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A galette looks and sounds fancy but it is actually easy to make.
Ingredients

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

Cheesy Pumpkin Mushroom Galette - Home & Family

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.

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