To cook and bake for Thanksgiving is a lot of work because the table has to be full of dishes; however, after Thanksgiving, I have the fridge full of food, and I have plenty of time.
For the filling of bell peppers and feta cheese
I made a sautee with 1 small onion, bell pepper (in small pieces), oregano, salt and pepper. Let it cool. and add pieces of feta and black olives.
For the pesto and mushroom filling
Sautee some mushrooms. Set aside. Mix 60 grams of goat cheese and pesto. Set aside.
1 1/2cups flour
1/2 teaspoon salt
1/2 cup + 1 tablespoon of butter (cold and diced)
cold water as needed
In a food processor, put the flour, salt, and butter. Add water slowly until you have a firm dough. Divide it in 6 pieces, and leave it in the fridge to rest for 30 minutes.
Make a flat circle (no need to be perfect). Add the filling of bell peppers, and to others spread some pesto/goat cheese cream, and on top place the mushrooms.
Bake at 365F for 20 minutes or until golden . ENJOY!!
And for the sweets galettes, I used my recipe here
This time, I used pears, apples, and blueberries for the filling....ENJOY!