Make this Scrumptious Fall Galette with Produce from The Veggie Wagon!

We here at The Veggie Wagon LOVE fall. It’s when all of the best root veggies are in season! We’ve got just the thing for you to but all those delicious root vegetables to use– a wonderful (and easy!) fall galette. Galettes are a lot like tarts– they can be sweet or savory, and are easy peasy to put together, which makes them perfect for parties and get togethers. The best part about this recipe is that it makes TWO delicious galettes, so you can share one, and keep one for yourself! To make this delicious fall veggie galette, you just need some of your favorite fall root veggies and some apples! Here’s how to do it:

  • 1 large apple– peeled, cored, & diced
  • 4 oz butternut squash, diced
  • 4 oz white onions, diced
  • 4 oz sweet potatoes, diced
  • 4 oz russet potatoes, diced
  • 5 tablespoons unsalted butter, melted and divided
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons apple cider vinegar
  • 2 refrigerated roll-out pie crust


  1. Preheat the oven to 400 degrees F
  2. Roll out pie crusts according to package directions. Place crusts onto sheets of parchment paper. If you only want to make one galette, you can freeze the other crust for a later time!
  3. In a bowl, combine both kinds of potatoes, butternut squash, onions, apple, 3 tablespoons butter, mustard, apple cider vinegar, sage, and thyme and stir. Season with salt and pepper and stir again.
  4. Split the vegetable mixture evenly between the two crusts, or freeze half of the mixture if only making one galette.
  5. Spread the vegetables on the crust leaving 1½ inches from the edge. Fold and pleat the dough over the edge of the filling. Brush the crust with remaining melted butter. Using the parchment paper, transfer the galettes to a large sheet pan.
  6. Bake until the crust is brown and the filling is tender and caramelized, about 45 – 55 minutes.
  7. Cool the galette briefly on a wire rack. Transfer to a cutting board, slice and serve.

This recipe is inspired by a recipe on The Noshery.


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