Kale, Mushroom and Cheese Galette

By á-73003

Ingredients

• 1 1 1 Tbs. butter
• 1 1 1 Tbs. butter
• 1 1 1 Tbs. butter
• 1 1 1 tsp extra-virgin olive oil
• 1 1 1 tsp extra-virgin olive oil
• 1 1 1 tsp extra-virgin olive oil
• 1 1 oz) package 1 (8 oz) package of baby Bella or button mushrooms, sliced
• 1 1 oz) package 1 (8 oz) package of baby Bella or button mushrooms, sliced
• 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 tsp fresh thyme leaves
• 2 2 2 tsp fresh thyme leaves
• 2 2 2 cups chopped kale
• 2 2 2 cups chopped kale
• 2 2 2 cups chopped kale
• 2 2 2 cups grated Roth Grand Cru Alpine-style cheese
• 2 2 2 cups grated Roth Grand Cru Alpine-style cheese
• 2 2 2 cups grated Roth Grand Cru Alpine-style cheese
• 1 1 1 tsp Brandy
• 1 1 1 tsp Brandy
• 1 1 1 tsp Brandy
• 1 1 1 egg, lightly beaten
• 1 1 1 egg, lightly beaten
• 1 1 1 egg, lightly beaten
• 1 1 1 refrigerated pie crust
• 1 1 1 refrigerated pie crust
• 1 1 1 refrigerated pie crust
• Salt and pepper
• Salt and pepper
• Salt and pepper

Details

Adapted from bevcooks.com

Preparation

Step 1

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.