Butternut Squash and Apple Galette

Good weekend! Visited La Jolla, R won his tennis tournament, got 9+ hours of sleep each night, and most importantly, I got to cook a WHOLE LOT these past few days. Oh, and not to mention, kicked ass on National Boards. (:

Ive been meaning to make a gallete for the longest time now, but I keep coming up with excuses not to make my very first pastry dough. “I have no food processor.” “I have no time.” “It’s too humid today.” but really, the truth is “I’m scared to f*ck it up.” Anyway. I used all of the excuses in my arsenal today. Went ahead and made this recipe with store bought dough. Still good! Maybe next time I’ll make it all from scratch…

Adapted from Food Network:


  • 1 large apple, sliced
  • 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded
  • 1 small red onion, sliced
  • 1 tbs unsalted butter, melted
  • 2 slice bacon, fried and diced
  • 1.5 tsp rosemary
  • 1.5 tsp thyme
  • Kosher salt and freshly ground black pepper
  • 2 tbs Dijon mustard
  • 1⁄3 cup crumbled goat cheese
  • 2 pie crusts, combined and rolled out

Preheat oven to 375F. Place halved butternut squash in a microwaveable plate and nuke for 4+ minutes or until just barely soft. Slice. Combine with sliced apples, red onions, butter, seasoning, salt and pepper, and bacon. Stack two pie crusts on top of each other and roll out into one large pie round (I like to roll some rosemary into the crust). In the center 9 inches or so, spread a layer of dijon. Add vegetable mixture. Bake for 30 minutes or until pie crust just begins to brown. Remove from oven and sprinkle on goat cheese in center of gallete. Raise temperature to 400F and continue to bake, 10 minutes or so, until cheese melts and crust turns golden brown.  Slice with pizza cutter and serve!

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