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.
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