This ridiculously easy mushroom galette is made with alpine-style Grand Cru® cheese and BRANDY. Yes, BRANDY. Perfect for a Thanksgiving side, holiday party, or devouring at home on a weekend.
By: Bev Weidner, Bev Cooks
By: Bev Weidner, Bev Cooks
Ingredients
- 1 tablespoon butter
- 1 teaspoon extra-virgin olive oil
- 8 ounces baby bella or button mushrooms, sliced
- Salt and pepper
- 2 teaspoons fresh thyme leaves, plus additional for garnish
- 2 cups chopped kale leaves
- 1 teaspoon brandy
- 1 refrigerated pie crust
- 2 cups (8 ounces) grated Roth Grand Cru® cheese
- 1 egg
- 1 tablespoon water
Method
- Heat oven to 425 degrees F.
- Melt butter and olive oil in large skillet over medium-high heat. Add sliced mushrooms, and sauté about 6 minutes until they deepen in color. Season with a pinch of salt and pepper, then stir in thyme leaves. Add chopped kale, and sauté until it begins to wilt. Add brandy and stir.
- Roll out pie crust on a lightly-floured work surface. Sprinkle 1/2 cup Grand Cru® cheese in the center of the crust. Top with mushroom and kale filling, and spread over the dough leaving a 1 1/2 inch rim. Top with remaining cheese. Fold dough rim over to barely overlap the filling, leaving the center filling exposed to form the galette shape.
- In a small bowl, beat egg with water. Brush outer dough edges of galette with egg wash. Transfer galette to a parchment-lined baking sheet.
- Bake 30 minutes or until cheese is browned and bubbly, and crust is golden brown. Garnish with additional thyme leaves. Slice and serve immediately.