Butternut Squash, Apple & Onion Galette with Stilton

Total Time:
2 hr 45 min
Prep:
45 min
Inactive:
1 hr
Cook:
1 hr
Ingredients
  • Dough:
  • 1 1/4 cups all-purpose flour
  • Pinch fine salt
  • 8 tablespoons cold unsalted butter, diced (1 stick)
  • 1 large egg, lightly beaten
  • Filling:
  • 1 large baking apple, such as Cortland or Rome Beauty, cored
  • 1 small butternut squash, halved and seeded (about 3/4 pound)
  • 1 small yellow onion, peeled and 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 11/2 ounces)
Directions

1. For dough: Pulse flour and salt in a food processor. Add butter and pulse about 10 times until mixture resembles a coarse meal. Add egg and pulse 1 to 2 times more into a rough dough. Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days.

2. Preheat oven to 400degreesF.

3. For filling: Slice apple, squash, and onion into 1/2-inch thick slices. Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste.

3. Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet and brush with mustard. Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle. Fold border over edge of filling, pleating as needed to make a free form pie. Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes. Scatter cheese over filling and bake until melted, about 5 minutes more. Transfer to a wire rack and cool slightly. Cut into wedges and serve.

Calories: 375

Total Fat: 24.5 grams

Saturated Fat: 15 grams

Total Carbohydrate: 34 grams

Protein: 6 grams

Sodium: 390 milligrams

Cholesterol: 97 milligrams

Fiber: 3 gram


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    Butternut Squash, Apple and Onion Galette with Stilton

    Recipe courtesy of Food Network Kitchen