This rustic yet elegant galette is a delicious addition to your Rosh Hashana or holiday table. Roasted butternut squash, carrots, leeks, and apples wrapped in a flavorful and rich olive oil pastry dough. Hearty and slightly sweet, drizzled with date syrup (silan) and a squeeze of lemon juice. Something new to try this year if you're feeling adventurous!
Everyone has their Holiday favorites. For us, it is hard to choose a favorite, because we can honestly say that everything our mom cooked over the Holidays, especially Rosh Hashanah, was our favorite ( roasted head of lamb excluded, of course).
Her Carrot and Raisin Rosh Hashanah Rice, with the perfect balance of sweet and savory, has been a staple at our table for years. Over the years we switched it up a bit by creating a beautiful Sephardic Jeweled Rice that balances aromatic spices with the sweetness we all look for in a Rosh Hashanah recipe.
Savory Galette Ingredients
For this fall savory galette, you will need
- Leeks
- Apples
- Butternut Squash
- Apples
- Flour
- Vegan Butter
- Extra Virgin Olive Oil
- Dried herbs
How to Make a Savory Galette
Drizzle the galette filling ingredients with maple syrup and olive oil
Place the veggies in the middle of the galette dough
Close the sides of the dough
Over the years, our Rosh Hashanah dinner has become a delightful blend of Sephardic and Ashkenazi traditions. Picture this: Nana's matzah ball soup – a timeless legend, untouchable. And don't worry, we've got a special treat for the vegetarian crowd with our Vegetarian Matzo Ball Soup.
But oh, the traditional kugel! It's been begging for a makeover. It's time to make way for a Spanish twist – introducing the tortilla de patatas! Adios, noodle kugel; Let's give those hearty roasted veggies their moment to shine. Who says holiday dinners can't have a little culinary surprise? We're turning our dinner into a culinary adventure!
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Roasted Butternut Squash Galette
- Total Time: 0 hours
- Yield: 8 slices 1x
- Diet: Vegan
Description
Ingredients
Filling:
- 2 cups butternut squash. sliced thin
- 1 large carrot, sliced into thin rounds
- 1 apple, diced small
- 2 leeks white and light green parts, sliced thin
- 1 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- ½ Tbsp dry rosemary, chopped
- ½ Tbsp dry thyme, chopped
- ½ tsp salt
- ¼ tsp black pepper
- For the crust:
- 2 cups flour
- ¼ tsp dry thyme
- ¼ tsp dry rosemary
- ¼ tsp salt
- ⅛ tsp black pepper
- 5 tbsp vegan butter, cubed and frozen
- 4 Tbsp extra virgin olive oil
- 5 Tbsp ice water
For the Drizzle
- 2 Tbsp Silan (date syrup)
- A squeeze of lemon juice (optional)
Instructions
- Pre-heat the oven to 375ºF
- In a large bowl combine all the filling ingredients and toss them well so that they are all coated with the oil, species, and herbs
- To prepare the crust, combine flour, thyme, rosemary, salt, and pepper in a food processor. Pulse 2-3 times. Add olive oil, vegan butter, and pulse until it looks like cornmeal.
- Add water 1 tablespoon at a time and keep processing the dough until it comes together to form a dough ball. if the dough doesn't form a ball but comes together when you pinch with your finders transfer it to a bowl and knead it lightly with your hands.
- Roll the dough between 2 pieces of lightly floured parchment paper to form an 8-inch circle. Place the veggies in the center leaving about a 2-inch border. Fold the sides over the filling.
- Carefully grab the parchment paper and transfer the galette to a large baking sheet. Bake for one hour and 10 minutes.
- Drizzle Silan (date syrup) and a squeeze of lemon right before serving.
Notes
This post was originally published on September 26, 2016.
- Prep Time: 20 mins
- Cook Time: 70 mins`
- Category: Side
- Method: baked
- Cuisine: Fall
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 5.4
- Sodium: 232
- Fat: 15.4
- Saturated Fat: 6.9
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 35.3
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Anu - My Ginger Garlic Kitchen
What a fun combination. This raóasted butternut squash galette is a great idea. And it is really beautiful. That crust looks delicious!
Vicky & Ruth
Thank you! It is a great dish for the fall 🙂
Cheri
I bet this galette is delicious, apples and squash is a combo new to me, will definitely have to try. Thanks!
Vicky & Ruth
We love the combo too 🙂 Let us know how it goes!
Kushi
This looks so beautiful and delicious!
Vicky & Ruth
Thank you Kushi! 🙂
Megan - The Emotional Baker
It's hard for me to pick a favorite, too, but I can tell this galette would instantly become one 😉 I've never made a savory pie so I'm excited to try this!
Vicky & Ruth
Thanks Megan...let us know how it goes 🙂
Rachelle @ Beer Girl Cooks
That is one gorgeous galette! I love all the beautiful fall colors. I'm sure this will be a hit at your holiday table along with grandma's matzah ball soup!
Vicky & Ruth
Thank you Rachelle 🙂
ellen
Would be a good idea to mention that the butter has to be frozen early in the recipe. I got to the place where you start making the crust before I realized the butter has to be frozen. Otherwise, yum, yum, yum.
Vicky and Ruth
Thank you for the suggestion. We will edit the recipe card.
Emily
This was incredibly delicious! I loved all of the fall flavors. I will definitely make this again and again!
Vicky and Ruth
So glad you love it Emily!