INGREDIENTS FOR THE ROASTED VEGETABLES:
- 4 cups butternut squash cut into ½ inch cubes (from one medium butternut squash)
- 1 medium leek, outer dark green course layers removed, tops and bottoms trimmed, washed thoroughly and thinly sliced
- ½ pound sliced baby bella mushrooms
- 3 oz shitaki mushrooms, sliced
- 1-2 tablespoons oil
- 1-2 tablespoons oil
- Salt to season
INGREDIENTS TO ASSEMBLE:
- 15 oz pie dough (2 pie rounds) rolled into two 10-inch circles
- 7 oz canned pure pumpkin puree (divided)
- prepared mushroom and leeks (divided)
- prepared butternut squash (divided)
- 2 cups mozzarella (divided)
- 1 cup grated parmesan (divided)
- 1 egg, whisked to brush
Recipe courtesy Dini Klein -- prepandrally.com
YIELD: Two Galettes
DIRECTIONS TO PREPARE THE BUTTERNUT SQUASH:
1. Preheat oven to 400°
2. Line a baking sheet with parchment paper and toss squash in oil and salt. Roast for 30-35 minutes until softened. Set aside to cool.
DIRECTIONS TO PREPARE THE LEEKS AND MUSHROOMS:
1. Line an additional baking sheet with parchment paper and toss vegetables in more oil and salt. Roast in the same 400° oven for 25 minutes. Set aside to cool.
DIRECTIONS TO ASSEMBLE THE GALETTE:
1. Place rolled out pie rounds on parchment lined baking sheets and spread half of the pumpkin purée on each round leaving a 3-inch border around edges. Top each with half of the leek and mushrooms mixture and half of the squash. Season with salt and pepper. Lastly, add 1 cup mozzarella, and 1/2 cup grated parmesan to each and the fold up the edges creating a folded-up border to contain the filling.
2. Brush with egg and bake at 400° for 20 minutes until golden. Serve hot cut into wedges.