Squash and Mushroom Galette — Chef Shannon Smith | World Traveler and Private Chef based in Tulsa, O

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 stick cold butter, cut into 1/4” cubes
• 1/3 cups cold water
• 3 tablespoons olive oil, divided
• 2 yellow onions, cut into half-moon slices
• 1 zucchini
• 1 small butternut, acorn, or honeynut squash
• 1 cup baby mushrooms or cremini mushrooms, sliced
• 3/4 cup Monterrey Jack cheese, grated
• 1 egg, beaten
• 1 sprig of fresh rosemary
• handful of fresh sage leaves
• salt and pepper