Ricotta Mushroom Galette

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Ricotta Mushroom Galette Recipe

The crispy, flaky puff pastry crust of this delicious galette is filled with creamy ricotta cheese and savory mushrooms. It's ideal for a romantic dinner or a weekend brunch.

Ingredients

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon black pepper
• 1 pound sliced mushrooms
• 1 tablespoon chopped fresh thyme
• 1 sheet frozen puff pastry, thawed
• 1 cup ricotta

Time Needed

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Instructions

• Preheat the oven to 400° F.
• (200 degrees C).
• Roll out the puff pastry into a 12-inch (30-cm) circle on a lightly floured surface.
• Place the pastry on a baking sheet that has been lined with parchment paper.
• In a mixing bowl, combine the ricotta cheese, parmesan cheese, and beaten egg.
• Cover the pastry with the cheese mixture, leaving a 1-inch (25-cm) border around the edge.
• In a large skillet over medium heat, heat the olive oil.
• Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, about 10 minutes.
• Add the thyme, salt, and black pepper to taste.
• Cover the cheese mixture with the mushroom mixture.
• Fold the pastry edges up and over the filling, pleating the pastry as needed.
• Cook for 25–30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
• Allow for a few minutes of cooling before slicing and serving.

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