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1 pie crust dough, for 9-inch pie. Either your own dough or Krause Farms Pastry Pattie. (If using Krause Farms pattie, sneak a bit of dough from the second pattie as they’re meant for an 8 inch pie and this needs to be rolled to a 12 inch circle)
1 large baking apple, such as Granny Smith or Honeycrisp
1 small or 1/2 medium butternut squash (about 3/4 pounds), peeled, halved, and seeded
1 yellow onion, peeled, root end trimmed but intact
3 tablespoons butter, melted
2 teaspoons chopped fresh rosemary or sage leaves (as both of these are punchy herbs, use only one of them)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
2 tablespoons whole-grain mustard, Smak Dab White Wine and Herb is perfect for this!
1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
Preheat the oven to 400 degrees F.
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.
Line a baking sheet with parchment paper. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to the 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 until to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apples, squash, and onions are tender and caramelized, about 60 minutes. Use the tip of a knife to test the squash. You want it almost tender, with just a bit of knife resistance. Scatter the cheese over the filling and bake until melted, about 10 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.