Prep time: 1 hour, 15 min
Cook time: 1 hour
Ready in: 2 hours, 15 min
Serves: 6
Ingredients:
DOUGH:
1 1/4 c. flour
Pinch of salt
1/2 c. unsalted butter- cold, diced
1 large egg- lightly beaten
FILLING:
1 large baking apple
1 (3/4 lb.) butternut squash halved- seeded, skin on
1 small yellow onion- peeled, root end trimmed but intact
3 T. unsalted butter- melted
2 tsp. fresh rosemary leaves- chopped
2 tsp. fresh thyme leaves- chopped
Salt (to taste)
Pepper (to taste)
2 T. whole-grain mustard
1/3 c. blue cheese- crumbled
Directions:
- Pulse flour and salt together in a food processor
- Add butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it
- Add egg and pulse 1- 2 times more, not letting dough form a mass around the blade
- If dough seems very dry, add up to 1 T. of cold water, 1 tsp. at a time, and pulsing briefly
- Remove blade and bring dough together by hand
- Shape dough into a disk, wrap in plastic wrap, and refrigerate at least 1 hour
- Halve and core the apple
- Cut each 1/2 into 8 wedges and put in a large bowl
- Slice squash and cut onion into wedges so that both are as thick as apple wedges
- Add them to the apples
- Add butter, rosemary, and thyme
- Toss gently to combine
- Season with salt and pepper and toss again
- Preheat oven to 400
- Roll dough on a lightly floured surface into a 12" disk
- Transfer dough to a baking sheet and brush with mustard
- Starting 2" from 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 filling
- Fold and pleat dough over edge of filling
- Bake until crust is brown and apples, squash, and onions are tender and caramelized, about 55 min
- Scatter cheese over filling and bake until melted, about 5 min
- Cool galette briefly on a wire rack
- Cut into wedges and serve
*Jen found recipe here
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