A creamy, garlicky mushroom delight to bring to your next pizza party.
1Sheet Puff Pastry
3+cups Cremini mushrooms,thinly sliced
1Garlic clove, pressed
1/2cup Shallots, minced
1tspTruffle salt (or sea salt)
1 1/2cups Ricotta cheese
1 pkgGarlic & Heb Boursin cheese
1Egg, mixed with a little water or milk
1cupWatercress, loosely packed(optional)
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.
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.
In a large bowl beat the ricotta and Boursin cheese together until well mixed and smooth.
Roll out your puff pastry so it grows in size to at least 2" larger than your pizza pan.
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.
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.
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.