Squash Sweet Potato Galette: A Delicious & Easy Recipe

Squash sweet potato galette: prepare to be amazed! Imagine a rustic, free-form tart bursting with the vibrant colors and comforting flavors of autumn. This isn’t just a recipe; it’s an edible masterpiece that’s surprisingly simple to create. Forget fussy pie crusts and perfectly crimped edges. This galette embraces imperfection, making it the ideal dish for both seasoned bakers and kitchen novices alike.

Galettes, with their humble origins in the French countryside, were traditionally a way to use up leftover ingredients. Farmers would simply roll out a basic dough and pile it high with whatever fruits or vegetables were in season. Over time, they evolved into a beloved staple, celebrated for their versatility and rustic charm. Our squash sweet potato galette pays homage to this tradition, showcasing the natural sweetness of these two autumnal stars.

But why do people adore this particular combination? The answer lies in the delightful interplay of textures and tastes. The tender, slightly caramelized squash and sweet potato filling is perfectly complemented by the flaky, buttery crust. A hint of spice, like cinnamon or nutmeg, adds warmth and depth, making each bite a truly unforgettable experience. Plus, it’s incredibly convenient! This galette is perfect for a cozy weeknight dinner, a potluck gathering, or even a sophisticated holiday appetizer. Its visual appeal is undeniable, making it a guaranteed crowd-pleaser. Get ready to impress your friends and family with this stunning and delicious creation!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup cold vegetable shortening, cut into small pieces
• 1/4 – 1/2 cup ice water
• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar, for sprinkling (optional)
• For the Filling:
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/4-inch thick slices
• 1 large sweet potato (about 1 pound), peeled and cut into 1/4-inch thick slices
• 1 red onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons balsamic glaze (optional, for drizzling)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough, which is crucial for flavor.
2. Cut in the Fat: Add the cold butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the fat cold. If the butter gets too warm, it will melt and the crust will be tough. You should see some pea-sized pieces of butter remaining – these will create flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. The dough should be slightly shaggy but not sticky.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out. It also helps the fat to solidify, which will contribute to a flakier crust.

Preparing the Filling:

1. Prepare the Vegetables: While the dough is chilling, prepare the vegetables. Peel, seed, and slice the butternut squash and sweet potato into 1/4-inch thick slices. Thinly slice the red onion. Mince the garlic. It’s important to slice the squash and sweet potato evenly so they cook at the same rate.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the red onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Add Squash and Sweet Potato: Add the sliced butternut squash and sweet potato to the skillet. Season with salt, pepper, thyme, rosemary, and red pepper flakes (if using). Cook, stirring occasionally, until the vegetables are slightly softened but still firm, about 10-15 minutes. You don’t want to fully cook them at this stage, as they will continue to cook in the oven.
4. Cool the Filling: Remove the skillet from the heat and let the filling cool slightly. This will make it easier to handle when assembling the galette.

Assembling and Baking the Galette:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the galette from sticking to the pan and make cleanup easier.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be about 1/8-inch thick. If the dough is sticking, add a little more flour to the surface.
3. Transfer to Baking Sheet: Carefully transfer the rolled-out dough to the prepared baking sheet.
4. Arrange the Filling: Sprinkle the grated Parmesan cheese (if using) evenly over the center of the dough, leaving a 2-inch border. This will help to absorb any excess moisture from the filling and prevent the crust from becoming soggy. Arrange the squash and sweet potato mixture in a circular pattern over the cheese, leaving the 2-inch border uncovered.
5. Fold the Crust: Gently fold the edges of the dough over the filling, pleating as you go. This creates a rustic, free-form look.
6. Egg Wash and Sugar: Brush the crust with the beaten egg wash. This will give the crust a golden-brown color and a shiny finish. Sprinkle the crust with coarse sugar (if using). This adds a touch of sweetness and a nice crunch.
7. Bake: Bake for 35-45 minutes, or until the crust is golden brown and the filling is tender. Check the galette periodically during baking. If the crust is browning too quickly, you can tent it with aluminum foil.
8. Cool and Serve: Let the galette cool slightly on the baking sheet before transferring it to a serving platter. Drizzle with balsamic glaze (if using) and serve warm or at room temperature. This galette is delicious on its own or with a dollop of crème fraîche or a scoop of vanilla ice cream.

