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🍽️ Quick Mushroom Galette with Buffalo Mozzarella

470 kcal · 30 min · 4 servings

Ingredients

• mushrooms, brown 500 g
• onions, red 1 pc.
• garlic cloves 1 pc.
• thyme, fresh 5 g
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• parmesan, grated 4 tbsp
• pizza dough with tomato sauce 1 pc.
• crème fraîche 100 g
• eggs 1 pc.
• spinach, leaf 50 g
• grapes, dark 100 g
• buffalo mozzarella 1 pc.
• butter 2 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Clean the mushrooms with a kitchen towel.
3. 3. Cut the mushrooms into six or eight pieces depending on their size.
4. 4. Halve the onion and peel it.
5. 5. Cut the onion into eighths.
6. 6. Peel the garlic.
7. 7. Slice the garlic into thin pieces.
8. 8. Wash the thyme.
9. 9. Shake the thyme dry.
10. 10. Pluck the thyme leaves from the stems.
11. 11. Heat the oil in a pan on high heat.
12. 12. Fry the mushrooms and garlic for about 5 minutes.
13. 13. Add half of the thyme.
14. 14. Fry everything for another 1 minute.
15. 15. Season the mixture with salt and pepper.
16. 16. Let the mixture cool down briefly.
17. 17. Mix the mushrooms in a bowl with the parmesan.
18. 18. Roll out the pizza dough.
19. 19. Use the tomato sauce for something else.
20. 20. Flour a work surface.
21. 21. Roll the dough into a square shape on the floured surface.
22. 22. Take a plate as a template.
23. 23. Cut out the largest possible round circle from the dough.
24. 24. Line a baking tray with baking paper.
25. 25. Place the dough circle on the baking tray.
26. 26. Brush the dough with crème fraîche.
27. 27. Leave a border of approx. 5 cm free.
28. 28. Distribute the mushroom mixture evenly on the dough.
29. 29. Make sure not to distribute the liquid.
30. 30. Fold the dough edges over the mushroom filling one by one.
31. 31. Press the protruding corners slightly.
32. 32. Separate the egg.
33. 33. Whisk the egg yolk in a bowl.
34. 34. Brush the dough edges with the egg yolk.
35. 35. Bake the galette for about 25 minutes.
36. 36. Take the galette out of the oven when it is golden brown.
37. 37. Wash the spinach.
38. 38. Let the spinach drain.
39. 39. Wash the grapes.
40. 40. Let the grapes drain.
41. 41. Tear the buffalo mozzarella into coarse pieces.
42. 42. Melt the butter in a pan over medium heat.
43. 43. Sweat the onions in it.
44. 44. Add the grapes and the remaining thyme.
45. 45. Shake everything for about 3 minutes.
46. 46. Season the grape mixture with salt and pepper.
47. 47. Distribute the spinach on the galette.
48. 48. Add the grapes and onions on top.
49. 49. Serve the galette with the torn buffalo mozzarella.

Nutrition per serving

• kcal: 470
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 36 g