The Galette That Looked Like I Tried Harder Than I Did

Apple, roasted squash + feta. Store-bought pie crust doing a lot of the heavy lifting.

Galettes have excellent PR.

Put basically anything in the middle of a circle of dough, fold the edges over somewhat attractively, and suddenly it looks like you spent the afternoon making pastry.

I did not.

The pie crust came from a box.

This one was born out of the Apple Party and, unusually for me, not out of seventeen open recipe tabs. I had apples. I had roasted butternut squash. I had feta. I had pepitas.

So I put them in a pie crust.

It worked suspiciously well.

An actual Party SHAHnanigans recipe. A rare event.

Roasted Squash + Apple Galette

SERVES 7 · FETA · ROSEMARY · CHILE · PEPITAS

Ingredients

1 small butternut squash
1 Honeycrisp apple
1 refrigerated rolled pie crust
4 oz feta, crumbled
2 Tbsp pepitas
1 tsp finely chopped rosemary
½ tsp Aleppo pepper, plus more to taste
1 Tbsp olive oil
1 egg, beaten
Kosher salt + black pepper

How I Make It

1. Roast the squash. Heat oven to 400°F. Peel squash and cut into very thin half-moons; you need about 2½ cups. Toss with olive oil, salt, and pepper. Roast 12–15 minutes, just until beginning to soften. Cool.

2. Build the galette. Roll crust slightly larger on parchment. Leaving a 2-inch border, layer squash with thin slices from about ½–¾ of the apple. Scatter with feta, rosemary, Aleppo pepper, and half the pepitas.

3. Fold + bake. Fold pastry edges over filling and brush with beaten egg. Bake 35–40 minutes, until deeply golden. Scatter remaining pepitas over the top.

Good to Know

Roast the squash the day before if you want to get ahead. Assemble and bake the galette the day you’re serving it; it’s good warm or at room temperature.

SEE THE APPLE PARTY →