Galette with Apples, Onions, Squash & Blue Cheese


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Sweet apples and tangy cheese work well together in this flaky, buttery galette. Store-bought puff pastry saves time and doesn’t compromise flavor.


  • 1 Puff pastry sheet, thawed according to the box directions
  • 1/4 cup sliced red onion
  • 2 tablespoons unsalted butter, divided
  • 1 large or 2 small Honey Nut or 1 Butternut squash, thinly sliced
  • 1 apple, Honey Crisp, Fuji, or Gala are good choices, thinly sliced
  • 2 tablespoons apricot jam
  • 1 tablespoon maple syrup or honey
  • ½ Tablespoon orange zest
  • 2 teaspoons crumbled blue cheese (if you don’t like Blue cheese, you may substitute with a different kind such as Feta)2 teaspoons crumbled blue cheese (if you don’t like Blue cheese, you may substitute with a different kind such as Feta)
  • 1/2 teaspoon finely chopped fresh chives
  • ½ teaspoon finely chopped fresh thyme


  1. Preheat the oven to 400˚F
  2. Roll the pastry sheet out to an 11’’ X 11” square, on a lightly floured parchment so you can easily transfer it to a baking sheet, then refrigerate for 25 minutes.
  3. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the sliced onions and toss to coat.
  4. Sauté until lightly caramelized.
  5. Once onions begin to brown and caramelize, reduce the heat to medium-low. This shouldn't take more than 30 minutes.
  6. Slice off the stem and bottom ends of the squash and stand the squash up on its widest end. Hold the squash firmly, and slice in half, lengthwise. Using a spoon, scrape out the seeds and pulp.
  7. Slice the squash halves into thin slices, around 1/4" thick, using a sharp chef's knife.
  8. Slice the apple into quarters and cut off the core. Cut the apple into thin slices, around 1/4" thick.
  9. Remove the pastry from the refrigerator Lightly spread the apricot jam over the surface of the puff pastry, leaving a 1" border all around the edges.
  10. Arrange the squash and apple slices over the jam and add the caramelized onion.
  11. Roll up the pastry edges to form a border all around the tart.
  12. Doubling the pastry up on itself helps to keep your filling in place.
  13. Melt the remaining butter and baste the tart edges.
  14. Bake for 30 minutes, or until the squash is tender, and the pasty bottom firms up.
  15. At sea level, this may only take 25 minutes.
  16. Remove the tart from the oven, drizzle with half of the honey, and add the cheese crumbles and fresh herbs, then bake an additional 5 minutes to melt the cheese.
  17. Drizzle with the remaining maple syrup and sprinkle with orange zest before serving.

Use a wide spatula or pizza peel to slide the galette from the baking sheet to a cutting board for cutting.

Use a pizza cutter or Chef’s knife for slicing up the galette.