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Buttered Mushroom, Fig and Bacon Galette
Ingredients
  • subheading: PARMESAN CRUST:
  • 1 ¼ cup all purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 10 tablespoons cold unsalted butter cut into ½ inch cubes, 1 stick 2 Tbs
  • 1 egg yolk
  • ice water
  • 1 egg beaten
  • ½ cup parmesan grated
  • subheading: FILLING:
  • 4 slices thick cut bacon chopped
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms sliced
  • salt pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme chopped
  • 2 to 4 tablespoons fig preserves/jam
  • 6 ounces fontina cheese shredded
  • 8 to 10 fresh figs quartered (optional)
  • 1 delicata squash sliced into half circles seeded
  • 1 tablespoon olive oil
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