| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 40 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr 40 min |
| Prep: | 40 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1 1/4 cups all-purpose flour
- Pinch salt
- 8 tablespoons cold unsalted butter, diced (1 stick)
- 1 large egg, lightly beaten
- 1 large baking apple, such as Rome Beauty or Cortland
- 1 small or 1/2 medium butternut squash (about 3/4 pound), 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)
Instructions
- 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, 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 half 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 to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onion 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 92 mg |
| Sodium | 401 mg |
| Serving Size | 1 of 6 servings |
| Calories | 365 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 92 mg |
| Sodium | 401 mg |
Reviews
I’ve made this several times, and each time think I should make it more often! It’s delicious and easy… what else do you want? I like the veggies in the slices, and the combo of the mustard and Stilton is delicious! Make it, you won’t regret it!
very good, my daughter and i liked it. It struck us as a springtime lunch item being very light and flavorful.I would however chop the ingredients into cube sized roughly and make for individual servings baked in ramikins or small soup bowl style with a filo dough covering perhaps. I didnt make it per the recipe used a 9″ premade pie crust (which i failed to take note of that it recommends a roughly 12″ crust size so i couldnt fit all the ingredients in one galette. I’ll just have to make another one!
Amazing Recipe!! The blend of flavors is wonderful. Do not add more cheese as it can tend to be overpowering. I did add a little more of each item to have a super full galette. I have made this for friends and events, it gets rave reviews every time.
Next time, I would remove squash skin. I used Gorganzola cheese, as this would not overpower the squash. I would roll the dough out to 13″ instead of 12. Would also use a larger onion(med)
While I don’t dislike stinky cheese, I don’t like an overwhelming amount. So I used a combination of Stilton and Sharp Cheddar. I also used my standard pie crust recipe, so I can’t comment on the one here.
That’s the only reason I’m not giving this 5 stars (I didn’t follow the recipe exactly).
I used gost cheese. I also was in a hurry so I used a frozen pie crust. It was so good. It’s probably amazing if you make your own pie crust. Yum!