Description
A flaky puff pastry galette filled with sautéed mushrooms, garlic, herbs, and melted cheese, baked until golden and crisp for a rustic and comforting savory dish.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed if frozen
- 250 g mushrooms, sliced (about 2 cups)
- 2 tablespoons butter
- 1 garlic clove, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon ground black pepper
- 0.5 cup grated cheese
Instructions
- Preheat oven to 200 degrees C and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt butter. Add sliced mushrooms and cook for 7 to 8 minutes until softened and moisture has evaporated.
- Stir in minced garlic, dried oregano, thyme, salt, and black pepper. Cook for 1 minute, then remove from heat and let cool slightly.
- Lightly roll out puff pastry and transfer to the prepared baking sheet.
- Sprinkle half of the grated cheese over the center of the pastry, leaving a 4 centimeter border.
- Spread the mushroom mixture evenly over the cheese, then top with the remaining grated cheese.
- Fold the pastry edges inward over the filling, pleating gently.
- Bake for 20 to 25 minutes until pastry is golden brown and crisp.
- Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
- Cook mushrooms thoroughly to prevent excess moisture in the galette.
- Allow the filling to cool slightly before assembling to keep the pastry crisp.
- Bake on the lower rack for better bottom browning.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg