In the Beeman Kitchen: Butternut Squash, Apple and Onion Galette with Stilton

This had a great fall taste! Jay really enjoyed the meal...me, not so much! I tried it though and you may like it! A lot of fun to make and smelled amazing while making it! :)

Ingredients:

Dough:

1 1/4 cups all-purpose flour

Pinch Salt

8 tablespoons cold unsalted butter, diced (1 stick)

1 large egg, lightly beaten

Filling:

1 large baking apple

1 small butternut squash (3/4 pound), halved, seeded and skin on

1 small yellow onion, peeled

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 (whole grain dijon mustard - mustard with the seeds in it!)

1/3 cup crumbled Stilton (crumbly blue cheese)

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 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 a 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 and cut each half into 8 wedges. 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. 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, alternate pieces of apple, squash and onion in overlapping circles. 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 carmalized, about 55 minutes.