Mushroom, Kale and Ricotta Buckwheat Galette

Name: Mushroom, Kale and Ricotta Buckwheat Galette
Ingredients: 1 1/4 cup gluten-free baking flour (could sub all-purpose flour); 1/4 cup buckwheat flour; 1/2 cup very cold unsalted butter, cubed (or vegan substitute); 1/2 teaspoon sea salt; 4-6 teaspoons ice water; 1 teaspoon dried or fresh herbs like thyme, rosemary or basil (optional); 3 teaspoons olive oil, divided; 2 small white onions or 4-5 medium shallots, thinly sliced; 4 cloves of garlic, sliced; 3/4 cup ricotta cheese (vegan or regular); 1 heaping cup mixed mushrooms, roughly torn; 2 large handfuls kale, finely chopped; Sea salt; black pepper; 1 egg, beaten (or 2 teaspoons non-dairy milk for vegan version); Fresh thyme or other herbs, for topping; Flaky sea salt, for topping

www.tastetoronto.com

If you've never attempted a homemade galette before, you'd be surprised to learn that it's actually a lot simpler than you may think.

Keywords

dinner
lunch
main
weeknight meals
easy
recipe
mushroom
kale and ricotta buckwheat galette

View full recipe on www.tastetoronto.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.tastetoronto.com.

Share this recipe:

Cooking tools: