Savory Fall Apple, Butternut Squash, Goat Cheese Galette

For those who are cooking at home, but getting a little tired of it: an easy free form tart that’s made in a food processor

If you went from naming your sourdough starter and baking bread daily to being okay just eating cheese and crackers or ordering take out on the regular, you’re riding the wave of pandemic cooking. In the spirit of enjoying fall produce but not putting in too much work, I bring you: the galette.

A galette is a fancy way of saying ‘rustic tart’. It means there are limited rules, it can look a bit wonky, and you can fill it with basically whatever you have on hand. Just don’t over fill it and don’t make the filling too wet. That’s it.

If you’ve been watching the Great British Bake Off, you’re probably a bit concerned that ‘tart dough’ means hand cutting in butter. Wrong. For this recipe, we use a food processor to not only grate in the cold butter, but also bring the dough together into a ball. All that’s left is to roll it out, add fillings, and fold the little corners to a circular-ish-more-or-less shape and bake.

Get the recipe for the fall galette here