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Halloumi Crusted Delicata Squash Galette - Baked Ambrosia

Halloumi Crusted Delicata Squash Galette (Thermomix TM5)

This show-stopping Halloumi Crusted Delicata Squash Galette is packed with halloumi, caramelized onions, and roasted squash. It’s the perfect vegetarian dish to serve this holiday season!
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Pie
Cuisine Vegetarian
Servings 8 servings



  • 2 cups flour
  • ½ cup whole wheat flour
  • ½ cup grated halloumi
  • ½ tsp salt
  • ¾ cup cold butter cut into cubes
  • 1 egg
  • ¼ cup cold water
  • 1 tbsp apple cider vinegar


  • 3 tbsp olive oil divided
  • 2 delicata squashes halved, seeds removed, and cut into ½-in slices
  • 1 large onion thinly sliced
  • 6 oz halloumi cut into ½-inch cubes
  • 2 tbsp honey
  • ¼ tsp cayenne pepper
  • salt and pepper to taste


  • egg wash: 1 yolk whisked with 2 tsp water
  • ½ cup pine nuts
  • ¼ cup grated halloumi
  • 1 tsp dried mint
  • ¼ cup pomegranate arils



  • Add the flours, halloumi, salt, and butter to mixing bowl. Mix 10 seconds / speed 6. Add egg, water, and vinegar. Mix 5 seconds / speed 5. Remove the dough from the mixing bowl and form it into a disc. Wrap the dough with plastic wrap and refrigerate for 15 minutes.


  • Preheat oven to 400 degrees F.
  • While dough is in the refrigerator, prepare the filling. Arrange the delicata squash slices on a large baking sheet. Drizzle with 2 tbsp olive oil and salt. Roast for 30 minutes.
  • While squash is roasting, heat 1 tbsp olive oil in a skillet over low heat. Add onion slices and cook until caramelized, stirring occasionally. This should take about 25 minutes.
  • Once squash is roasted and onions are caramelized, add them to a large bowl. Gently mix in halloumi, honey, cayenne, salt, pepper.
  • Remove the dough from the fridge. Roll dough on a floured surface, into a circular shape about ¼-in thick (this doesn't have to be perfect, sine galettes have a "rustic" shape).
  • Place the dough on a parchment lined baking sheet. Add the filling in the center, leaving a 2-inch border of crust. Once all of the filling is added into the center, fold the crust over the top of the filling.
  • Brush the crust with the egg wash. Sprinkle with pine nuts, grated halloumi, and dried mint.
  • Bake the galette until the crust is golden, about 40-50 minutes. Removed from the oven and let cool slightly. Sprinkle with pomegranate arils before serving.
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