Clearly I am in full on cozy mode. I am so sorry if you are not in cozy mode yet, I just can’t help it. We got dumped on with more snow and I am pretty much just freezing my butt off. Typical. The good news is that the snow has me beyond excited for the holidays. The bad news is, I have kind of moved beyond Halloween! But you guys, this galatte!! Oh I am so crazy excited to tell you about this buttered mushroom, fig and bacon galette. It’s kind of fancy, but not really. It’s looks a little elegant….maybe, but it’s really pretty simple, just a whole lot of the good stuff! AKA mushrooms + butter + balsamic + just a little cheese + roasted squash, all mixed together in a flakey butter dough. I know, I know. The cozy situation is REAL. And I love it!
I promise I’ll post at least a Thanksgiving salad to keep things somewhat balanced around here, but with the holidays soon to be in full force, I will warn you, my pantry is well stocked (hello I am talking to you – butter, vanilla, squash, chocolate, pumpkin, sugar, flour, cranberries and potatoes!) Think of all the holiday goodies – sweet + savory. You name it, I am ready for you! First though, this galette! It could be a side dish or even the start to a meal, but let’s be real, we really just want to eat this like it’s pizza… and we should! I mean, the roasted squash and the mushrooms practically make this health food. Shhh, no one needs to no about that cheese and butter. Our little secret!
So here’s the deal, I know that some of you are on the fence about these weird-looking things called figs. I get it, up until a few months ago I was right there with you, but then I actually tried one and well, I was hooked. I have to say, I have had a REALLY hard time finding GOOD/FRESH figs where I live. Most of the time I end up just using fig preserves in things like dressing, or paired with cheese or on my pizzas. Honestly, I tend to prefer the fig preserves to the fresh just because I have yet to find an awesome fig up where I live. That all said, when I do find them, I love to add fresh figs to anything and everything I can. For this galette however, I used fig preserves as my base. I promise, if you think you don’t like figs, you will like the fig preserves. They just pair amazingly well with cheese. SO try them!! If you want to skip the fresh figs, that cool, but give the preserves a try!
The rest is basic stuff, some mushrooms cooked in a little butter + balsamic and some squash simply roasted with olive oil, salt + pepper. Then add a little thyme and a little fontina cheese and you are good to go! Oh, and the crust! This time around I opted for a parmesan crust. Oh my gosh, so much yum right there! So what are you thinking? Buttered mushroom, fig and bacon galette for dinner? Thanksgiving side?? Appetizer?? Let me know what way you think this galette works best!
Really though, mushrooms + butter = perfection.
