Ingredients

Dough:
1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten

Filling:
1 large baking apple, such as Rome Beauty or Cortland
1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 tablespoons unsalted butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper

2 tablespoons whole-grain mustard
1⁄3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)

Directions

For the
dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until
the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2
times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1
tablespoon of cold water,
1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough
into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the
squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples.
Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.

Preheat the oven to 400 degrees F.

Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and
brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in
overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up
to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown

and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the
filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges
and serve.

Know-How: Don't be afraid to cook this galette--or any of your pies or tarts, for that matter--until the crust
is a rich golden brown. A pastry's buttery taste and flaky crispness really come through when it is fully
cooked.