice the squash and onion into wedges roughly the same thickness as the apple wedges. In a large bowl, combine the squash, apple, and onion. Add the melted butter, rosemary (or thyme), salt and pepper — toss gently to coat evenly.
Assemble the galette. Preheat oven to 400 °F (about 200 °C). On a lightly floured surface, roll the chilled dough into a roughly 12-inch circle. Transfer to a baking sheet lined with parchment paper. Brush the dough surface with the mustard, leaving about a 2-inch rim empty. Arrange the squash, apple, and onion in alternating overlapping circles from the outer edge inward. Fold and pleat the dough over the edge of the filling, forming a rustic free-form tart.
Bake. Bake in the preheated oven until the crust is golden brown and the squash & apples are tender and caramelized — about 55 minutes. If using cheese, remove the tart from the oven, scatter the cheese over the filling, and bake another 5 minutes until melted.
Cool briefly, then slice and serve.
Servings and timing
Makes about 6–8 servings.
Total time: ~1 hour 30 minutes (including dough chill time) — ~15 minutes prep, 1 hour chill, ~15 minutes assembly, ~55–60 minutes baking.
Variations
Swap fresh herbs: try thyme or sage instead of rosemary.
Skip the blue/strong cheese for a fully vegetarian and lighter galette, or replace with a mild cheese for subtlety.
Add caramelized onions or sautéed garlic for extra savory depth.
Use a pre-made pie crust to cut prep time drastically.
For a sweeter twist, omit mustard and cheese, brush crust with a little melted butter, add a sprinkle of sugar or a drizzle of honey on top after baking.
Storage/Reheating
Refrigerate any leftovers in an airtight container for up to 3 days.
To reheat: warm slices in a preheated oven at 350 °F (≈175 °C) for about 10–15 minutes — the crust will crisp up nicely while filling warms through.
FAQs
What kind of apple works best?
A firm baking apple like Rome, Cortland or a tart apple works well — it holds its shape during baking rather than turning mushy.
Do I need to peel the butternut squash?
You can leave the skin on if it’s thin and tender — it adds texture and saves time. Otherwise, peel before slicing.
Can I make the dough ahead of time?
Yes — you can prepare the dough the night before and refrigerate (or freeze briefly). Just bring back to workable temperature before rolling out.
What if I don’t have fresh herbs?
Dried rosemary or thyme can work; use about 1 teaspoon instead of 2 teaspoons fresh.
Can I skip the cheese?
Absolutely — the galette is delicious without cheese, especially if you prefer vegetarian or lighter flavors.
Can I use store-bought pie crust?
Yes — using ready-made crust significantly reduces prep time and still yields a tasty rustic galette.
How to make the crust more flaky?
Use cold butter right from the fridge, work quickly, and avoid over-kneading; those coarse bits of butter help create flakiness when baked.
Can I add other vegetables?
Yes — thinly sliced onions, fennel, even thin zucchini or carrots can complement squash and apple. Just don’t over-fill or add too much moisture.
Can I make a sweeter version (dessert-style)?
Yes — omit mustard and cheese, substitute butter and herbs for a brush of melted butter and a sprinkle of sugar or honey after baking, maybe add a dash of cinnamon for warmth.
How to serve the galette?
Serve warm or at room temperature, on its own or with a side salad. Great as a vegetarian main, a side dish, or a cozy fall lunch.
Conclusion
This butternut squash and apple galette is rustic, comforting, and surprisingly easy to make — no special pans needed, just a simple dough rolled out and folded around seasonal produce. Whether you go savory (with herbs and cheese) or sweet (with butter and a hint of sugar or honey), it’s a versatile dish that captures the cozy flavors of autumn.
A rustic free-form tart combining sweet roasted butternut squash, tart apples, and savory herbs, all wrapped in a buttery, flaky pastry crust. Perfect as a cozy fall meal, side dish, or vegetarian centerpiece.
Author:Sophia
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 30 minutes (includes dough chilling)
1 medium butternut squash (about ¾ lb), halved, seeded
1 large baking apple (e.g. Rome or tart variety), cored and cut into wedges
1 small yellow onion (optional), peeled, root end trimmed
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary or thyme
Salt and freshly ground black pepper to taste
2 tablespoons whole-grain mustard
⅓ cup crumbled blue cheese or similar robust cheese (optional)
Instructions
In a food processor, pulse together the flour and salt. Add cold diced butter and pulse until the mixture resembles coarse crumbs with some pea-size bits. Add the beaten egg and pulse just until dough begins to come together. Add a teaspoon of cold water if needed. Turn out onto a surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
Halve and core the apple, then slice into wedges. Cut the squash and optional onion into similarly sized wedges. In a bowl, toss the squash, apple, and onion with melted butter, rosemary or thyme, salt, and pepper.
Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Brush mustard onto the dough, leaving a 2-inch border. Arrange squash, apple, and onion in overlapping circles. Fold edges of dough over filling, pleating as needed.
Bake for about 55 minutes or until crust is golden and filling is tender and caramelized. If using cheese, scatter it over the filling and return to the oven for 5 more minutes until melted.
Let the galette cool slightly before slicing and serving warm or at room temperature.
Notes
Use store-bought pie crust for a shortcut.
Skip the cheese for a lighter, fully vegetarian version.
Replace rosemary with thyme or sage for different herbal notes.
Add caramelized onions or sautéed garlic for extra savoriness.
Make a sweet version by omitting mustard and cheese, and brushing with butter and sugar or honey post-bake.
