Mushroom Galette With Roasted Garlic And Thyme
Author: 
 
Rustic, freeform and super impressive!
Ingredients
  • 1 pastry pie crust, either homemade or good quality store bought
  • 1- ½ lbs. of cremini mushrooms, sliced and roasted
  • ½ lb. oyster mushrooms, sliced and roasted (Can use all of one kind or a mix of others)
  • 1 whole bulb of roasted garlic
  • 1 cup shredded mozzarella
  • ½ cup shredded asiago
  • 2 heaping tbl. grated parmesan, plus a little extra for garnishing
  • thyme sprigs
  • olive oil
  • 1 egg for egg wash
Instructions
  1. Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil and dowsing it with olive oil, some salt and pepper and a couple of thyme sprigs. Wrap it up and place into a 350F. oven around 30- 40 minutes or til golden and soft.
  2. Pre-roast mushrooms in 400F. oven sprinkled with thyme leaves and drizzled with olive oil, roast until all the moisture is out and they start to caramelize.
  3. When mushrooms are done and while the pan is still hot, squeeze and smash in the whole bulb of roasted garlic, tossing gently til incorporated, taste if salt and pepper is needed.
  4. On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet.
  5. Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
  6. Spread the mushrooms all around the top of the cheese mixture, covering it completely.
  7. Fold up the edges of the dough all around the filling.
  8. Put reserved tablespoons of cheese on top of mushrooms dotting it in sections. ( it just makes it look pretty when finished).
  9. Whisk egg then brush the folded up edge with it, you'll have leftover egg for sure.
  10. Sprinkle some thyme on the crust edge along with grated parmesan and black pepper.
  11. Top galette with 2 or 3 sprigs of thyme and pop it into a 400F. oven for around 30 to 40 minutes or until deep golden on bottom and crust, all ovens do vary.
  12. Serve warm or at room temp.
  13. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/09/mushroom-galette-with-roasted-garlic-and-thyme.html