Best Tomato Mushroom Galette Recipes

Tomato-Mushroom Galette Recipe image

Provided by á-174942

Number Of Ingredients 10

2 tablespoons olive oil preferably
extra-virgin
3 cups thinly-sliced onion - (1 large)
1/2 pound sliced cremini mushrooms
1 homemade or prepared 9" pie crust
4 ounces chevre (goat cheese) crumbled
2 teaspoons coarsely-chopped fresh thyme or rosemary (or 1/2 tspn dried thyme or rosemary)
2 medium tomatoes - (to 3) cut 1/4"-thk slices, then cut in half
Salt to taste
Freshly-ground black pepper to taste

Steps:

Preheat oven to 450 degrees. In medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened and golden brown, 8 to 10 minutes. Season with salt and pepper. Transfer onions to bowl. Heat remaining tablespoon oil in skillet. Add mushrooms and cook, stirring often, until softened and juices have evaporated, about 6 minutes. Season with pinch of salt and pepper. Add mushrooms to bowl with onions and mix gently. Lay dough flat on baking sheet. Distribute onion-mushroom mixture evenly on top, leaving 1-inch border. Dot with chevre, and sprinkle with thyme and pepper to taste. Starting from outer edge of onion mixture, arrange tomato slices on top. Sprinkle with pinch of salt and pepper. Fold pastry over topping, crimping dough every inch or two. Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool slightly. Cut into 4 wedges and serve warm. This recipe yields 4 servings. Per Serving: 260 Cal; 4g Prot; 6g Total Fat (4 Sat. Fat); 48g Carb.; 15mg Chol; 190mg Sod.; 3g Fiber.

TOMATO-MUSHROOM GALETTE image

Yield 4 servings

Number Of Ingredients 8

2 Tbs. olive oil, preferably extra-virgin
1 large onion, thinly sliced (3 cups)
½ lb. sliced cremini mushrooms
1 homemade or prepared piecrust for 9-inch pie
4 oz. chèvre (goat cheese), crumbled (1 cup)
2 tsp. coarsely chopped fresh thyme or rosemary, or ½ tsp. dried
2 to 3 medium tomatoes, cut into ¼-inch-thick slices, then cut in half
Salt and pepper to taste

Steps:

Preheat oven to 450F. In medium skillet, heat 1 Tbs. oil over medium-high heat. Add onion, and cook 8 to 10 minutes, stirring often, until softened and golden brown. Season with salt and pepper. Transfer onions to bowl. Heat remaining Tbs. oil in skillet. Add mushrooms, and cook about 6 minutes, stirring often, until softened and juices have evaporated. Season with pinch of salt and pepper. Add mushrooms to bowl with onions, and mix gently. Lay dough flat on baking sheet. Distribute onion-mushroom mixture evenly on top, leaving 1-inch border. Dot with chèvre, and sprinkle with thyme and pepper to taste. Starting from outer edge of onion mixture, arrange tomato slices on top. Sprinkle with pinch of salt and pepper. Fold pastry over topping, crimping dough every inch or two. Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool slightly. Cut into 4 wedges and serve warm.