Butternut Squash, Apple, and Onion Galette with Stilton

My dish was a butternut squash, apple and onion galette with blue cheese. I wanted to do something different and well let’s be honest, if I talk about food all the time and start this cooking club, I feel like I had to rock out something good. This dish was good but I would not say amazing. Honestly, I thought other people’s food was better. However, it was different and I got to try something new, which is what the cooking club is all about. I made my own dough again by hand and I must say that I am starting to get the hang of it. I think I forgot the salt though. So that is an unknown. I got this recipe off the food network website and I did not make any deviations, except not use a food processor.


I also got a lot of flack for not making a turkey. But in my defense, what am I going to do with an entire turkey? Yes, BP II offered to help by eating turkey sandwiches and all things turkey but truth be told he is already bored of the leftovers we have! Sweet potatoes again? Yes, sweet potatoes again because I got 5 lbs of them and someone has to eat it. Also, this is not the THANKSGIVING. It is a small gathering of thanksgiving themed items. Therefore, I believe there has been no crime committed by me hosting this event and not making a turkey.

Butternut Squash, Apple, and Onion Galette with Stilton

Ingredients

Dough :
 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, 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)

Directions

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.