Delicata Squash and Apple Galette

A puff pastry galette of delicata squash, apples, caramelized onions, blue cheese and honey.

4 from 11 votes

This addictive delicata squash appetizer is quick to prep, and ideal warm, fresh from the oven. Since the recipe calls for frozen puff pastry, the dough comes together super fast. It just neeeds to be thawed, with a quick roll-out.

Make the caramelized onions ahead of time and just re-warm for a couple of minutes in the microwave to save some time with this recipe. The prep time for the recipe includes making the caramelized onions.

Prep Time55

Cook Time25

Total Time1 20

Course: Appetizer

Cuisine: Any

Keyword: delicata squash galette, fall galette, party food

Servings:

Calories: 328.5kcal

Author: Susan Pridmore

Equipment

rolling pin
Small skillet
Chef's knife
baking sheet
Parchment paper

Ingredients

1 sheet frozen puff pastry thawed according the box directions
¼ cup thinly sliced red onion
2 tablespoons unsalted butter divided
1 delicata squash
1 apple Fuji and Honey Crisp are both good choices
2 tablespoons fig jam
1 tablespoon honey
2 teaspoons crumbled blue cheese
½ teaspoon finely chopped fresh rosemary

Instructions

Prep the pastry dough. Roll the pastry sheet out to an 11’’ X 11” square, on a lightly floured surface. Refrigerate for 30 minutes.
Caramelize the onions. 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.
To do this, once the onions warm up and relax, only move them around the skillet every 5 minutes or so, only to make sure they don't burn.
Once they begin to brown and caramelize, reduce the heat to medium-low. This shouldn't take more than 30 minutes.
Prep the delicata squash. Slice off the ends of the squash, and stand it upright. Hold the squash firmly with one hand, and slice the squash in half, lengthwise, using a sharp chef's knife.
Scrape out the seeds and pulp with a spoon.
Tip: If you want to save the seeds for roasting, place the pulp and seeds in a bowl of water. Separate the seeds by gently massaging them out of the pulp. Discard the pulp and water.
Slice. Slice the squash halves into thin slices, around ⅛" thick, using a sharp chef's knife.
Slice the apple into quarters and cut off the core. Cut the apple into thin slices, around ¼" thick.
Preheat. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Layer the filling. Remove the pastry dough from the refrigerator and place on the prepared baking sheet. Lightly spread the jam over the surface of the puff pastry, leaving at least a 1-inch border all around the edges.
Arrange the squash and apple slices over the jam, and add the caramelized onion on top.
Form the galette. Fold the pastry edges up over the filling in big pleats all around the galette.
Melt the remaining butter and baste the tart edges. If you want your tart a little more buttery, also baste the tart filling with a little extra butter.
Bake. 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 and add the blue cheese crumbles and rosemary. Bake an additional 2 - 3 minutes to melt the cheese.
Drizzle with honey before serving.

Nutrition