MUSHROOM GALETTE RECIPE
A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.
Provided by Mon Petit Four
Categories Appetizers & Sides
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
- Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
- Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
- Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
- Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
- Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
- Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
- Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
RUSTIC MIXED MUSHROOM AND BLUE CHEESE GALETTE
This is a pretty autumn recipe that can be served as an appetizer or could be a great vegetarian entree!
Provided by Leopard Apron
Categories Vegetable
Time 1h
Yield 1 galette, 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring 1 c water to boil, remove from heat. Carefully add dreid mushrooms and let sit for 30 minutes.
- Meanwhile, in large skillet or saute pan, over medium heat, heat oil. When oil is hot add butter then saute green onions until they begin to slightly brown, then add yellow onion and cook until shiny and most liquid has evaporated. Add garlic and herbs, salt & pepper and cook just a minute or so until garlic becomes fragrant. Add white wine, sun-dried tomatoes, button mushrooms and rehydrated mushrooms that have been drained and chopped. Cook until most liquids have evaporated, about 5 minutes. Set mixture aside to cool.
- On a floured surface, roll out pie crust and transfer to ungreased dark baking sheet.
- In a medium bowl, crumble bleu cheese and add in the mushroom mixture and blend well. Spoon cheese-mushroom filling onto the center of pie crust and spread, leaving a 1-1/2" border. Fold edges of piecrust toward center, pleating to retain a circular shape; the filling will be exposed.
- Preheat oven to 400 degree oven. Bake until crust is golden, approximately 25-30 minutes. Remove from ove nand let stand 10 minutes. Slide galette onto a serving plate, garnish with several sprigs of fresh thyme. Cut into 8 wedges and serve.
- Serves 8 as appetizers.
Nutrition Facts : Calories 223.7, Fat 15.1, SaturatedFat 6.2, Cholesterol 20.8, Sodium 612, Carbohydrate 14.9, Fiber 1.6, Sugar 2.6, Protein 8.1
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- Start by making the dough. In a mixing bowl combine the all purpose flour, whole wheat flour, sugar and salt. Whisk to combine. Use a cheese grater to grate the cold butter into the flour. Using the tips of your fingers, work the butter into the flour until all of the butter pieces are coated. Create a well in the centre of the bowl and add 4 tablespoons of ice water. Squeeze the ingredients together until it begins to form a raggedy dough (use the last tablespoon of water if needed). Knead the dough a few times until it all comes together smoothly. Form a ball, flatten the top and bottom and wrap the disk tightly with plastic wrap. Transfer to the fridge for a minimum of 1 hour to firm up.
- Preheat the oven to 350F degrees. Heat a large frying pan over medium-low heat and add two tablespoons of butter and the onions. Saute the onions for 10-12 minutes or until they begin to caramelize. Add the garlic and a pinch of salt and pepper to season. Saute for another 2-3 minutes or until the garlic is soft and fragrant. Remove from the frying pan and set aside in a medium bowl. Turn the heat up to medium-high and add the mushrooms to the pan. Break them apart and allow them to cook until they begin to brown and release some water. At this point, add 1 tablespoon of butter, and season the mushrooms with a pinch of salt, pepper and red chili flakes. Remove the mushrooms from the pan and add them to the bowl with your sauteed onions and garlic. Lastly, add your kale to the frying pan with 1 tbsp of water. Saute for 2-3 minutes or until the kale becomes bright green and wilted. Season with salt, pepper and a drizzle of olive oil. Remove from the pan and place in the bowl with the res
- Lightly flour a clean and dry work surface. Unwrap the disk of dough and lightly flour both the top and bottom. Use a rolling pin to roll out the dough by pushing away from you and giving the dough a quarter turn clockwise each time you roll. Roll the dough out until it is about ½ cm. Don’t worry if the dough isn’t a perfect circle or oval, or if there are any tears around the perimeter of the galette dough.
- Sprinkle the gouda cheese onto the rolled out pastry dough leaving a 1 ½ - 2-inch border around the perimeter. Slice your olives in half and mix them together with the onion, garlic, mushrooms and kale and pour over top of the cheese. Spread everything out in an even layer. Fold the perimeter of the pastry dough up and over the galette filling — you should still be able to see the galette filling in the middle. Wash the border of the galette with heavy cream and sprinkle with grated Parmesan. Carefully transfer the galette to a baking tray and bake in the oven for 30-32 minutes until the dough is crisp and the cheese is melty. Serve on a platter.
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