Galette with ricotta and mushrooms

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Be sure to try this reincarnation of the usual pizza. The galette is easy to make, and everyone will love it!

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Galette with ricotta and mushrooms


for the dough:

  • flour-125g
  • cold butter-125g
  • salt – a pinch
  • ice water-30 ml.

for stuffing:

  • mushrooms (champignons or other mushrooms to your liking) – 4 pcs.
  • onion-1 piece (small)
  • garlic-2 cloves
  • hard cheese-30 g
  • egg-1 piece
  • oregano-a pinch (dried)
  • parsley-a pinch (dried)
  • salt- to taste
  • ricotta-130 g
  • 1/3 lemon juice
  • low-fat sour cream
  • butter-20g

Galette with ricotta and mushrooms


For the dough, mix the flour with salt, add the chopped cold butter, rub it with your hands until crumbly, then add ice water and knead the dough.

Wrap the dough in clingfilm and place it in the fridge for 30 minutes.

Peel and finely chop the onion, finely chop the garlic.

For the filling, melt the butter, fry the garlic and onion for 2 minutes, add the herbs, ricotta, grated cheese, half an egg (I added egg white).

Galette with ricotta and mushrooms

Stir, cook for 1 minute, remove from heat.

Preheat the oven to 190 degrees, take the dough out of the refrigerator and roll out into a thin layer.

Place the rolled out circle in a baking tin and place the cheese filling in the center, 3 cm from the edges.

Galette with ricotta and mushrooms

Cut the champignons into thin slices and place them on top of the cheese filling. Mix lemon juice with sour cream and smear on the galette.

Bake until golden for 30-35 minutes.

Galette with ricotta and mushrooms

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