9 Easy Fall Galette Recipes that Outshine Traditional Pie

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This autumn galette balances sweet and savory in the most comforting way. Tender slices of roasted acorn squash are layered over a creamy ricotta base, then wrapped in a buttery, rustic crust. Fresh herbs add brightness, while the squash caramelizes beautifully in the oven. It’s a cozy yet elegant dish that works just as well for a holiday table as it does for a simple weeknight dinner.

Ingredients (for 1 galette, 6–8 servings):

• 1 store-bought pie crust
• 1 small acorn squash, seeded and thinly sliced
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tsp fresh sage or thyme, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F. Toss acorn squash slices with olive oil, salt, and pepper, and roast for 15 min. until slightly tender.
2. Spread ricotta evenly over the pie crust, leaving a 2-inch border. Sprinkle with Parmesan and herbs.
3. Arrange roasted squash slices on top of the ricotta layer.
4. Fold crust edges over the filling, pleating as needed, and brush with egg wash.
5. Bake 35–40 min. until the crust is golden and the filling is bubbly.