Mushroom, Kale and Ricotta Buckwheat Galette

Mushroom, Kale and Ricotta Buckwheat Galette

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
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Cooking tools:

  • Rolling pin
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoon
  • Skillet
  • Fork
  • Pastry brush
  • Parchment paper
  • Plastic wrap
  • Baking sheet
  • Oven
  • Stove
  • Refrigerator

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

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