Mushroom Ricotta Galette

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4-6

This show stopper galette is elegant and the perfect savory addition to brunch at home. The caramelized onions, mushrooms, and ricotta are a perfect match in your mouth. The scallions give it a fresh bite! You won't be able to stop at one slice.

Pros: easy peasy

Cons: none

Ingredients:

• 1 pie dough

• 8 oz of sliced mushrooms

• 2 tablespoons of butter

• 1 cup of ricotta

• 1/4 cup of grated parmesan or pecorino

• 1-2 stalks of chopped scallion

• 1/2 medium yellow onion

• 1 egg

• Salt

• Pinch of sugar

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1. Preheat oven to 425 degrees.

2. Melt butter in a pan on low heat. Add in your onions with a pinch of sugar, salt, and a tablespoon or two of water. Slowly brown your onions, turning every now and then, until they are soft and the water is gone. After about 10 minutes, add in your sliced mushrooms and sauté for another 10 minutes.

3. Roll out your pie dough on parchment paper or an oiled baking pan and prick the middle all around with a fork.

4. Fill it with ricotta and the grated cheese of your choice. Leave about 2 inches of pie crust all around. Top with mushrooms and onions.

5. Fold the pie dough edges up and onto the mushrooms and onions to form a crust.

6. Mix your egg and brush it over the edges of the dough. I also sprinkled a little pecorino all over the crust.

7. Bake for 20-25 minutes or until golden brown. Top with scallions! Optional to add finishing salt.