Mediterranean Mushroom, Herb & Ricotta Galette

A 495-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 100g whole wheat pastry flour
• 50g cold unsalted butter, cubed
• 2 tbsp ice water
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 150g mixed mushrooms (cremini, shiitake), sliced
• 1 tbsp olive oil
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh basil
• 100g part-skim ricotta cheese
• 1 large egg, whisked (for egg wash and filling)
• Salt and freshly ground black pepper to taste
• 2 oz cooked chicken breast, shredded (about 55g)

Instructions

1. Prep: Preheat oven to 200°C (400°F). In a bowl, combine whole wheat pastry flour, 1/2 tsp dried oregano, and 1/4 tsp garlic powder. Cut in cold butter until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until a dough forms. Form into a disc, wrap, and chill for 10 minutes.
2. Cook: Heat olive oil in a pan on the hob over medium-high heat. Add sliced mushrooms and sauté until browned and tender, about 5-7 minutes. Season with salt, pepper, and remaining 1/2 tsp dried oregano and 1/4 tsp garlic powder. Let cool slightly.
3. Assemble: On a lightly floured surface, roll out the dough into a 10-12 inch circle. Transfer to a parchment-lined baking sheet.
4. Fill: In a small bowl, combine ricotta cheese, half of the whisked egg, fresh parsley, fresh basil, shredded chicken, and a pinch of salt and pepper. Spread the ricotta mixture evenly over the dough, leaving a 1.5-inch border. Top with the sautéed mushrooms.
5. Fold: Gently fold the edges of the dough over the filling, pleating as you go, to create a rustic crust.
6. Bake: Brush the exposed crust with the remaining whisked egg. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set.