Vegetable Brie Galette
20
Minutes
Prep Time
20
Minutes
Cooking Time
40
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Butternut Squash
- 1 ¼ Cup Harvest Fresh Zucchini Spirals
- 2 Harvest Fresh Shallots, sliced thinly, rounds
- 1 Full Sheet Puff Pastry, frozen and thawed
- 2 Roasted Red Peppers, (packed in water only), cut in strips
- 1 170g pkg. Triple Cream Brie, sliced
- ¼ Cup walnuts, crushed pieces
- Honey, drizzle
- 2 Tbsp. Olive Oil
- 1 Egg, beaten
- Salt and pepper
Directions
- Preheat oven at 375 degrees.
- In a large bowl, add cubed Butternut Squash, olive, salt, and pepper, mix well.
- On an oven tray, add Butternut Squash and spread evenly on the pan.
- Place in oven, bake for 30 minutes, until soft and fully cooked. Remove from heat and set aside.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry out, to form a large rectangle.
- Galette Assembly: In the centre of puff pastry, layer with roasted butternut squash, zucchini spirals, roasted red peppers, shallots, and brie, then sprinkle walnuts on top, and drizzle honey all over.
- Bring all edges together, pinch to form round, leaving centre of galette open.
- Brush puff pastry with egg wash.
- Place in oven at 425 degrees, until puff pastry is golden brown and puffed, about 15-20 minutes, drizzle honey on top, and ready to serve.
What You Need
