Mushroom Galette Recipe

– 1 sheet of pie dough – 1/3 cup whole milk ricotta – 6 oz. crimini mushrooms, cut into slice – 1/4 of a jumbo white onion, cut into thin crescent-shaped slice – 1.5 oz gruyere cheese, shredded – parmesan cheese, for grating as a garnish – pinch of salt and freshly ground pepper – pinch of nutmeg


Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices.

Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender

Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat.

Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese.

Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere.

Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.