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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Fettuccine with Roasted Tomatoes and Burrata

roasted tomato fettuccine

This is the time of year that I really look forward to eating this special pasta dish, it’s made with fettuccine, roasted cherry tomatoes and burrata cheese, simple with few ingredients. Honestly there’s just nothing like it, the taste is so fresh and light with dreamy burrata melted throughout!

cherry tomatoes

Once I start seeing these gorgeous cherry tomatoes on the vine in the markets I shop at, I’m hooked and I know exactly what I’m making with them.

roasted tomatoes

I’ve been making this dish for years, I’m always switching up the type of pasta that I use, I even made it with zucchini noodles in the past, equally delicious!

This time I wanted to use fettuccine, I’ve also made it with short mostaccioli, rigatoni many times and a springy shaped pasta as well, it really doesn’t matter what shape you use just pick your favorite.

What does remain the same is how the tomatoes get roasted. Always on a rimmed cookie sheet lined with foil. The foil will insure that none of the juices get dried up or evaporated on the pan.

Sometimes I leave the tomatoes whole and sometimes I cut them in half, there’s always garlic added, usually shaved, lot’s of olive oil drizzled all over, salt, pepper and torn basil.

The tomatoes are roasted in a 400 degree oven until they start to blister and burst open. If the tomatoes are whole I just prick them in the middle of the roasting process so the juices can burst out and mingle with the olive oil, all those flavors together become your sauce for the pasta.

roasted garlic

Like I said most of the time I add shaved garlic, but if I prepare in advance I also like using roasted garlic as well.

roasted tomatoes

Just squeeze out a bunch of the roasted cloves and add it into the tomato mix while roasting, then before you toss in all those wonderful juices onto your cooked pasta, smash the cloves first so that the garlic flavor can release into the sauce even more, it’s extremely delicious!

roasted tomatoesroasted tomato fettuccine

When your pasta is cooked, place it into your serving vessel, scrape down every bit of the juice that accumulated in the pan, garlic and all and toss it all together.

To finish it off and bring this dish to the ultimate of flavor, break open one or two balls of burrata cheese and place it on top of the pasta.

Just a quick drizzle of olive oil all over and a nice grating of Pecorino or Parmigiana and of course extra torn basil all around, and you’ll have one heck of a meal!

Simple and delicious!

Follow me on Instagram to see what else I’m cooking up during the week.

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ROASTED GARLIC AND BROCCOLI PASTA

Roasting garlic is a ritual of mine that I do often. I love to have it on hand whenever I feel like using it to enhance a dish. Who doesn’t like garlic, right? You take a few heads of garlic, cut about a third off the top, drizzle with olive oil, sprinkle with salt and pepper,and if you want, you can throw a branch of fresh rosemary or thyme on top and wrap it up in some foil and roast for about 35 to 40 minutes, or until soft to the touch, at 400 degreesF. The end result is amazing! The texture is creamy, with a much more mellow flavor, and it makes everything taste better!! Oh, and don’t forget, garlic has many health benefits!!

I have so many things I make with it, that I’ll have to do another post on it….to be continued.

But for now, a favorite quick, midweek meal I make often is this Roasted Garlic and Broccoli Pasta. By the time the water boils and you cook your pasta al’dente, everything else will be done!


Fresh broccoli is a must, cut into floret’s,place in a saute pan with extra virgin olive oil, seasoned with salt and pepper. Squeeze as much roasted garlic in there as you want. I usually put quite a bit. Now add a couple tablespoons of water in the pan and put a lid on till the broccoli is al’dente, you want a little bite! you definitely don’t want it mushy!!
When the pasta is done, strain it and put it directly in the saute pan, and mix it all up. You might want to save a little pasta water to even out your sauce, I always put a little in.

Taste it, you might want to squeeze more garlic in, more black pepper, a little cheese, I always adjust as I cook.

Buon Appetito Everyone!!

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