Pumpkin & Mushroom Galette

1 - 9 inch galette

For the crust:

• 1 ¼ cups all-purpose flour (or gluten-free flour blend)

• 4 ounces cold unsalted butter, grated

• ¼ teaspoon salt

• 3-4 tablespoon ice-cold water

For the filling:

• 1 tablespoon olive oil

• 2 cups mushrooms (cremini or shiitake), sliced

• ½ cup pumpkin puree

• 2 garlic cloves, minced

• 1 teaspoon fresh thyme leaves

• ½ teaspoon fresh sage, chopped 

• ¼ cup grated parmesan cheese

• Salt and pepper to taste

For the Crust:

1. In a bowl, combine the flour and salt.

2. Add the grated cold butter, and stir. 

3. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

For the Filling:

1. Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until golden brown, about 5-7 minutes.

2. Add the garlic, thyme, sage, salt, and pepper, and cook for another minute until fragrant. Set aside to cool slightly.

3. Stir in the cheese.

Assemble the Galette:

1. Preheat the oven to 400°F 

2. Roll out the chilled dough on a lightly floured surface into a rough 12-inch circle. Transfer to a baking sheet lined with parchment paper.

3. Spread the pumpkin puree in a thin layer over the dough, leaving a 2-inch border around the edges.

4. Scatter the mushroom mixture evenly over the pumpkin layer.

5. Fold the edges of the dough up and over the filling, creating pleats as you go around the galette.

6. Brush the exposed crust with olive oil or melted butter, and sprinkle a little Parmesan or Gruyère over the mushrooms if desired.

7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is cooked through.

8. Let the galette cool for a few minutes before slicing. Serve warm or at room temperature.