Roasted Apple and Butternut Galette with Mustard-Maple Glaze
5. I love Pinata apples. A lot. I’ve seen them at Trader Joe’s but not many other stores. They’re my new favorite kind.
6. Doesn’t this galette just scream October? Luckily apples and squash are still in season.
9. Darkened, caramelized slivers of onion make me really, really happy. My daughter said they looked like worms.
10. My little ones gobbled this up (sans “worms”) and informed me they wanted to have it for dinner next time, too. (They never request things like that.)
Roasted Apple and Butternut Galette with Mustard-Maple Glaze
Ingredients:
2 T grapeseed oil (or any heat-safe cooking oil)
1/2 medium butternut squash, peeled, seeded, and diced into 3/4-inch cubes (about 3 cups)
2 large, tart baking apples, cored and diced into 3/4-inch cubes
1 medium onion, halved, then sliced thinly
prepared pie crust dough, enough for one crust
2 T maple syrup
1/2 tsp Dijon mustard
salt and pepper to taste
fresh Parmesan or Pecorino-Romano cheese for garnishDirections:
Preheat oven to 425 degrees F. Place squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes. Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.
Preheat (or reduce temperature) to 375 degrees F. Whisk together the maple syrup and the mustard in a small bowl. Set aside.
Roll out pie crust dough into a circle, roughly 12 inches across. Transfer to a clean rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.
Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for 10 minutes or so before slicing. (It stays together better that way) Cut into slices and sprinkle some Parmesan shavings over top.
Serves 4.
Nat's Notes:
1. You could also use frozen butternut squash chunks if you like. I would thaw them first and drain any excess moisture before roasting.
2. You could also whisk an egg and brush it around the edges of the pie crust. That helps it to brown more beautifully.from Perry's Plate
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Michele — January 22, 2011 @ 7:02 am
This looks really yummy. I've been trying to get my kids to eat butternut squash, but they just won't have it. I have one to use up, maybe they will like this if I tell them it's pie for dinner. By the way, I just made the portobello and black bean enchiladas for dinner tonight and we really liked them!
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Manuela — January 22, 2011 @ 12:07 pm
Looks so yummy!!! I will surely give it a try! Thanks for the post!
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jenbryson — January 22, 2011 @ 5:07 pm
Just discovered your site and I LOVE IT
That galette looks gorgeous! (even though, yes, they often look like a 3-year-old made them haha)
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Joanne — January 22, 2011 @ 6:54 pm
Pretty pretty pretty! Although I love any dinner food that I can also eat with ice cream. An excuse to eat ice cream for dinner. Seriously. Awesome.
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Sare — January 23, 2011 @ 3:20 am
Yay! you made a gallete! And it looks super delish!
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Natalie @ Perrys' Plate — January 23, 2011 @ 3:49 am
Sare – you know it's because of that comment you made the other day about making a galette :) I had them stuck in my head ever since.
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Jolene - EverydayFoodie — January 23, 2011 @ 5:23 pm
This would be a nice addition to a dinner party menu! Thanks!
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Natalie — January 25, 2011 @ 5:17 pm
yum! I recently made a bnut squash galette with caramelized onions and sage..it was fabulous! I'm all for galettes! :)
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Natalie @ Perrys' Plate — January 25, 2011 @ 11:02 pm
Natalie – I hear you :) I made another one last night with caramelized onions, balsamic sauteed cabbage and ricotta cheese! I could have galettes almost every night for dinner :)
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Sarah — January 26, 2011 @ 3:23 am
You are so lucky to have a Trader Joe's! I will try this on my family, sans the Pinata apples :)
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Meg — January 28, 2011 @ 9:48 pm
Visiting from the TK Blog. A restaurant near us makes a Veggie Gallette with Hollandaise Sauce.
To. Die. For.
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trtctl — September 11, 2011 @ 1:53 am
Just made this tonight for a gathering friends. It was divine and scrumptious and delicious and wonderful and just, plain good! Everyone LOVED it! Thanks for the fantastic recipe! It has inspired me to make more galettes; I'm going to search your recipes and then web for as many different galettes as I can find.
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Rebecca — October 11, 2011 @ 7:34 pm
This was dinner last night and breakfast this morning. E especially loved it. Oh, except I just used a plain ol' butter crust. No harm done, right? :)
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Natalie — October 11, 2011 @ 7:48 pm
trtctl – I'm so glad you liked it! I think I only have one other galette recipe on here :) That one is good, too!
Rebecca – Ah… breakfast! I bet it was like having pie for breakfast. That's what this reminds me of :) When you say "butter crust" did you use a tart crust instead? I'm sure it was fabulous ;)
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Rebecca — October 11, 2011 @ 8:31 pm
No, just a regular pie crust: AP flour, salt, butter, and water. (If I remember, your pie crust had oil instead of butter.) It was a really nice savory complement to all the sweetness in the filling. Yum yum!
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Natalie — October 11, 2011 @ 9:54 pm
Rebecca – Nope, my regular pie crust just has butter. I do have a no-roll version that's half butter half oil, but it doesn't work for galettes anyway.
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