Savory Portobello, Summer Squash and Goat Cheese Olive Oil Galette

Ingredients:

Crust 

• 2 and 3/4 cup flour
• 1/2 cup Gefen Olive Oil
• 1/2 teaspoon Tuscanini Sea Salt
• 1/2 cup ice water
• 1/2 teaspoon dried thyme  
• 1/2 teaspoon dried dill

Filling 

• 1 organic yellow onion, diced
• 8 ounce container Baby Bella mushrooms, sliced
• 1 small summer squash, cut into thin halves
• 2 tablespoons avocado oil
• 2 tablespoons Tuscanini Balsamic Vinegar
• 1/2 teaspoon Tuscanini Sea Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 cup Gefen Unsweetened Almond Milk
• 1 sprig fresh dill, chopped
• 4 ounces goat cheese, crumbled
• 1 egg, for egg wash

Prepare the Galette:

Mix the flour, olive oil, salt, dried herbs, and water until a dough is formed. Chill the dough in the refrigerator for at least 30 minutes.

Sauté the onion, mushrooms and squash in the avocado oil until browned. Add the balsamic vinegar and spices. Sauté some more until thoroughly cooked through. Add the almond milk and fresh dill. Turn off the flame and wait until the filling reaches room temperature.

Take the chilled dough and roll it into a large circle on Gefen Easy Baking Parchment Paper. Crumble some goat cheese on the bottom. Add the filling. Crumble more goat cheese on top. Pinch the edges and brush with an egg. Bake at 375 degrees Fahrenheit for 35-40 minutes until golden. Top with fresh dill. Enjoy!