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Butternut Squash & Apple Galette (Free-Form Tart)

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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)
  • Yield: 6–8 servings
  • Category: Main Course, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/4 cups all-purpose flour
  • Pinch of salt
  • 8 tablespoons (1 stick) cold unsalted butter, diced
  • 1 large egg, lightly beaten
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Find it online: https://savorymomskitchen.com/butternut-squash-apple-galette-free-form-tart/