And the butter and mushrooms just keep coming!
Clearly I am in full on cozy mode. I am so sorry if you are not in cozy mode yet, I just can’t help it. We got dumped on with more snow and I am pretty much just freezing my butt off.
The good news is that the snow has me beyond excited for the holidays. The bad news is, I have kind of moved beyond Halloween!
But you guys, this galatte!! Oh I am so crazy excited to tell you about this buttered mushroom, fig and bacon galette. 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!
AKA mushrooms + butter + balsamic + just a little cheese + roasted squash, all mixed together in a flakey butter dough.
I know, I know. The cozy situation is REAL. And I love it!
I promise I’ll post at least a Thanksgiving salad to keep things somewhat balanced around here, but with the holidays soon to be in full force, I will warn you, my pantry is well stocked (hello I am talking to you – butter, vanilla, squash, chocolate, pumpkin, sugar, flour, cranberries and potatoes!)
Think of all the holiday goodies – sweet + savory. You name it, I am ready for you!
First though, this galette! It could be a side dish or even the start to a meal, but let’s be real, we really just want to eat this like it’s pizza… and we should!
I mean, the roasted squash and the mushrooms practically make this health food. Shhh, no one needs to no about that cheese and butter.
Our little secret!
So here’s the deal, I know that some of you are on the fence about these weird-looking things called figs. I get it, up until a few months ago I was right there with you, but then I actually tried one and well, I was hooked.
I have to say, I have had a REALLY hard time finding GOOD/FRESH figs where I live. Most of the time I end up just using fig preserves in things like dressing, or paired with cheese or on my pizzas. Honestly, I tend to prefer the fig preserves to the fresh just because I have yet to find an awesome fig up where I live. That all said, when I do find them, I love to add fresh figs to anything and everything I can.
For this galette however, I used fig preserves as my base. I promise, if you think you don’t like figs, you will like the fig preserves. They just pair amazingly well with cheese. SO try them!!
If you want to skip the fresh figs, that cool, but give the preserves a try!
The rest is basic stuff, some mushrooms cooked in a little butter + balsamic and some squash simply roasted with olive oil, salt + pepper. Then add a little thyme and a little fontina cheese and you are good to go!
Oh, and the crust! This time around I opted for a parmesan crust. Oh my gosh, so much yum right there!
So what are you thinking? Buttered mushroom, fig and bacon galette for dinner? Thanksgiving side?? Appetizer?? Let me know what way you think this galette works best!
Buttered Mushroom, Fig and Bacon Galette with Roasted Squash.
- 4 slices thick cut bacon chopped
- 2 tablespoons butter
- 8 ounces cremini mushrooms sliced
- salt + pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme chopped
- 2-4 tablespoons fig preserves/jam
- 6 ounces fontina cheese shredded
- 8-10 fresh figs quartered (optional)
- 1 delicata squash sliced into half circles + seeded
- 1 tablespoon olive oil
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.
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.
Preheat the oven to 375 degrees F.
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.
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.
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.
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.
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!
Really though, mushrooms + butter = perfection.