Description
Indulge in the comforting embrace of a mushroom galette, featuring a flaky crust and savory filling of sautéed mushrooms and fresh herbs. Perfect for any gathering!
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 tsp salt
- 2 cups mixed mushrooms (cremini, shiitake), sliced
- 2 tbsp olive oil or unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- 3 oz goat cheese or Gruyère, crumbled
- 1 egg (for egg wash)
Instructions
- In a large bowl, combine flour and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
- Heat olive oil or butter in a skillet over medium heat.
- Add sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Stir in fresh herbs, salt, and pepper; set aside.
- Preheat oven to 400°F (200°C).
- Roll out chilled dough on a floured surface into a rough circle about 12 inches wide.
- Transfer rolled dough to a parchment-lined baking sheet.
- Spread sautéed mushrooms evenly in the center of the dough, leaving about two inches around the edges.
- Sprinkle crumbled cheese over the mushrooms.
- Fold edges of dough over filling to create a rustic border.
- Whisk egg with a splash of water; brush over crust edges.
- Bake for approximately 30-35 minutes until golden brown.
- Allow to cool slightly before slicing; serve warm.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - Feel free to substitute mushrooms with spinach or zucchini for variety. - Adding different cheeses can enhance flavor profiles—try feta or ricotta for a twist!