Sometimes, when food tastes reallllly good, you just can’t hold back the pure enjoyment. You know, the audible sounds, eyes rolling back in your head….kind of like this Emma Stone Gif. Makes me laugh every time :)
That’s what happens when I eat this flaky, veggieful, mushroomy galette.
And it’s super easy to make! Usually I make my galette dough from scratch using this pastry recipe from Smitten Kitchen, but I had an extra puff pastry sheet left over from another recipe project and the hankering for a galette hit me quick!
Shiitake mushrooms are the ultimate mushroom in my book–love the meaty texture and hearty flavor. I use them on sandwiches, in stir fry, with eggs at breakfast, and now this galette. Shiitakes are an excellent source of the B-vitamin pantothenic acid, which allows the body to process carbohydrates, protein, and fats–pretty important since that’s what our diets are made up of! They are also an excellent source of copper, essential for manufacturing collagen and energy production, and selenium, which fights oxidative stress and supports normal thyroid function. Gooooood stuff, those shiitakes.
Have you ever made a galette before? Feel free to try different veggie toppings and let me know your thoughts! Happy Thursday :)
Easy Veggie Shiitake Galette
1 frozen puff pastry sheet (I used Pepperidge Farms)
1 Tbsp olive oil
1 tsp minced garlic
1/2 medium zucchini, cut into quarters (approx 3/4 cup)
1/2 medium green bell pepper, sliced
4 shiitake mushroom caps, sliced
1/2 cup frozen corn kernels, unthawed
1/8 tsp salt
Black pepper, to taste
1/4 cup shredded Cheddar cheese
1. Unthaw pastry sheet according to package directions. Preheat oven to 400°F and spray a baking sheet lightly with cooking spray.
2. In a large skillet, heat olive oil and garlic over medium-high heat for 1 minute. Add zucchini, bell peppers, mushrooms, and corn. Saute until veggies are caramelized, about 8-10 minutes.
3. Prebake puff pastry for 5 minutes.
4. Once pastry is pre-baked, top with half of the cheese, leaving a one inch perimeter. Cover cheese with veggies, spreading them evenly over the pastry. Top with remaining cheese and bake for 10-12 minutes.