Butternut Squash, Apple and Onion Galette with Stilton

Directions

1. 1
   For dough: Pulse flour and salt in a food processor.
2. 2
   Add butter and pulse about 10 times until mixture resembles a coarse meal.
3. 3
   Add egg and pulse 1 to 2 times more into a rough dough.
4. 4
   Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days.
5. 5
   Preheat over to 400 degrees F.
6. 6
   For filling: Slice apple, squash, and onion into 1/2-inch thick slices.
7. 7
   Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste.
8. 8
   Roll dough on a lightly floured surface into a 12-inch circle.
9. 9
   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.
10. 10
    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.
11. 11
    Transfer to a wire rack and cool slightly.
12. 12
    Cut into wedges and serve.