A savory galette is one of the most forgiving ways to bring autumn produce to the table. Its rustic folded crust looks inviting without demanding a pie pan, and a well-seasoned filling makes it just as welcome for brunch as for a light supper.

What you’ll need

• 1 refrigerated or homemade pie crust (about 9–10 inches)
• 1 small delicata squash or 2 cups thinly sliced, roasted seasonal squash
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• ⅓ cup crumbled goat cheese or shredded sharp cheddar
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 egg, beaten, for the crust
• Salt and black pepper

Build the filling

Heat the oven to 400°F (200°C). Toss squash and onion with olive oil, salt, pepper, and thyme. Roast on a sheet pan until the squash is nearly tender and the onion has softened, about 15–20 minutes. Let the mixture cool slightly; excess moisture can make the pastry soggy.

Fold and bake

Place the crust on parchment. Scatter cheese over the center, leaving a 2-inch border. Arrange the vegetables on top, then fold the edges inward, pleating as you go. Brush the crust with beaten egg and bake for 25–35 minutes, until deeply golden and crisp underneath.

Four details for a better galette

• Slice evenly: Similar-sized pieces roast at a similar pace.
• Cool the filling: Hot vegetables can soften the pastry before it reaches the oven.
• Leave a border: A generous edge makes folding easier and helps contain the filling.
• Rest before slicing: Give it 8–10 minutes so the cheese and juices settle.

Easy ways to make it your own

Swap in roasted mushrooms, thinly sliced pear, or caramelized onions. If using watery vegetables, cook them first and drain well. Serve warm with a crisp salad or alongside soup.

Storage: Refrigerate leftovers promptly in a covered container and enjoy within 3–4 days. Reheat in a moderate oven to help the crust crisp back up.

Image is illustrative; this recipe features squash galette, not muffins.