This ricotta mushroom galette recipe is perfect for an outdoor vegetarian picnic! It’s really easy to make and has an earthy, rustic look.
Yum..yum..yum! I don’t cook many baked goodies because I don’t like all the strict measurements you have to keep, but I’m glad I made this awesome mushroom galette! Last week I visited the Mogosoaia Palace in Bucharest and I had a wonderful picnic there with a couple of my friends!
The weather was just perfect and we ate lots of delicious foods. 🙂 Among those yummy things was this ricotta mushroom galette. It’s super easy to make, you’ll see! And, this time, I even got the dough right, with the perfect texture. 😀
Hope you’ll like this easy vegetarian ricotta mushroom galette recipe! 😀
Ricotta Mushroom Galette
This ricotta mushroom galette recipe is perfect for an outdoor vegetarian picnic! It's really easy to make and looks rustic!
Ingredients
- For the dough:
- 150g (1 cup) whole wheat flour
- 150g (1 cup) whole rye flour
- 80g (⅓ cup) cold butter
- 120ml (½ glass) ice cold water
- sea salt
- For the filling:
- 180g (2 cups) sliced button mushrooms
- 120ml (½ cup) white wine
- 2 eggs, beaten
- 120g (1 cup) ricotta cheese
- 1 onion, chopped
- 4 Tbsps dill, chopped
- 2 tsps dry thyme
- salt and pepper, to taste
Instructions
- Add all dough ingredients in your food processor and blend them very well. If the dough is sticky, add more flour. The dough is just right when it is easy to mold and has an elastic consistency. When done, put it in the fridge for half an hour.
- Meanwhile, heat some olive oil in a large pan and saute the onion. Add mushrooms and white wine, and cover with a lid.
- Cook for 10 minutes. Remove the lid and add the remaining ingredients: chopped dill, beaten eggs, ricotta cheese, thyme, salt, and pepper.
- Cook for 2-3 more minutes and remove from heat.
- Heat the oven at 200C/392F.
- Press the dough into a flat round disk and place it on an oven tray covered with a baking sheet.
- Add the filling right in the middle, leaving 1 1/2 inches clear around the edges. Fold the edges towards the center.
- Bake for 30-35 minutes.
- Serve hot with fresh sour cream on top!
Nutrition Information
Yield
4Amount Per Serving Calories 335Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 108mgSodium 328mgCarbohydrates 47gFiber 4gSugar 2gProtein 11g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
Jim
Wednesday 2nd of November 2022
Does it freezevwell to use the next day..
Ruxandra
Tuesday 15th of November 2022
Hi Jim! Yes, you can freeze it.
Tamina
Monday 23rd of July 2018
This recipe sounded hard to make at first, but it's actually so easy! Everyone loved it! <3
Ruxandra
Friday 7th of September 2018
Glad you liked the recipe!
Mushrooms Canada
Thursday 22nd of August 2013
This really is a beautiful meal! Perfect for a picnic on a beautiful summer day. Thanks for sharing!!
-Shannon
Ruxandra
Thursday 22nd of August 2013
Thank you! I'm really glad you like it :D