Tips for Success:

• Keep Ingredients Cold: The key to a flaky crust is to keep the butter and shortening cold. Use ice water and work quickly to prevent the fat from melting.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten and result in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the fat to solidify, which will contribute to a flakier crust.
• Evenly Slice the Vegetables: Slicing the squash and sweet potato evenly will ensure that they cook at the same rate.
• Don’t Overfill the Galette: Overfilling the galette can make it difficult to fold the crust and can result in a soggy bottom.
• Adjust Baking Time as Needed: Baking times may vary depending on your oven. Check the galette periodically and adjust the baking time as needed.

Variations:

• Add Cheese: Experiment with different types of cheese, such as goat cheese, Gruyere, or Fontina.
• Add Nuts: Sprinkle chopped pecans, walnuts, or almonds over the filling for added texture and flavor.
• Add Dried Fruit: Add dried cranberries, apricots, or figs to the filling for a touch of sweetness.
• Use Different Herbs: Experiment with different herbs, such as sage, oregano, or marjoram.
• Make it Savory: Omit the sugar and balsamic glaze and add a pinch of cayenne pepper for a savory galette.

Conclusion:

This Squash Sweet Potato Galette isn’t just another recipe; it’s an invitation to experience autumn on a plate. From the flaky, buttery crust to the vibrant, subtly sweet filling, every bite is a celebration of seasonal flavors. I truly believe this galette deserves a spot on your table, whether it’s for a cozy weeknight dinner or a show-stopping centerpiece at your next gathering.

Why is it a must-try? Because it’s surprisingly easy to make, even if you’re not a seasoned baker. The rustic charm of a galette means you don’t need perfect edges or flawless crimping – its beauty lies in its imperfections. Plus, the combination of squash and sweet potato offers a delightful balance of sweetness and earthiness that’s simply irresistible. And let’s not forget the visual appeal! The vibrant orange hues of the filling, contrasted against the golden-brown crust, make it a feast for the eyes as well as the palate.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your taste. For a savory twist, try adding crumbled goat cheese or a sprinkle of fresh sage to the filling. If you’re craving something a little sweeter, a drizzle of maple syrup or a dusting of cinnamon after baking will do the trick. You could even incorporate other seasonal vegetables like Brussels sprouts or kale for added texture and flavor.

Serving Suggestions:

This galette is delicious served warm or at room temperature. For a complete meal, pair it with a simple green salad dressed with a light vinaigrette. It also makes a fantastic side dish for roasted chicken or pork. And if you happen to have any leftovers (though I doubt you will!), they’re perfect for a quick and satisfying lunch the next day. Consider adding a dollop of crème fraîche or Greek yogurt for an extra touch of richness.

Variations to Explore:

* Spiced Pecan Galette: Add chopped pecans and a pinch of pumpkin pie spice to the filling for a warm and nutty flavor.
* Savory Goat Cheese Galette: Crumble goat cheese over the filling before baking for a tangy and creamy twist.
* Maple Glazed Galette: Brush the crust with maple syrup before baking for a beautiful sheen and added sweetness.
* Brussels Sprouts and Bacon Galette: Incorporate roasted Brussels sprouts and crispy bacon into the filling for a savory and satisfying meal.

I’m so excited for you to try this recipe and discover the magic of the Squash Sweet Potato Galette for yourself. Don’t be intimidated by the thought of making a galette – it’s much easier than it looks, and the results are well worth the effort.

So, go ahead, gather your ingredients, preheat your oven, and get ready to create something truly special. And most importantly, don’t forget to share your experience! I’d love to hear about your variations, your serving suggestions, and how much you enjoyed this recipe. Tag me in your photos on social media, leave a comment below, or simply send me an email – I can’t wait to see your culinary creations! Happy baking!