Mediterranean Mushroom Galette
A savory galette featuring a hearty mushroom and ricotta filling with sun-dried tomatoes, olives, and feta cheese. Baked in a flaky homemade crust, this Mediterranean-inspired dish is bursting with bold flavors and perfect for a cozy night in.
ingredients
- 1 ½ cups all-purpose flour
- 1 stick cold unsalted butter, cubed
- ½ tsp salt
- ¼ cup ice water
- 1 lb mushrooms, sliced
- 1 cup ricotta cheese
- ½ cup feta cheese, crumbled
- ½ cup sun-dried tomatoes, chopped
- ¼ cup Kalamata olives, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
steps
- 1.
Preheat oven to 375°F.
- 2.
In a food processor, pulse flour, butter, and salt until mixture resembles coarse crumbs. Gradually add ice water until dough forms.
- 3.
Roll out dough into a circle on a floured surface.
- 4.
In a skillet, sauté mushrooms and garlic in olive oil until softened. Season with salt and pepper.
- 5.
Spread ricotta cheese on the dough, leaving a border.
- 6.
Top with mushroom mixture, sun-dried tomatoes, olives, and feta.
- 7.
Fold edges of dough over the filling, pleating as you go.
- 8.
Brush dough with olive oil and bake for 30-35 minutes until golden brown.
- 9.
Garnish with fresh basil before serving.