Roasted Pumpkin & Chanterelle Galette
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- Galette Crust: Mix 2 ½ cups Bob’s Red Mill All Purpose Flour and ½ cup Butter, cold and cubed, in a mixer with the paddle attachment on medium-high for 2-3 minutes or until pea sized pieces form. Add ¾ cup cold Water and mix until the dough just comes together. Gently gather the dough without overworking it and form into a disk.
- Roasted Pumpkin: Peel, seed, & dice in ¼” cubes, 1 Sugar Pie Pumpkin & place on a parchment lined tray. Drizzle with 1 tablespoon Extra Virgin Olive Oil, sprinkle with Salt and Pepper, & gently toss together. Bake at 350◦F for 30-35 minutes.
- Sautéed Chanterelles: Place 1 basket of Chanterelles, 2 tsp. Butter, 4 sprigs of fresh Thyme, chopped, & 2 Garlic Cloves, crushed, in a sauté pan and sauté on medium heat for 3-4 minutes.
- To Assemble: Combine the roasted pumpkin and sautéed chanterelles in bowl. Roll out the galette disk into a circle on a lightly floured surface to about 16 inches round. Place the round on a tray with parchment paper. Spread about 1 cup Orland Creamery Fromage Blanc in the middle of the dough leaving a 4 inch edge all around. Place the pumpkin and chanterelle mixture over the Fromage Blanc. Fold the 4 inch edge over, creating an open pie look. In a small bowl whisk 1 Egg and gently brush over the crust. Sprinkle about 1 cup of shredded Parmesan all over the galette. Bake at 350◦F for 45 minutes to 1 hour or until the crust is golden brown.
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