Meatless Fridays are here! If you're looking for something different and meatless, try this. This is from Taste of the South magazine and has a sophisticated taste and look without being difficult.
Mushroom Galette
Step 1:
2 tablespoons olive oil
16 ounces baby portobello mushrooms, sliced 1/4-inch thick
3 cloves minced garlic
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
1/4 teaspoon chopped fresh thyme
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.
All all else. Cook until aromatic, about 1 minute more. Drain any excess moisture.
Step 2:
1 cup whole-milk ricotta
1 cup shredded Gruyére cheese, divided
1/4 teaspoon salt
1 piecrust, whether packaged or homemade
1 large egg, lightly beaten
Combine ricotta, 1/2 cup Gruyére, and salt.
Roll piecrust into a 9" circle or unroll packaged crust. Spread 1 cup cheese mixutre onto crust in a think layer, leaving a 1-1/2-inch border. Top with mushroom mixture and reamining Gruyére; gently fold edges of dough over filling.
Brush dough with egg; bake until crust is golden brown and cheese is melted, about 25 minutes.
Let rest for at least 5 minutes before slicing.
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