2 Roasted Red Peppers, (packed in water only), cut in strips
1 170g pkg. Triple Cream Brie, sliced
¼ Cup walnuts, crushed pieces
2 Tbsp. Olive Oil
1 Egg, beaten
Salt and pepper
What You Need
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.