Kale, Mushroom and Cheese Galette

Kale, Mushroom and Cheese Galette
Adapted from bevcooks.com
Kale, Mushroom and Cheese Galette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bevcooks.com

Ingredients

  • 1 1

    1 Tbs. butter

  • 1 1

    1 tsp extra-virgin olive oil

  • 1 1

    oz) package 1 (8 oz) package of baby Bella or button mushrooms, sliced

  • 2 2

    2 tsp fresh thyme leaves

  • 2 2

    2 cups chopped kale

  • 2 2

    2 cups grated Roth Grand Cru Alpine-style cheese

  • 1 1

    1 tsp Brandy

  • 1 1

    1 egg, lightly beaten

  • 1 1

    1 refrigerated pie crust

  • Salt and pepper

  • 1 1

    1 Tbs. butter

  • 1 1

    1 tsp extra-virgin olive oil

  • 1 1

    oz) package 1 (8 oz) package of baby Bella or button mushrooms, sliced

  • 2 2

    2 tsp fresh thyme leaves

  • 2 2

    2 cups chopped kale

  • 2 2

    2 cups grated Roth Grand Cru Alpine-style cheese

  • 1 1

    1 tsp Brandy

  • 1 1

    1 egg, lightly beaten

  • 1 1

    1 refrigerated pie crust

  • Salt and pepper

  • 1 1

    1 Tbs. butter

  • 1 1

    1 tsp extra-virgin olive oil

  • 1 1

    oz) package 1 (8 oz) package of baby Bella or button mushrooms, sliced

  • 2 2

    2 tsp fresh thyme leaves

  • 2 2

    2 cups chopped kale

  • 2 2

    2 cups grated Roth Grand Cru Alpine-style cheese

  • 1 1

    1 tsp Brandy

  • 1 1

    1 egg, lightly beaten

  • 1 1

    1 refrigerated pie crust

  • Salt and pepper

Directions

Preheat oven to 415. In a large skillet, melt the butter and olive oil over a medium-high heat. Add the sliced mushrooms to the pan and sauté for about six minutes, until they deepen in color all over. Season with a pinch of salt, pepper, and thyme leaves. Then add the chopped kale and sauté until the kale begins to wilt, just a couple of minutes. Add the brandy and give it a stir. Roll out the pie crust on a work surface. Sprinkle about half a cup of the grated cheese in the center of the crust, then top with the mushroom and kale filling. Top with the remaining Grand Cru cheese. Fold the outer edges of the pie crust over itself, forming a galette. Brush the outer edges with the egg wash, then bake for about 30 minutes, or until the cheese is browned and bubbly, and the crust is golden brown. Garnish with more thyme, slice and serve! Makes about 8 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: