Autumn Savory Galette
Last week I shared my recipe for a Peach Galette in a cast iron skillet. Today I thought I’d share my Autumn Savory Galette just in time for the fall weather.
In case you’re not familiar with a galette it’s basically a free-form pie. You can create these on a parchment lined sheet pan or as I’ve done, in a cast iron skillet.
I have found that I prefer baking my galette’s in a cast iron skillet since it avoids the crust sticking to the bottom of the parchment if the juices should ooze out. There’s nothing more frustrating to me than having a beautiful galette come out of the oven that’s impossible to release from the surface. With my cast iron skillets it’s never an issue.
You can in fact remove the galette from the cast iron, but I tend to bring the entire galette in the skillet to the table for serving.
Since I had leftover pie crust from last week I knew I needed to use it before it would be too late. I stopped by Whole Foods to see what fall veggies were on hand to create an Autumn Savory Galette.
If you’ve been a follower of At Home with Vicki Bensinger then you know I love making Tomato Jam. It is so delicious that once made it doesn’t last long.
Jams are ideal for sealing in the base of a pie crust so I thought it would be perfect adding a touch of sweet & savory to the galette. However, I also wanted to insure nothing oozed out of the bottom of my crust so I opted to add a layer of shredded Gruyere cheese on the bottom, then top with the Tomato Jam.
Gruyere cheese at first bite tastes a bit fruity, then earthy and nutty. I was definitely satisfied with my selection.
To top it off I sauteed shiitake mushrooms in shallots & garlic, then adding in butternut squash. Once I laid it all out on my pie crust I drizzled goat cheese on top with Arugula.
I’m not sure what compelled me to use Arugula especially when it was going to be baked for 30+ minutes, but I did. The Arugula was unrecognizable and shriveled up, but oddly I could distinguish the flavor.
My Autumn Savory Galette was a HUGE hit. The blend of flavors was sensational and next to impossible to stop eating. I’m ecstatic when I create a dish that everyone loves.
Prepare the Tomato Jam a day ahead so it has time to set. Saute the veggies, then toss it all together in the pie dough and you’re good to go.
If you prepare my Autumn Savory Galette please tag it with #vickibensinger on Instagram.
Autumn Savory Galette
- 1 Pillsbury Pie Crust roll or homemade
- 1 cup Gruyere Cheese, shredded
- Tomato Jam
- 10 shiitake mushrooms, stemmed & sliced
- 1 shallot, diced
- 1 cup butternut squash, cubed
- 1/3 cup Goat Cheese, crumbles
- 1/2 cup Arugula
- 2 sprigs of thyme, remove leaves
- salt & pepper to taste
- 2 Tbsp. Olive Oil
- Egg Wash: 1 egg + teaspoon water
- One day ahead: Make Tomato Jam, chill until ready to use.
- Preheat oven to 400F degrees.
- In a skillet saute shallots in 1 Tbsp. olive oil until translucent.
- Add garlic and mushrooms and toss until softened, add in salt & pepper to taste. Remove from skillet.
- Place another Tbsp of olive oil in skillet, and heat up. Add cubed butternut squash and saute approximately 5 minutes until softened. Remove from skillet.
- Roll dough out into a 10.25-inch cast iron skillet with about 2-inches coming up the sides, OR onto a parchment lined sheet pan.
- Sprinkle Gruyere cheese over the bottom or if on parchment sprinkle but leaving a 2 inch border around the edge.
- Spread some tomato jam over the Gruyere cheese.
- Top with butternut squash, mushroom mixture, thyme, Arugula, and goat cheese.
- Fold up sides over filling leaving center exposed.
- Using the egg wash whisk egg and water. Brush over exposed pie dough.
- Place in the preheated oven on the center rack. Bake 30-35 minutes or until crust is golden.
- Remove and set aside for 5-10 minutes. Serve in skillet at table or remove and place galette on platter to serve.
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Tool Used to Make this Dish: