Autumn Squash Galette

Photo by Michael Piazza

We make some variation of this at the bakery on weekend mornings from whatever is fresh and available that day. I have used delicata squash and zucchini; I’ve added sautéed leeks instead of onions, used apples instead of pear and you can use whatever cheese you happen to have on hand. It’s very adaptable. Sometimes we even make small, personalized pies and top each with an egg before baking for a brunch dish on the go. 

Makes 1 (10-inch) galette, serving 6–8

1 (2 pound) butternut squash, peeled, seeded and cut into ¼-inch slices
1 Bartlett pear, cored and sliced into ¼-inch slices
salt
1 large onion, peeled and sliced
6 tablespoons olive oil
1 disc Aunt Rosie’s pie dough
8 ounces goat cheese, crumbled
1 beaten egg
flaky sea salt, for the crust

Place squash and pear in a bowl with ½ teaspoon salt and 3 tablespoons of the olive oil. Stir together and place on a parchment-lined baking sheet and roast until they are golden brown, approximately 25–30 minutes. Remove from the oven and reduce heat to 375ºF.

While the squash and pears are roasting, sauté the onion in a heavy skillet with the remaining 3 tablespoons olive oil until it is tender 10–15 minutes; season with salt to taste.

To assemble the galette, roll the dough out to a 12-inch round on a lightly floured surface and transfer to a parchment-lined baking sheet. Place the cooled squash, pears and onions around the galette leaving a 2-inch border. Arrange the crumbled goat cheese on top.

Fold the dough up to cover the outer rim of the squash mixture. Brush the edge of the dough with the beaten egg and sprinkle sea salt around the edge of the galette. Bake for 30–40 minutes, until crust is golden brown. Cool on baking sheet for a few minutes before serving. 

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on Sweet and Savory Pies.