halfbakedharvest4.1
Buttered Mushroom, Fig and Bacon Galette with Roasted Squash.
It's kind of fancy, but not really. It's looks a little elegant....maybe, but it's really pretty simple, just a whole lot of the good stuff!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●oven
- ●baking sheet
- ●pan
- ●skillet
- ●stove
📝 Preparation Steps
1
In the bowl of a food processor combine the flour, whole wheat flour, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. You may also do this in a bowl, using your hands to break the butter into pea size pieces.
cold unsalted butter (cut into 1/2 inch cubes, 1 stick + 2 Tbs)10 tablespoonsbutter2 tablespoons
2
In a small bowl, whisk together the one egg yolk and 3 tablespoons ice cold water. Add it to the dough and pulse until the dough comes together. If needed add 1-2 tablespoons more ice water. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least ⏱️ 30 minutes.
egg yolk1egg (beaten)1ice water
3
Preheat the oven to 375 degrees F.
4
Toss the delicata squash (you can also roast the seeds for topping!) with olive oil, salt and pepper. Place on a baking sheet with sides and roast for ⏱️ 25-30 minutes or until the flesh is soft and the edges golden.
delicata squash (sliced into half circles + seeded)1olive oil1 tablespoon
5
Meanwhile, heat a large skillet over medium heat and cook the bacon until crisp. Remove the bacon from the pan and drain on a paper towel lined plate. Pour off all but 1 tablespoon of the bacon grease and return the pan to the stove.
6
Add the butter and once hot, add the mushrooms + a good pinch of salt + pepper. Cook until golden brown, about ⏱️ 5 minutes. Stir in the balsamic and thyme, continue cooking another ⏱️ 3-5 minutes or until the mushrooms are caramelized. Remove from the heat and stir the bacon into the mushroom. Set aside to cool.
cold unsalted butter (cut into 1/2 inch cubes, 1 stick + 2 Tbs)10 tablespoonsbutter2 tablespoonssalt + pepper (to taste)fresh thyme (chopped)1 tablespoon
7
Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Leaving a 3-inch border around the edges, spread the dough with the fig preserves, fontina cheese and then scatter on the mushroom/bacon mix and add a few slices of roasted squash, leaving a few out of the mix for topping later. Top with the figs. Fold the edge of the dough over the filling. Brush the crust with the beaten egg and then sprinkle the parmesan cheese on the edges of the dough. Place the galette in the fridge for ⏱️ 15 minutes or until ready to bake.
fontina cheese (shredded)6 ouncesegg yolk1egg (beaten)1
8
Bake the galette at 375 degrees F. for ⏱️ 45-55 minutes or until the crust is golden. Allow to cool ⏱️ 5 minutes and then slice and serve topped with the roasted squash (warm the squash back up in the oven for ⏱️ 5 minutes first). EAT!
Nutrition Facts
calories
670 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
508 mg
protein Content
20 g
cholesterol Content
174 mg
carbohydrate Content
42 g
saturated Fat Content
25 g
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