Butternut Squash, Apple and Onion Galette with Stilton

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  • Total: 2 hr 45 min
  • Prep: 45 min
  • Inactive: 1 hr
  • Cook: 1 hr
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1 1/4 cups all-purpose flour

Pinch fine salt

8 tablespoons cold unsalted butter, diced (1 stick)

1 large egg, lightly beaten


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)


  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.