Tomato-Mushroom Galette
Serves 4 This savory tart, somewhere between a pizza and a pie, with its free-form crust makes a casual meal served warm. 2 Tbs. olive oil, preferably extra-virgin 1 large onion, thinly sliced (3 cups) ½ lb. sliced cremini mushrooms 1 homemade or prepared piecrust for 9-inch pie 4 oz. chèvre (goat cheese), crumbled (1 cup) 2 tsp. coarsely chopped fresh thyme or rosemary, or ½ tsp. dried 2 to 3 medium tomatoes, cut into ¼-inch-thick slices, then cut in half Salt and pepper to taste
| - Preheat oven to 450F. In medium skillet, heat 1 Tbs. oil over medium-high heat.
- Add onion, and cook 8 to 10 minutes, stirring often, until softened and golden brown. Season with salt and pepper.
- Transfer onions to bowl. Heat remaining Tbs. oil in skillet. Add mushrooms, and cook about 6 minutes, stirring often, until softened and juices have evaporated. Season with pinch of salt and pepper.
- Add mushrooms to bowl with onions, and mix gently.
- Lay dough flat on baking sheet. Distribute onion-mushroom mixture evenly on top, leaving 1-inch border.
- Dot with chèvre, and sprinkle with thyme and pepper to taste.
- Starting from outer edge of onion mixture, arrange tomato slices on top. Sprinkle with pinch of salt and pepper.
- Fold pastry over topping, crimping dough every inch or two.
- Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool slightly. Cut into 4 wedges and serve warm.
PER SERVING: 260 Calories 4g Protein 6g Total Fat (4G Saturated Fat) 48g Carbohydrates 15mg Cholesterol 190mg Sodium 3g Fiber [email protected] |