MUSHROOM GALETTES
RECIPE TYPE
Holiday, Vegetarian
SERVES
Prep: 10 minCook: 7 minBake: 15 min
8
Ingredients
2 tbsp Longo’s Country Churned Salted Butter
2 pkgs (227g each) Longo’s Mushrooms, quartered
1 tsp chopped fresh Longo’s Organic Thyme
1/2 tsp each salt and pepper
2 cups Longo’s Grape Tomatoes, halved
3 tbsp chopped fresh Longo’s Pesto Basil
1 pkg (200g) Longo’s Feta, crumbled and divided
1 pkg (400g) Longo’s Puff Pastry, thawed
1 pkg (142g) Longo’s Organic Baby Arugula
Longo’s Curato 100% All Natural Balsamic Glaze
Directions
Melt butter over medium-high heat in large skillet; cook mushrooms, thyme, salt and pepper, stirring frequently, for about 7 minutes or until liquid evaporates. Remove from heat and stir in tomatoes and basil.
Divide mushroom mixture into 4 piles on each of 2 large baking sheets lined with parchment paper. Sprinkle each with half of the feta. Cut each puff pastry sheet into 4 equal pieces and place one piece on top of each mushroom pile. Bake in preheated 425°F oven for about 15 minutes or until golden. (You can bake one sheet at a time or alternatively both on upper and lower racks, switching halfway through baking.)
Divide arugula among plates. Use a spatula to slide under each galette and invert it onto arugula so that mushrooms and tomatoes are on top. Sprinkle with remaining feta and drizzle with balsamic glaze to serve.
NUTRITIONAL INFORMATION
Per serving: 380 calories
Protein 9g | Fibre 1g |
Fat 26g | Sugar 5g |
Carbs 26g | Sodium 610mg |
