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Tasty Organic Coconut Squash Dal Galette


  • 1 pouch of Tasty Bite® Organic Coconut Squash Dal
  • 1 crust from refrigerated pie crust, softened
  • 1 tbsp olive oil
  • 1 ½ tbsp butter
  • ½ onion chopped
  • 1 tsp ground thyme
  • 10 ounces baby bella mushrooms, sliced
  • ½ sweet potato, peeled, cubed
  • 1/2 c. Gruyere cheese, shredded (optional)
  • Salt and pepper to taste
  • 1 egg, beaten


PREHEAT oven to 400F.

Put 1 tbsp butter and the oil in a non stick skillet/frying pan over a medium heat. Add the onions and cook around 5 minutes until softened.

Add the mushrooms, sweet potatoes, and thyme along with the rest of the butter. Cook, stirring occasionally, until liquid evaporates, and mushrooms are tender (10 to 15 minutes). Salt and pepper to taste.

UNFOLD and lay out pie crust on a baking sheet lined with parchment.

Spoon the mushroom filling in the center of the crust leaving about 2 inches around it.

Add Tasty Bite® Organic Coconut Squash Dal spreading out evenly over mushroom filling.

TOP with gruyere cheese.

Fold the edges of the pie crust over the filling, all along the edges and brush with egg wash.

BAKE until golden, around 20-25 minutes. Best served warm. 

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