Buttered Mushroom, Fig and Bacon Galette with Roasted Squash.
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (10)

Buttered Mushroom, Fig and Bacon Galette with Roasted Squash.

NUTRITION · PER SERVING75M COOK
CAL 37%·PRO 54%
CARBS 58G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC30G OTHER21G TOTAL SUGAR
FAT 47G57% OF CAL
23G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rustic savory galette topped with bacon, mushrooms, figs, and roasted squash on a flaky pastry crust. Elegant enough for entertaining but simple to prepare.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 10 tablespoons cold unsalted butter (cut into 1/2 inch cubes, 1 stick + 2 Tbs)
  • 1 egg yolk
  • ice water
  • 1 egg (beaten)
  • 1/2 cup parmesan (grated)
  • 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
PREP
30M
SODIUM
1168MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.