Ingredients

• 1 pkg (8 0z) refreigerated crescent rolls
• 2 cups (8 oz) pre-sliced mushrooms
• 3 cloves garlic, crushed in a garlic press
• 2 Tbs olive oil, or butter, melted
• 1/2 cup pre-grated Parmesan cheese
• 1/4 cup chopped fresh flat leaf parsley
• 1 tsp dried oregano
• Salt

Directions

1. Preheat the oven to 375 degrees F.

2. Unwrap the crescent rolls and unroll the dough: you will have 8 traingles. Place an ungreased baking sheet or pizza stone on a work surface. Arrange the triangles of dough so that they form an 8 pointed star. The pointed tips should face away from the center of the star. Start by placing one triangle in the 12 o’clock position, one in the 6 o’clock position, one in the 3 o’clock position, one in the 9 o’clock. Place the remaining 4 triangles in the remaining empty spaces. The edges of the dough triangles should overlap each other slightly, but there will be a hole in the center of the star. Using your fingertips, press down on the dough to seal the edges where they overlap. To fill the hole, press the base of each triangle toward the center until the hole is evenly covered with dough. Then, using your hand, press down on the dough so that is flat, with no gaps.

3. Place the mushrooms, garlic, olive oil, 1/4 cup of the Parmesan cheese, and the parsely and oregano in a mixing bowl, and stir to combine. season with salt to taste. Spoon the mushroon filling into the center of the dough, then pull the tips of the dough up, and fold them over the filling to create a bundle. There will be gaps between the triangles of dough on top of the filling. Press down slightly on the bundle. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the galette.

4. Bake the galette until the crust is deeply browned and the mushroom filling bubbles, 22 to 25 minutes. Remove the galette from the oven, run a metal spatula underneath to loosen it, then slice and serve warm.

Email to a friend | Print this recipe | Back