Butternut Squash, Apple, and Onion Galette with Stilton

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 45 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 0 min
Total:: 2 hr 45 min

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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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Comments & Reviews

recipe Butternut Squash, Apple, and Onion Galette with Stilton
Tim Cullaoka, TN 11-26-2009
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Highlight of the Holiday Feast
Rated: 5 stars out of 5

Savory and Sweet...and bit edgy for my frinds, but very tastey. Even tastes good cold as leftover. I plan to cut all the... pieces smaller next time and make the as individual potions next timeRead more
recipe Butternut Squash, Apple, and Onion Galette with Stilton
kristen seattle, WA 11-28-2008
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Looks beautiful and tastes good too!
Rated: 4 stars out of 5

I made this for Thangsgiving. It was a hit, but I did not do that well with the dough. I would definitely make it again,... but I might find a way to buy premade dough. Mine kept falling apart. Otherwise, I used goat cheese vs. bleu cheese and it was awesome. No need to peel squash!Read more
recipe Butternut Squash, Apple, and Onion Galette with Stilton
Sheila Arlington, VA 11-27-2008
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Delicious
Rated: 5 stars out of 5

So good I'm making a second one right now. Do NOT peel the squash - follow the recipe. It is fabulous.
recipe Butternut Squash, Apple, and Onion Galette with Stilton
Jennifer Bellmore, NY 11-27-2008
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thanksgiving showstopper!
Rated: 5 stars out of 5

i just made this today! everyone loved it. in response to other comments though, after an hour of cooking, the skin of the... butternut squash as well as the inside, onions and apples all got extremely tender in my oven, not tough, so def. follow the directions and don't peel it, i promise it'll come out fine with the tossing of the herbs and butter. and the mustard, i just dipped a small basting brush into the container and after i folded up the sides of the dough, making it look like the picture, but an uncooked version, i basted the top folded-over portion only with mustard, not the bottom and not the veggies/fruit, i think this is how it's supposed to be done. also, no one in my family likes bleu cheese, so i put on fontina for some bite but yet still mild and it had a great taste if anyone is looking for an alternative, will def. make this again!!Read more
recipe Butternut Squash, Apple, and Onion Galette with Stilton
Susan Coronado, CA 11-22-2008
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where to put the mustard
Rated: 4 stars out of 5

The mustard gets brushed on the dough before adding the apples, squash and onions........
recipe Butternut Squash, Apple, and Onion Galette with Stilton
Mariam Atlanta, GA 11-16-2008
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Don't know how to use this tool
Rated: 1 stars out of 5

I just had a question actually: Do we really leave the skin on the squash? What does that taste like?