Food Network Favorites has a chapter of recipes from the Food Network kitchens (in addition to the chapters from their celebrity chefs), which is where this galette comes from. I thought for sure that leaving the squash unpeeled would result in an unpleasant texture, but the peel isn't too noticeable in the finished tart. If you're very sensitive to texture, you may want to peel the squash, but it isn't necessary. Be sure to buy butternut squash that has a long neck and a small bulb; that way you have very little seeding to do.

The dough will look very dry when you dump it out of the food processor, but it will come together when you press it with your hands. Be sure to let it rest at least 1 hour before trying to roll it out. The recipe as originally written does not suggest that you take the dough out for about 15 minutes before rolling it, so I've added this recommendation, as it makes the rolling process quite a bit easier.

You can substitute any soft, crumbly cheese for the blue cheese; queso fresco or goat cheese would both work well.

The only real quibble I have with the recipe is the yield: Food Network says this galette serves 6. For appetizers, perhaps. But as an entrée, you could maybe serve 4 people, if you've got salad and other options to go with the tart. For very hungry people, you'll only be able to get 2 servings.

Prep Time: 30 minutes, plus 1 hour to rest the dough
Cook Time: 55 to 60 minutes
Yield: 6 appetizer servings, or 2 to 4 entrée servings

For the dough:
1 1/4 cups all-purpose flour
Pinch salt
8 Tbsp cold unsalted butter, diced
1 large egg, slightly beaten

For the filling:
1 large baking apple, such as Rome Beauty or Cortland (a red-skinned apple makes for a prettier tart)
1 small or 1/2 medium butternut squash (about 3/4 lb), halved, seeded, and skin on
1 small yellow onion, peeled, root end trimmed but intact
3 Tbsp unsalted butter, melted
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
2 Tbsp whole-grain mustard
1/3 cup crumbled Stilton or other blue cheese, OR goat cheese, queso fresco, or other soft cheese

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 or 2 times more. Do not let the dough form a mass around the blade. If the dough seems very dry, add up to 1 Tbsp cold water, 1 teaspoon at a time, pulsing briefly. Dump the mixture onto a lightly floured work surface, or into a large bowl, and bring the dough together by hand. Form into a flat disk about 6 inches in diameter, wrap in plastic, and let rest in the refrigerator for at least 1 hour. Take the dough out of the refrigerator and let it sit at room temperature while you make the filling.

For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash about 1/4 inch thick and add to the bowl. Cut the onion into wedges; some of the wedges may not hold together, but that's okay. Add the onion to the bowl. Add the butter, herbs, and salt and pepper to taste, and toss gently to combine.

Preheat the oven to 400 degrees. Roll the dough on a lightly floured work surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, arrange the slices of apple, squash, and onions, alternating and forming overlapping circles. If you have extra pieces, tuck them in wherever they'll fit (you may have a few leftover pieces that don't fit; discard, or put them in a small baking dish and bake along with the galette, checking for doneness after about 25 minutes).

Fold and pleat the dough over the edges of the filling. Bake until the crust is deep golden brown, and the apple, squash, and onion are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 more minutes. Cool the galette briefly, then cut into wedges and serve.