This gal may be going through a phase. Another week-another galette recipe. This one takes on a savory role. Mushrooms, shallots, and thyme all topped off with creamy goat cheese and cocooned in a Martha style pie crust. This makes for the perfect starter or light meal with a soup or salad!
Time: 30 minutes
1 pie crust dough
8 oz of mushrooms ( I used baby Bella)
1 tablespoon of butter
3 tablespoons of white wine
3 tablespoons of heavy cream
2 oz of goat cheese (I used a chèvre)
salt and pepper
baking tray, tin foil or parchment, rolling pin, and saucepan.
Preheat oven to 425 degrees and line baking tray with tin foil or parchment paper.
Roll out pie crust into pizza like shape and place on prepared baking tray and set aside.
Slice mushrooms and chop shallots fine.
In a sauce pan melt butter over medium hight heat.Add mushrooms and shallots.
When mushrooms are cooked down and shallots slightly translucent add white wine and cream.
Add fresh thyme leaves, salt and pepper to taste.
Remove from heat and spoon mushroom mixture onto center of pie crust.
Form crust edge and fold dough edges over mushroom mixture.
Top off mushrooms with goat cheese crumbles.
Salt crust edge if desired. Make an egg white wash and brush crust before sprinkling sea salt on.
Place in oven to bake 20-25 minutes until crust is golden brown.