For the galette:

1 premade/store-bought pie crust, thawed

2 medium Pazazz Apples, unpeeled

1- ¾ lbs small winter squash of choice, halved, seeded with skin on

4 medium shallots, peeled, root end trimmed but left whole

2 tablespoons extra virgin olive oil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh sage

2 tablespoons whole-grain dijon mustard

1 teaspoon salt

¼ teaspoon black pepper

¼ cup crumbled blue cheese

1 egg, lightly beaten

Recipe by: Chef Elle Simone Scott of America’s Test Kitchen

DIRECTIONS

Preheat the oven to 400 degrees.

Prepare a rimmed edge sheet tray by lining with parchment. Place pie dough on a sheet tray and set aside.

Make Filling: Halve and core apples and cut into ¼ inch thick wedges and add to a large mixing bowl.

Slice squash into ¼ inch wedges & shallots into ¼ inch thick wedges without breaking the root. Add to the bowl with the wedges.

Add oil, thyme, sage, salt and pepper to the vegetables and apple mixture and stir gently to combine.

Starting in the center of the crust, alternate pieces of apples, shallots and squash, shingling the slices, clockwise until you’ve used all while leaving at least 2 inches of space from the edge of the dough.

Fold and pleat the dough over the edge of the filling and brush with egg wash.

Bake until the crust is golden and the apples and vegetables are tender and slightly caramelized, about 30 minutes, rotating half way through cooking.

Remove the galette from the oven and sprinkle cheese over the tart and return to the oven for about 5 more minutes.

Remove the galette from the oven and let it rest on a cooling rack for 10 minutes.

Cut into wedges and serve