Ingredients
Units
Scale
- 1 sheet puff pastry dough
- 1 sweet onion, sliced
- 8 ounces mushrooms, sliced
- 2 large cloves garlic, grated
- 1/2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon of olive oil
- 1/2 cup ricotta cheese
- 4-5 artichoke hearts, drained
- 3 tablespoons shredded mozzarella cheese
- 1 tablespoon of Parmesan cheese, grated
- 1 egg, beaten
- 3 stems of scallions, sliced longways
Instructions
- Preheat oven to 400 degrees F.
- Heat a large nonstick pan over high heat. Drizzle olive oil and add sliced onions. Sauté until the onions have softened and are nearly translucent.
- Season with salt and pepper.
- Add mushrooms and grated garlic.
- Let the onions caramelize and the mushrooms cook down.
- Remove from the pan and transfer to a glass bowl. Set aside.
- In the same pan, grill the scallions with a drizzle of olive oil until golden. Remove and set aside.
- Roll out the thawed sheet of puff pastry until 1/4 inch thick on a large piece of parchment paper.
- Spread a layer of ricotta cheese over the entire dough.
- Layer the mushroom and onion mixture onto the dough evenly, leaving about 1/2 inch of the crust for folding.
- Fold the border up over, pinching together the overlapping edges.
- Top with artichoke hearts, grilled scallions, mozzarella, and grated Parmesan.
- Carefully transfer the galette onto a large baking sheet and bake for 18-20 minutes, until golden and crisp.
- Remove and garnish with fresh chopped scallions and an extra drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Baking, Sautéing
- Cuisine: American
