Butternut Squash, Apple and Onion Galette with Stilton

  • Total: 2 hr 45 min
  • Prep: 45 min
  • Inactive: 1 hr
  • Cook: 1 hr
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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 over to 400 degrees F.
  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. 
  4. 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.

Butternut Squash, Apple, and Onion Galette with Stilton

Butternut Squash, Apple and Onion Galette with Stilton

Butternut Squash, Apple, and Onion Galette with Stilton

Butternut Squash, Apple and Onion Galette with Stilton