Savory Mushroom Galette

A delightful mushroom galette perfect for brunch or a light dinner, featuring a flaky crust and a rich mushroom filling with hints of garlic and thyme. Ideal for those seeking a vegetarian option that is both rustic and elegant.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 sheet puff pastry (thawed)

2 tbsp olive oil

1 lb mixed mushrooms (sliced)

1 onion (thinly sliced)

2 cloves garlic (minced)

1 tsp fresh thyme leaves

1/2 cup ricotta cheese

1/4 cup grated parmesan cheese

Salt and pepper to taste

1 egg (beaten)

1 tbsp chopped parsley (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C).

2. Roll out the puff pastry on a floured surface to a 12-inch circle.

3. In a skillet, heat olive oil over medium heat. Add the onions and sauté until translucent.

4. Add the mushrooms and continue to cook until they are golden brown and any liquid has evaporated.

5. Stir in the garlic and thyme, cook for another minute, then season with salt and pepper.

6. Remove from heat and let cool slightly. Mix in the ricotta and parmesan cheese.

7. Spread the mushroom mixture over the puff pastry, leaving a 1.5-inch border.

8. Fold the edges of the pastry over the filling, pleating as necessary.

9. Brush the pastry edges with the beaten egg.

10. Bake for 25-30 minutes until the pastry is golden and crisp.

11. Garnish with chopped parsley before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 10 minutes or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.