Butternut Squash and Apple Galette
This butternut squash galette combines thinly sliced butternut squash and apples in a delicious fall appetizers that's elegant but still easy to make!
Servings: 12 slices
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- 8 ounces Gruyere cheese shredded
- 2 tsp fresh dill chopped
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- 2 packages puff pastry 4 total sheets
- 1 butternut squash thinly sliced
- 1 apple thinly sliced
- 1 egg
Instructions
- Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
Make The Filling
- In a small bowl combine cream cheese and sour cream until smooth.8 ounces cream cheese, ½ cup sour cream
- Add in shredded gruyere cheese until evenly combined.8 ounces Gruyere cheese
- Add the dill, paprika, salt, and garlic powder to the cheese mixture, stir until everything is combined.2 tsp fresh dill, 1 tsp garlic powder, ½ tsp paprika, ¼ tsp salt
Assemble Pastries
- On a clean surface lay one sheet of puff pastry, gently flattening it and rolling out any bumps until it is roughly 1 inch longer on each side.2 packages puff pastry
- Spread roughly ¼ of the cream cheese mixture onto the center of the puff pastry, in a circle. Make sure to leave at least ½ an inch of raw pastry around the edges. (putting a circle in a square will leave uneven edges and thats okay, you’ll fold over the edges in a bit.)
- Add a layer of thinly sliced apples and butternut squash over the cream cheese mixture, try to not overlap them.1 butternut squash, 1 apple
- Fold over the raw edges onto the cream cheese mixture to create a rough circle that resembles a large danish.
- Transfer the galette to one half of a baking pan.
- Repeat the steps with the remaining 3 puff pastries.
- Make an egg wash by whisking the egg with a splash of water.1 egg
- Brush the raw edges of the puff pastry with egg wash.
Bake And Serve
- Bake in the oven for 20-22 minutes until the edges are golden brown. (don’t worry if the centers puff up, they will deflate when they cool)
- Remove from the oven and allow to cool until easily handled.
- Serve whole or sliced into six sections with a pizza cutter.
Notes
- It is essential that you use thinly sliced toppings. The size and shape don't matter as long as it is thin so it will cook through in the time.
- Don't stress about the shape of the danish; it's meant to be rustic. If you find it easier to create a rectangle, that works too! The important part is that you leave at least 1/2 an inch of dough to be folded over.
- If you are not a fan of baked apples, add more squash and leave it off. You can also add whatever vegetables you want.
- Any vegetable denser than a beet will not bake through. The beet was still tough when I tried it. However, if you really want to, you could partially cook the vegetables before putting them on.
- Taste the mixture before baking; some cheeses are saltier than others, so you might want to add 1/4 tsp of salt after tasting it.
- For an additional layer of sweetness, lightly drizzle hot pastries with honey or hot honey.