Best 3 Butternut Squash Apple And Onion Galette With Stilton Recipes
**Savory and Sweet: A Culinary Delight Awaits with Butternut Squash, Apple, and Onion Galette with Stilton**
Embark on a culinary adventure with the tantalizing butternut squash, apple, and onion galette with Stilton, a dish that harmoniously blends sweet and savory flavors. This delightful galette features a flaky, golden crust that encases a delectable filling of tender butternut squash, crisp apples, and aromatic onions, all complemented by the rich, tangy notes of Stilton cheese. Indulge in the comforting goodness of this autumn-inspired dish, perfect for gatherings, special occasions, or a cozy night in. Explore the recipe variations within this article, including a vegan option and a gluten-free version, ensuring that everyone can savor this culinary delight.
BUTTERNUT SQUASH, APPLE, AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 2h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 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, and 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 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 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 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 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.
BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Time 2h45m
Number Of Ingredients 13
Steps:
- 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.
- Preheat over to 400 degrees F.
- 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.
- 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.
Nutrition Facts : Calories 375, Fat 24.5 grams, SaturatedFat 15 grams, Cholesterol 97 milligrams, Sodium 390 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 6 grams
BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- 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 onions 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.
Tips:
- Use a sharp knife to cut the butternut squash. This will make it easier to cut through the squash and prevent it from becoming mushy.
- Don't overcrowd the pan when cooking the squash. This will prevent the squash from cooking evenly.
- Season the squash with salt and pepper to taste. This will help to bring out the flavor of the squash.
- Use a variety of apples in the galette. This will add different flavors and textures to the dish.
- Don't overcook the galette. The crust should be golden brown and the filling should be hot and bubbly.
- Let the galette cool for a few minutes before slicing and serving. This will help to prevent the filling from spilling out.
Conclusion:
Butternut squash, apple, and onion galette with Stilton is a delicious and easy-to-make dish that is perfect for a fall meal. The combination of sweet butternut squash, tart apples, and savory onions is complemented perfectly by the creamy and tangy Stilton cheese. This galette is sure to be a hit with your family and friends!
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