2 cups unbleached all-purpose flour
1 tsp sugar
Pinch of salt
12 tablespoons cold unsalted butter
1/2 cup ice water
2 fennel bulbs, quartered
5 small-ish beets, quartered
6-8 fancy carrots, halved
2 cups butternut squash, cubed
2 tbsp olive oil
2 shallots, minced
1 cup flat leaf parsley, roughly chopped
4-6 oz crumbled Gorgonzola cheese
2 tsp Dijon mustard (or more, to your preference)
salt/pepper to taste