Autumn Harvest Savory Galette

By: Runamok

Prep Time: 1 Hour + 15 Minutes

Cook Time: 45 Minutes

Servings: 6 Servings

This is another one of our “little bit of this, little bit of that” recipes… did we mention we love the versatility?! It’s perfect for loading up with all kinds of autumn veggies or cleaning out leftovers from the fridge. In this version, we use some of Vermont’s best late-season produce, topped with cheese and a healthy drizzle of hot honey. Bon Appetit!

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Ingredients

For the Crust

  • 1.5 cups King Arthur All-Purpose Flour

  • .5 teaspoon Salt

  • 8 tablespoons (1 stick) Unsalted Butter

  • 5-6 tablespoons Cold Water

For the Filling

  • 3 cups Kale – sautéed in olive oil, salt and pepper

  • 1 Small Delicata Squash, cut into rings and roasted in the oven with olive oil and your Runamok Maple Syrup of choice (we’d recommend our Hot + Spicy Maple Syrup)

  • 1 Small Onion, sliced and sautéed with butter or olive oil

  • 1 Cup Button Mushrooms or Shiitake – sliced and sautéed in butter or olive oil

  • 2-3 Cloves Garlic, thinly sliced

  • 1 Cup of grated Hard Cheese (Romano or Parmesan)

  • Szechuan Peppercorn Infused Hot Honey

  • 1 Egg White (for brushing the crust)

  • Fresh Herbs (optional)

Instructions

  • 1 For the crust: In a large bowl, mix together the flour and salt. Cut cold butter into small cubes and work into the flour mixture until crumbly (if using your hands, be careful not to melt the butter or overwork the dough). Drizzle in the cold water and stir gently until it is evenly moistened and a dough forms. Form the dough into a disk, wrap, and put in the refrigerator for 30 minutes while you prepare your filling.
  • 2 For the filling: Prep each of your filling ingredients according to the instructions above. Once prepped, put aside all filling ingredients aside while you finish rolling out the dough.
  • 3 After chilling, roll out the dough on a floured surface into a 12″ disk.
  • 4 Layer your ingredients in the middle – cheese, kale, squash, mushrooms, onions, herbs, garlic, etc. – leaving approx. 2″ boarder around the edges.
  • 5 Once all the filling has been spread in an even layer (aim for .5″ to 1.5″ high of filling; note that filling will shrink during baking), drizzle on a generous helping of Runamok Hot Honey.
  • 6 Fold the edges of dough in toward the center, working your way around in a circle for a clean, pleated look.
  • 7 Brush the exposed crust with egg white and add a final sprinkling of cheese, if desired.
  • 8 Bake on a parchment lined baking sheet at 425° for 25-30 minutes until golden brown.
  • 9 Let cool, garnish, and serve with an additional drizzle of hot honey. Enjoy!