Mushroom Galette

Just sit right back and you’ll hear a tale, a tale of a fateful trip, that started from this tropic port aboard this tiny ship…

When friends from California spring onto your boat sporting Gilligan and Skipper hats, you brace yourself for a fateful trip. But instead of our tiny ship getting tossed, the three hour tour ended up being six hours of perfect brisk sailing! The weather was our friend today as we sailed Night Town to the Eastern Bay to hang out in St Michaels for a few days. I was prepped in the galley with some easy-to-make/easy-to-eat pizzas. The first one, the Reuben Pizza, we showed you back in the fall. This second one is a Mushroom Galette, rich and creamy and just perfect to take to this weekend’s play-off football party.

So now that we have that song planted firmly in your brain for the rest of the day (yes, you will hate Galley Pirates today) we’ll carry on with the recipe…

Mushroom Galette

Jump to Recipe

1 sheet of Puff pastry
1 tablespoon EVOO
1 tablespoon butter
3+ cups thinly sliced Cremini mushrooms
1 pressed clove of garlic
1/2 cup minced shallots
1 tablespoon minced rosemary
1/4 teaspoon truffle oil
1 teaspoon truffle salt (or regular salt) to taste
1 1/2 cups Ricotta Cheese
1 package Garlic & Herb Boursin cheese
2 tablespoons shredded parmesan cheese
1 egg mixed with a little water
1 cup loosely pack watercress (optional)

And you’ll need parchment paper and a pizza pan (or cookie sheet)

Heat your galley oven up to 400º or as hot as your oven will get. Mince the shallots and rosemary. Press the garlic and slice the mushrooms. Heat up the EVOO and butter in your favorite fry pan.Sauté the shallots and garlic until shallots are soft. Add the mushrooms and rosemary and continue to sauté until mushroom are soft and golden. Take your time; this will take at least 10 minutes. (This is very similar preparation to making  Hot Mushroom and Swiss Sandwiches.) Add the truffle oil and truffle salt (if using), continue to cook for another couple minutes then take off the heat.

In a large bowl beat the ricotta and boursin cheese together until well mixed and smooth.

Now roll out your puff pastry so it grows in size to slightly larger than your pizza pan. This can be done with a rolling pin…if you have one. Or a wine bottle….more likely to have!

Place a piece of parchment paper on your pizza pan. Gently fold the puff pastry onto the parchment paper and spread the cheese mixture on top, leaving a good 2-3″ of pastry edge.

Spread the mushroom mixture evenly on top of the cheese.

Sprinkle with the shredded parmesan cheese. Fold the edges of the pastry over onto the top to form the crust. Brush the pastry with the egg and water mix. Place in your preheated oven for 40 minutes until pastry is golden brown.

Waiting for lunch on a nice heel as the smell of garlic and mushrooms waft up from the cabin….

The Mushroom Galette can be eaten as shown above; just let it cool for 5 minutes or so before cutting. If you want to add watercress, which lends a peppery, pungent flavor to the creamy cheese and mushrooms, lay on a handful and pop back in your oven until the watercress starts to wilt, about 5 minutes.

Slice up and serve! Check back in with Galley Pirate later this new year to catch the last of the pizzas served this day….the classic Hawaiian Pizza. And for another great Galette check out our Bacon & Sweet Potato Galette, teaming with sweet, salty, and smokey flavors.

We wish all you galley pirates out there a great 2020!

Mushroom Galette

A creamy, garlicky mushroom delight to bring to your next pizza party.

Ingredients
  • 1 Sheet Puff Pastry
  • 1 tbsp EVOO
  • 1 tbsp Butter
  • 3+ cups Cremini mushrooms, thinly sliced
  • 1 Garlic clove, pressed
  • 1/2 cup Shallots, minced
  • 1 tbsp Fresh rosemary, minced
  • 1/4 tsp Truffle oil (optional)
  • 1 tsp Truffle salt (or sea salt)
  • 1 1/2 cups Ricotta cheese
  • 1 pkg Garlic & Heb Boursin cheese
  • 2 tbsp Parmesan cheese, shredded
  • 1 Egg, mixed with a little water or milk
  • 1 cup Watercress, loosely packed (optional)
Instructions
  1. Heat your galley oven up to 400º or as hot as your oven will get. Mince the shallots and rosemary. Press the garlic and slice the mushrooms. Heat up the EVOO and butter in a large fry pan.

  2. Sauté the shallots and garlic until shallots are soft. Add the mushrooms and rosemary and continue to sauté until mushroom are soft and golden. Take your time; this will take at least 10 minutes. Add the truffle oil and truffle salt, continue to cook for another couple minutes then take off the heat.

  3. In a large bowl beat the ricotta and Boursin cheese together until well mixed and smooth.

  4. Roll out your puff pastry so it grows in size to at least 2" larger than your pizza pan.

  5. Place a piece of parchment paper on your pizza pan. Gently fold the puff pastry onto the parchment paper and spread the cheese mixture on top. Spread the mushroom mixture evenly on top of the cheese.

  6. Sprinkle with the shredded parmesan cheese. Fold the edges of the pastry over onto the top to form the crust. Brush the pastry with the egg and water mix. Place in your preheated oven for 40 minutes until pastry is golden brown.

  7. The Mushroom Galette can be eaten as is; just let it cool for 5 minutes or so before cutting. If you want to add watercress, which lends a peppery, pungent flavor to the creamy cheese and mushrooms, lay on a handful and pop back in your oven until the watercress starts to wilt, about 5 minutes.

  8. Slice up and serve!

 

 

 

 

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