| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 45 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups all-purpose flour
- Pinch salt
- 8 tablespoons cold unsalted butter, diced (1 stick)
- 1 large egg, lightly beaten
Instructions
- For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don’t let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
- For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
- Preheat the oven to 400 degrees F.
- Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles–if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 242 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 71 mg |
| Sodium | 39 mg |
Reviews
This sounds so delicious, but shouldn’t the squash be peeled???
I’ve made this recipe a couple of times and I love it! I brought it as an appetizer to a Thanksgiving dinner some friends were hosting, so I used a muffin tin to make individual galettes that were easier to hold and eat with your hands. I cut up the veggies into small dice instead of wedges in order to fit them in the muffin cups, but it works beautifully and tastes delicious!
Delicious, easy to make, great with a salad, as an hors’doeuvre, bring to a pot luck…..
I made this for a potluck. A lot of vegetarians raved about this…and the meat eaters as well. It is decadent and a surprising favorite! Very easy to make.
It was delicious. A nice combination of flavors.
I was skeptical at first, “Mustard with apples!?!” But this was so Bomb!!! Made it on Gournet pizza night with my boyfriend. This was the best out of three!!! Gotta try it!! I seared it on a stove top first then used a crussoint crust instead. The rosemary was an awesome touch!!! Making it again next week for his parents as an appetizer!!!
I felt the crust was easy to make, nice and flakey, but the galette seemed to have no flavor, maybe my apples weren’t sweet enough, and I didn’t cook it long enough? It looked beautiful though!
yummmmmmmmy! This recipe was really really good. I made two for a Happy Hour at my house on Friday night and they were long gone. I made it according to recipe using organic veggies, herbs and butter, and creamy gorgonzola instead of stilton…success. “It tasted just like fall” they said-
This is my favorite recipe I’ve found on food network so far. It is absolutely delicious. If you need to save time, go ahead and buy a crust, but know that the crust lends a scrumptious and savory undertone to the dish that I wouldn’t go without. Definitely a crowd pleaser, it tastes much fancier than the cheap ingredients would suggest.
Oh my what was I thinking. This mess of a combination was just short
of putting my cat in the vet hospital.
of putting my cat in the vet hospital.