Butternut Squash, Onion and Apple Galette with Blue Cheese
A savory twist on a simple apple galette. Butternut squash, roasted onions and savory blue cheese transform a simple pie crust into a cozy, seasonal side dish. Perfect for brunch, lunch or dinner.
Ingredients
- 1 refrigerated pie crust
- 1 large baking apple
- 1 small or 1/2 medium butternut squash about 3/4 pound, halved, seeded
- 1 small red onion peeled, root end trimmed but intact
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons dijon mustard
- Kosher salt and freshly ground black pepper
- 1/3 cup blue cheese
- 1 egg
Instructions
-
Halve and core the apple. Cut each 1/2 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 olive oil rosemary, thyme and dijon. Toss gently to combine. Season with salt and pepper and toss again.
-
Preheat the oven to 400 degrees F.
-
Roll the pre-made pie dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet lined with parchment paper.
-
Dump filling mixture into the center of the crust and spread out in an even layer leaving a 2-inch border around the edge.
-
Fold and pleat the dough over the edge of the filling. Whisk the egg in a small bowl with 1 tablespoon of water. Brush the egg wash over the crust.
-
Bake until the crust is golden brown 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.