Galette with Apples, Onions, Squash & Blue Cheese
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
- Preheat the oven to 400˚F
- 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.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the sliced onions and toss to coat.
- Sauté until lightly caramelized.
- Once onions begin to brown and caramelize, reduce the heat to medium-low. This shouldn't take more than 30 minutes.
- 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.
- Slice the squash halves into thin slices, around 1/4" thick, using a sharp chef's knife.
- Slice the apple into quarters and cut off the core. Cut the apple into thin slices, around 1/4" thick.
- 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.
- Arrange the squash and apple slices over the jam and add the caramelized onion.
- Roll up the pastry edges to form a border all around the tart.
- Doubling the pastry up on itself helps to keep your filling in place.
- Melt the remaining butter and baste the tart edges.
- Bake for 30 minutes, or until the squash is tender, and the pasty bottom firms up.
- At sea level, this may only take 25 minutes.
- 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.
- 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.