Easy Mushroom Galette
A tart and galette are similar types of sweet or savory pasty; however, the pastry on the tart is shallow and straight sided. The term galette is primarily used to refer to a rustic, free form tart. The sides of the galette are often folded up and over to contain the ingredients. This mushroom galette is easy to make and is a great dish to bring to potlucks! At the end of the article, we'll share a tip for another tasty galette.
You'll need a skillet, a sharp knife, and an Omnia Stove Top Oven is recommended.
We've used this recipe for the last two teardrop gathering potlucks and filmed it. Please check out the video on YouTube and like and subscribe to our YouTube channel.
Ingredients:
1 package (8 oz) refrigerated crescent rolls
½ c onion, optional
2 cups (8 oz) mushrooms, sliced
2 cloves garlic, crushed
2 tablespoons olive oil or melted butter
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon dried oregano or thyme OR ½ TBL fresh
salt and pepper
To make the galette filling, heat the oil or melt the butter and add the onions and mushrooms, sauté until soft. Add the garlic and sauté until fragrant, about two minutes. Season with salt and pepper and add parsley and oregano, let cool slightly and add Parmesan cheese. This can be done at home or at the campsite. I like to prepare at home and freeze for a future easy and satisfying campsite meal.
Using the Omnia oven: Unwrap the crescent rolls and unroll the dough, you’ll have eight triangles. Arrange
the triangles in the silicone ring with the flat edge toward the center and the point to the outside. (If you don't have the silicone insert, line with foil or parchment paper for easy clean up.) Press the dough together along the bottom and up the inside. Place the mushroom mix on top of the dough and pull the tips of the dough over the mushrooms, there will be gaps between the triangles, press down slightly. Secure the lid and place the Omnia Stove Top Oven on your camp stove, be sure to center it to cook evenly. Turn the burner to medium-low and bake for approximately 30 minutes, checking periodically to adjust the heat if too low or too high. You want it to bake and not burn.
Remove from heat when completely cooked and browned.
If you'd like to make this at home on a cookie sheet or pizza stone, follow these steps.
Preheat the oven to 375°F. Using a pizza stone or sheet tray, arrange the triangles so they form an eight pointed star, the pointed tips should face away from the center of the star. The edges should overlap slightly but there will be a hole in the center. Using your fingertips press down on the dough to seal the edges where they overlap and press the base of each triangle toward the center to fill in the hole, making sure there are no gaps. Spoon the mushroom mix into the middle and fold the tips toward the center, flatten slightly and bake for 20 to 25 minutes. Slice and serve.
Variation:
Instead of the mushroom mixture, use sliced tomatoes, a handful of fresh basil (torn), and either Parmesan or mozzarella cheese. Bake the same as above.
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