Mushroom Galette

Galettes are usually made with crepes but here we are indulging with puff pastry. These galettes can be served as either a main veggie dish, side dish or, with individual sized rounds, as hors d'oeuvres for a dinner party.

Ingredients (4 servings)

• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 pound fresh mushrooms of choice
• Puff Pastry
• 1/8 teaspoon sea salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons dried Italian seasoning
• 1 teaspoon crushed red pepper
• Several fresh basil leaves, chopped, for garnish
• 1 teaspoon Extra-Virgin Olive Oil (For brushing the puff pastry)

Preparation

• Sauté mushrooms, onions and garlic in extra-virgin olive oil and season with red crushed pepper, Italian seasoning and 1/8 teaspoon sea salt. Add the balsamic and reduce as much as possible.

• Layer 3-4 sheets of puff pastry (preferably whole wheat), brushing each layer with the teaspoon of olive oil, and trim into a round shape. Pierce each sheet with a fork in the middle leaving about ¼” edge not pierced (this section will ‘puff’ when baked).

• Fill the round with mushroom mixture and top with goat cheese. Bake @ 425 for 12-15 minutes. Allow to cool for 5 minutes, slice into wedges and serve garnished with fresh basil.