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Squash and Mushroom Galette Recipe

Squash and Mushroom Galette Recipe

4-6 servings



1/2 cup each: thinly sliced leek, chopped onion, red bell pepper

2 medium portobello mushrooms, sliced

8 cloved garlic, minced

1 1/2 teaspoons dried sage leaves

1 tablespoon olive oil

1 1/2 cups cooked mashed acorn or butternut squash

Salt and pepper, to taste

Galette Pastry Dough

1/2 cup shredded fat-free Cheddar cheese

2 tablespoons grated Parmesan cheese

1 egg white, beaten


Saute leek, onion, bell pepper, mushrooms, garlic and sugar in oil in large skillet until tender, about 5 minutes. Mix in squash, season to taste with salt and pepper.


Roll Galette Pastry Dough on lightly floured surface to 14-inch circle, transfer to greased cookie sheet or large pizza pan. Spoon vegetable mixture evenly on dough, leaving 2-inch border around edge. Sprinkle with cheeses. Fold edge of dough over edge of vegetable mixture, pleating to fit, brush dough with egg white. Bake at 400 degrees until crust is golden, about 25 minutes. Cut into wedges, serve warm.

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