Butternut Squash, Apple & Onion Galette with Stilton (Food Network Kitchens) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
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) |
Directions:
1. 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. 2. Preheat oven to 400degreesF.
3. 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. 3. 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.
5. Calories: 375
6. Total Fat: 24.5 grams
7. Saturated Fat: 15 grams
8. Total Carbohydrate: 34 grams
9. Protein: 6 grams
10. Sodium: 390 milligrams
11. Cholesterol: 97 milligrams
12. Fiber: 3 gram
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