Buttery, flaky, and cheesy, what’s not to love about this tasty Mushroom Galette?
Mushroom Galette
Makes 1 (10-Inch) Pastry
Ingredients
- 2 tablespoons olive oil
- 1 (16-ounce) container fresh baby portobello mushrooms*, sliced
- ¼ inch thick
- 1 teaspoon finely chopped garlic
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon chopped fresh thyme
- 1 teaspoon sliced fresh chives
- 1 cup whole-milk ricotta cheese
- 1 cup shredded Gruyère cheese, divided
- ½ (14.1-ounce) package refrigerated piecrusts
- 1 large egg, lightly beaten
- Garnish: sliced fresh chives, fresh thyme
Instructions
- Preheat oven to 450°. Line a baking sheet with parchment paper.
- In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes.
- Add garlic, ¾ teaspoon salt, pepper, thyme, and chives; cook until aromatic, about 1 minute more. Drain any excess moisture.
- In a small bowl, combine ricotta, ½ cup Gruyère, and remaining ¼ teaspoon salt.
- Unroll piecrust. Spread 1 cup cheese mixture onto crust in a thin layer, leaving a 1½-inch border. Top with mushroom mixture and remaining ½ cup Gruyère; gently fold edges of dough over filling.
- Brush dough with egg; bake until crust is golden brown and cheese has melted, about 25 minutes. Let rest for at least 5 minutes before slicing. Garnish with chives and thyme, if desired.
Notes
*Baby portobello mushrooms are often sold as creminis or “Baby Bellas.”
