Photo: Butternut Squash, Apple, and Onion Galette with Stilton Recipe
Ingredients
Dough:
- 1 1/4 cups all-purpose flour
- Pinch salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 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 pounds), 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 leaves
- 2 teaspoons chopped fresh thyme leaves
- 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, and 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 1/2 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 until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, 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.
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By jeffnlizz9
on November 18, 2012
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I started making it for our pot-luck turkey dinner at work a few years back to accomodate a few vegetarians in the crowd and never stopped making it! I, like many others, cheat with a store bought crust. When I first read to keep the skin on the squash I was super scared but followed the recipe...and the result is great! The squash is tender and all the flavors together are FABULOUS! Everyone that tastes this (even ones that say they do not like squash, onions, or blue cheese ask for the recipe. I LOVE THIS!!!
By createjoys
Deephaven, MN
on November 06, 2011
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This has become a fall staple for me. I use store bought pie dough for the crust. Pappy's is a great brand. I do peel the butternut squash. I slice it very thinly along with the apples and onions. Spread the mustard on the pie dough before you add the veggies. Remember to also place the dough on your cookie sheet before you start to assemble. I've also substituted jalepeno jelly, or some other type of spicy, sweet spread and that has worked out great too. I use the fresh thyme and once in awhile will add just a bit of rosemary if I have it on hand. I love stilton or blue cheese, so enjoy that part, but I also like the idea of trying goat cheese. Every time I make this I get rave reviews and everyone loves it. I often serve it as a light dinner in the fall with a green salad and a glass of chardonnay.
By rileysdad
Omaha
on January 13, 2011
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I found that this was a fairly easy, straight forward recipe. Squash in our home has always been "candied". Meaning baked with butter and brown sugar. This was the first time I have had squash as a vegetable and in a savory dish. It was excellent! I had to make a few substitutions as I don't have the fresh herbs and my family hates any form of blue cheese including Stilton. I re-hydrated dried spices in water and butter to coat the vegetables, and switched the Stilton cheese to a 50/50 mix of feta and sharp white cheddar. I thought the neck part of the squash worked better than the body part with the seeds.
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