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1.
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For dough: Pulse flour and salt in a food processor.
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Add butter and pulse about 10 times until mixture resembles a coarse meal.
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Add egg and pulse 1 to 2 times more into a rough dough.
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Remove and gently press into a disk.
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Wrap tightly and refrigerate for 1 hour or up to 2 days.
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2.
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Preheat oven to 400degreesF.
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3.
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For filling: Slice apple, squash, and onion into 1/2-inch thick slices.
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Place in a large bowl and toss with melted butter, rosemary, and thyme.
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Season with salt and pepper, to taste.
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3.
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Roll dough on a lightly floured surface into a 12-inch circle.
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Transfer to a baking sheet and brush with mustard.
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Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle.
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Fold border over edge of filling, pleating as needed to make a free form pie.
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Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes.
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Scatter cheese over filling and bake until melted, about 5 minutes more.
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Transfer to a wire rack and cool slightly.
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Cut into wedges and serve.
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Calories: 375
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Total Fat: 24.5 grams
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Saturated Fat: 15 grams
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Total Carbohydrate: 34 grams
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Protein: 6 grams
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Sodium: 390 milligrams
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Cholesterol: 97 milligrams
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Fiber: 3 gram
