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This rustic delicata squash apple and chorizo galette with black pepper ricotta is a little bit of savory, spicy, and sweet in one. A wonderful way to welcome fall!
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What makes this dish special
Are you on team savory galette or on team sweet? I'm a "whatever floats my boat" type of person. What can I say, I love both versions. As a professional chef and recipe developer, I have to be flexible and try all dishes at least once. Luckily, I'm pretty open and enjoy almost all flavors, making it easier to create dishes that appeal to a wider audience.
Today, I'm leaning more towards a savory version...with maybe just a touch of sweetness. That's where this delicata squash, apple, and chorizo galette enters the picture. You have spicy chorizo paired with sweet apples, roasted delicata squash, black pepper ricotta, and oregano, all wrapped in a buttery crust. It's great for an appetizer, side, or even snack!
Recipe
Delicata Squash Apple and Chorizo Galette
Ingredients
Galette dough
- 1 ¼ cups all-purpose flour (185 grams)
- ¼ teaspoon salt
- ½ cup cold butter, cut into small chunks (113 grams)
- 2-3 tablespoons ice-cold water
Black pepper ricotta
- 1 cup ricotta
- ½ cup grated parmesan
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- ¼ teaspoon salt
Remaining ingredients
- 5 ounces uncured chorizo
- ½ medium delicata squash
- ½ medium baking apple
- 1 tablespoon oil
- salt and pepper
- egg wash 1 egg yolk beaten with 1 tablespoon water
- 2 tablespoons grated parmesan
- freshly cracked black pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh oregano
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Make the galette dough. Combine the flour with salt and cold butter using a pastry cutter or two forks until the mixture resembles coarse sand. Slowly add the ice-cold water, mixing just until the dough comes together. Shape the dough into a disc and wrap in plastic wrap. Chill the dough in the refrigerator for 30 minutes or until firm.
- Meanwhile, prepare black pepper ricotta. Combine the ricotta with grated parmesan, olive oil, black pepper, and salt. Set aside.
- Heat a medium saute pan over medium heat. Remove the casing from the chorizo and cook in the saute pan, rendering the fat, for about 3-4 minutes. Remove from heat and cool.
- Thinly slice the delicata squash, skin on, ¼ inch thick slices. Remove the seeds. Thinly slice the apple, skin on, ¼ inch thick slices. Toss both the squash and apple with 1 tablespoon olive oil and season with salt and pepper.
- Remove the galette dough from the fridge. Lightly dust a clean work counter with flour and roll out the dough to ¼ inch thick. Transfer the dough to the prepared baking sheet.
- Spread the black pepper ricotta on the dough, leaving a 1-inch border. Top the ricotta with the sliced delicata, sliced apple, and chorizo. Fold over the edges of the dough over the fillings and brush the edges with the egg wash. Bake the galette for 40-45 minutes, or until the edges of the crust are golden brown. Remove from the oven and let cool slightly.
- Sprinkle extra grated parmesan, freshly cracked black pepper, and a drizzle of olive oil. Garnish with fresh oregano. Serve warm.
Notes
Step-by-step instructions
Make dough
I always thought apples and meat go hand in hand. Turkey apple sausage rolls, curry spiced roasted chicken with apple miso sauce, apple sausage stuffing - they are all delicious dishes. And why? Because of the beautiful pairing of sweet apples with savory meat. So I took that idea, added squash and ricotta to the mix, and ended up with a delicata squash apple and chorizo galette.
To make this galette, first, you need to make the pie dough. I always turn to my basic pie dough recipe made with butter. Add the water to the flour and butter mixture, mixing just until combined.
Chill the dough for at least 30 minutes to let it firm up, making it easier to roll out later. You can also make the dough the night before.
I mixed the dough by hand, but you can use a food processor as well. Just be sure not to overmix the dough, which can happen often with the machine. Overmixed dough will result in a tougher crust.
Step 2: Prepare toppings
While the pie dough is chilling, prepare the toppings for the galette. Heat a saute pan and cook the chorizo, rendering the fat.
Uncured chorizo has a lot of fat, so you want to drain as much of the oil as you can to prevent a soggy crust.
You can also use spicy sausage or even cured chorizo. If you use cured chorizo, you don't need to cook it beforehand. Just chop the chorizo into small chunks, and it's ready to go.
Thinly slice the delicata squash and apple and toss them both with olive oil, salt, and pepper. You don't need to peel either the squash or the apple, but you can if you prefer.
For the produce, I prefer to use a mandoline to cut the produce in order to get consistent slices. You want the slices to be about ¼ inch thick. Any thinner and they could turn crispy while baking.
Combine the ricotta with parmesan, olive oil, salt, and a generous amount of black pepper for the cheese layer.
Step 3: Assemble galette
Now it's time to assemble the delicata squash apple and chorizo galette. Lightly dust a clean work counter and roll out the pie dough until it's about ¼ inch thick.
Don't worry about keeping a perfect shape; that's the whole beauty of galettes!
Spread the black pepper ricotta in an even layer, leaving a 1-inch border. Arrange the toppings on top, including the squash, apple, and chorizo. I like to sprinkle the chorizo on top to make sure every bite has a little bit of the spicy sausage.
Then, fold over the edges over the fillings to create a crust. Brush on an egg wash on the crust and bake the galette for 45 minutes or until beautifully golden brown.
Let the savory pie cool slightly, then top it with fresh oregano, freshly cracked black pepper, a drizzle of extra virgin olive oil, and grated parmesan.
I think from now on, when I can't choose between sweet and salty, I'll choose this delicata squash apple and chorizo galette. It hits both sweet and savory, satisfying all your taste buds!
Make-ahead and storage
- Make-ahead: You can make the pie dough, black pepper ricotta, and cook the chorizo the day before.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
More galette recipes
Looking for more galette ideas? Try these:
Brooke H. says
We really liked this but thought the ricotta layer needed something—maybe a little thinning out or some thyme? I’m not sure.
Also, I used a food processor to make the crust quickly (I don’t have a pastry cutter), and it worked great.