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
  1. Preheat oven to 450°. Line a baking sheet with parchment paper.
  2. In a large sauté pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown and softened, about 10 minutes.
  3. Add garlic, ¾ teaspoon salt, pepper, thyme, and chives; cook until aromatic, about 1 minute more. Drain any excess moisture.
  4. In a small bowl, combine ricotta, ½ cup Gruyère, and remaining ¼ teaspoon salt.
  5. 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.
  6. 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.”
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/mushroom-galette/