Mushroom Galette With Roasted Garlic And Thyme

galette

A galette is a rustic, freeform pie/tart which can be savory or sweet. They’re super simple to make and the finished results are very impressive!

This savory tart is filled with roasted cremini and oyster mushrooms with a bulb of roasted garlic smashed into it with hints of fresh thyme. There’s also a three cheese mix of asiago, parmesan and mozzarella melted into it.

Keep in mind you’re free to use any mix of mushrooms you like as well as any mix of cheese you prefer, that is the fun thing about making galettes, do your own thing, make your own combo, this is just a guideline for what I used, which happened to be very successful and delicious!

You can make your own pie crust or even buy a good quality one to make life easier. I’ll let you in on a little secret…  I used a Trader Joe pie crust for this, but every time I use it I make sure to ball up the dough first then I roll it out to the size I want, I never just take it out of the package and use it as is.

If you prefer to make a homemade crust, here’s one that I make that would go very well with this mushroom galette.

roasted mushrooms

Roasted mushrooms always produce great flavor and even more so when you squeeze and smash roasted garlic into the mix.

roasted garlic

The garlic you can roast ahead of time, keeping it in the fridge and using it for multiple dishes as well as this one, it’s a nice treat to have tucked away.

mushroom galette

Another reason I’m such a fan of galettes is that you always get a nice, crispy crust all the way around and on the bottom with each and every slice.

sliced galette

The flavor combination of this rustic, stress free dinner is out of this world good, so good we couldn’t wait to have the leftovers the next day!

I hope you make this heavenly mushroom galette, it’s the perfect fall meal!

Mushroom Galette With Roasted Garlic And Thyme
 
Rustic, freeform and super impressive!
Author:
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!

 

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Squash And Ricotta Rustic Tart

squash tart

As soon as the weather starts to change into cooler days and nights, I’m in the stores buying squash. Squash of any kind is so versatile and you can create so many healthy and delicious meals with it.

Tarts are the perfect way to showcase winter squash, it can be served as a meatless main dish or a tasty appetizer or side, either way you can’t go wrong!

delicata squash

For this tart I paired creamy ricotta with delicata squash, delicata is easy to work with because the skin is nice and thin and totally edible, but you can certainly make this with butternut squash you just have to peel it first.

The crust is homemade ( which is a breeze to make in the food processor) and has the addition of polenta which gives it the ultimate crunch factor. As much as I like to buy pre-made crusts nothing compares to this one.

Topped with crispy sage and toasted pepitas, this tart screams FALL!

tart dough

I used two delicata squash, sliced them into half inch rounds then scooped out the seeds. Placed them onto a baking sheet and roasted them beforehand.

pre baked tart

Ready for the oven with a quick drizzle of olive oil and a sprinkling of parmesan before baking.

delicata tart

A crunchy crust with the creamy, cheesy filling of ricotta, topped with the sweet rich flavor of the delicata squash, it’s the ultimate combo!

If you want to try another version, here’s one I did a few years back, using different veggies with the same delicious crust.

squash tart

I hope you make this amazing tart and serve up a slice to your family and friends this fall season.

5.0 from 2 reviews
Squash And Ricotta Rustic Tart
 
Author:
Ingredients
  • 2 delicata squash, cut into ½ inch rings with the seeds scooped out
  • FILLING
  • 1 cup ricotta, drained of moisture
  • 1 finely minced garlic clove
  • 2 eggs, 1 for the filling and 1 to brush on top
  • ½ cup of grated romano or parmesan cheese
  • salt and pepper to taste
  • DOUGH
  • 1 cup of all purpose flour (unbleached)
  • ½ cup of instant polenta or fine cornmeal
  • ½ teaspoon of salt and a pinch of black pepper
  • 6 tablespoons of cold unsalted butter, cut into pieces
  • ¼ to ½ cup of ice water
  • fresh sage leaves
  • pepitas (optional)
Instructions
  1. Pre-heat oven to 400F
  2. Place rings of delicata onto a baking sheet drizzled with olive oil, salt and pepper, roast til lightly golden on each side, then remove and let them cool down.
  3. Prepare the dough in a food processor by pulsing the flour, polenta, salt and pepper together. Add the butter and process until combined. Then while the machine is running add the ice water down the tube a little at a time until the dough starts to come together in a ball. Wrap in plastic and refrigerate for ½ hour.
  4. Meanwhile mix up the ricotta in a bowl along with the grated cheese, garlic, salt, pepper and 1 egg.
  5. Remove the dough from the fridge, let it sit at room temp for 15 minutes the on parchment roll it out to about 12 inches in diameter. Take your time rolling then place the whole thing onto a baking sheet.
  6. Spread the ricotta mixture onto the dough leaving a 2 inch border all around. Place your roasted squash on top all around. Fold the edges up and pleat where needed to seal it in good.
  7. Brush the crust with the remaining egg, you won't use it all.
  8. Sprinkle the edge with grated cheese, black pepper .
  9. Drizzle the top with olive oil.
  10. Bake around 35 minutes at 400F or until crust is deep golden and ricotta is set.
  11. To garnish the top, drizzle a bit of olive oil in a small pan and crisp up the sage and toss in pepeitas to get golden and arrange all over the finished tart.
  12. Enjoy!

 

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Summer’s Last Hurrah With Fresh Figs

fig salad

Fresh figs are in peak season right now and if you’re a fig lover it’s time to take advantage of them as summer winds down. I’m sharing my two favorite ways to showcase them in a non-cook way with no recipe needed!

fig and burrata

Find yourself any variety of fresh figs that are available in your area, I used black mission here for this delicious salad of figs, prosciutto and burrata.

Grab a pretty platter and arrange prosciutto slices all around, next take a couple of balls of burrata cheese, gently break it open and dot it all around.

Place sliced figs, longwise on top of the prosciutto and burrata, drizzle with olive oil and balsamic glaze and top with sliced almonds and fresh basil leaves.

A little salt and pepper and that’s it!

 

figs

I promise you that you and your guests will enjoy every last bite!

fig boardfig appetizer

For a fun and very easy appetizer you must make this version of stuffed figs with goat cheese and ribbons of prosciutto. It’s finished off with a sweet honey drizzle and topped with a walnut piece. It’s a dreamy one bite delight!

fig and prosciutto

Cut the figs cross-wise from the top, halfway down the fruit and gently open it up like a blossom. Place some softened goat cheese right into the center, I used a honey goat cheese but you can also use gorgonzola and even ricotta works well, then tuck a piece of torn prosciutto right on top.

Place them onto a platter with some scattered leaves of arugula, top each fig blossom with a walnut piece or any nut of your choice then give a good drizzle of honey all over each fig, oh my this is so good!

fig and honey

Figs are said to be the nectar of the gods, I believe they are, enjoy them while they’re still here!

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