The apples, butternut squash and red onion combine perfectly to make this autumnal tart. I used a favorite blue cheese of mine, Fourme d’Ambert, a French semi-hard cows milk cheese that dates back to Roman times. But stilton would work wonderfully as well.
For the dough:
1 1/2 cups flour
1 1/2 sticks butter, cold and cubed
big pinch salt
3-4 tablespoons cold water
For the filling:
half of a small butternut squash, peeled and thinly sliced
1 small apple thinly sliced
1 small or 1/2 medium red onion, thinly sliced
rosemary & thyme
Dijon mustard (optional to add to the base)
any cheese you’d like (blue, goat, cheddar, gruyere–anything that melts will be yummy)
1) For the dough: Combine the flour and salt in a medium bowl before adding the cubed butter (the smaller the cubes the better.) Using a pastry cutter or your hands work the flour and butter together until it forms a mealy texture. Add the water and quickly combine and wrap tightly in two layers of cling film and pop in the fridge to rest for at least an hour. (This step can be done a day or 2 in advance. Dough also freezes well.)
2) While it's resting, preheat oven to 350F and thinly slice the apple, squash and onion and combine in a bowl and season with salt and pepper.
3) After the dough has rested, roll out to a diameter of about 12in. Spread a thin later of Dijon mustard on the base and then begin alternating slices of butternut squash, apple and onion, building a circle (leaving about 2 inches of crust to fold over later)Sprinkle with blue cheese and thyme and rosemary.
4) Fold the crust over the filling to make the rustic edge. Brush with a beaten egg or a little milk and add more thyme and rosemary (optional.) Pop in the oven for 45 mins or until the crust is a golden brown.