Caramelized Onion, Mushroom, and Butternut Squash… | Roland Foods

Ingredients

• 1 store-bought pie dough, defrosted
• 1 large yellow onion, sliced
• 1 tablespoon sugar
• 6 tablespoon olive oil
• 1 tablespoon butter
• 1 egg
• 6-8 mushrooms of choice, cleaned and sliced
• 4 ounces cream cheese, softened to room temperature
• 1 cup shredded gruyere cheese
• 1 cup thinly sliced butternut squash
• Fresh thyme, to serve
• Salt and pepper to taste
• 2 tablespoons Roland® Fig Balsamic Glaze (get the Fig Balsamic Glaze on Amazon )
• Preheat oven to 425 degrees F
• Heat 3 tablespoons of olive oil in a large pan and add the sliced onions and a sprinkle of salt
• In the same pan, heat the remaining olive oil and add the sliced mushrooms without crowding them. Cook over medium-high heat to brown the mushrooms
• Add salt and pepper to taste once the mushrooms are browned. Keep aside to cool
• Roll out the defrosted pie dough over a parchment paper line baking sheet
• Leaving an inch border along the edges, spread a layer of cream cheese on the pie dough
• Add the caramelized onions, mushrooms, and butternut squash over the cream cheese
• Top with shredded gruyere and fold the edges of the dough over the fillings
• Whisk the egg with 1 tablespoon of water. Brush the folded edges of the galette with this egg wash
• Bake for 20-25 minutes until the dough is a golden-brown color
• Drizzle some Fig Balsamic Glaze and some fresh thyme. Serve and enjoy!