Savory Mushroom, Kale and Cheese Galette

WITH BRANDY IN IT. It has brandy in it, but I felt like the title would slap my face if I included that.

This galette is a major problem, guys.

Because.

My whole vision was a holiday appetizer. You make one, you slice it up, and you serve tiny, adorable pie-shaped slices on a platter to your friends and neighbors and family and I ATE THE WHOLE THING.

Problem.

I think it’s the brandy.

This is the funny thing, the brandy was a last-second splash, so it’s not in this layout. Because can we just look at all that right up there?

First of all, chopped kale + mushrooms = the meaning of life. You’ll never experience anything more fulfilling. UNTIL YOU ADD ROTH’S GRAND CRU ALPINE-STYLE CHEESE. And then it’s all over for you.

Listen to me, if you’ve never had Roth’s Grand Cru, let me learnt ya.

It’s not as buttery as say, a cheddar. But it’s not as hard as say, a parm. It’s this ALPINE-STYLE cheese made in Wisconsin that’s a teensy bit floral, but also super mellow yellow. And it grates really beautifully. And melts over mushrooms and kale like whoa.

All you’ll do is sauté a small carton of sliced baby bellas in a pat of butter with some fresh thyme leaves. It already smells so good in your kitchen at this point you’ll want to stop and stick your face in the pan forever.

So add some kale super fast so that you don’t! Because it would burn your face.

Then add that tsp of brandy and SMELL THAT. But seriously, don’t stick your face in the pan. I thought we went over this.

Next you’ll just roll out one of those circle refrigerated pie crusts and slap dat filling right on in.

Oh oh! – Layer a little of the shredded Grand Cru under the veggies. I feel like this acts like a SEAL. Not like, a seal. Or Seal. But a seal.

Right.

Then you’ll just overlap the outer edge of the pie crust into the filling. Like that. ^^

Theeeen brush the crust with an egg wash, and IN SHE GOES. (it’s a she. she’s a she. she’s a her. her’s a she. never mind.)

Guuuuuh.

That Grand CRU, y’all. Because the mushrooms and kale (and brandy) are so earthy together, that mellowness of the cheese just SCREAMS. But it’s a mellow scream. Like a yip. Or a peep. A squeak.

Never mind.

Holiday appetizer? Or in your face now. You decide.

Savory Mushroom, Kale and Cheese Galette

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Ingredients

• 1 Tbs. butter
• 1 tsp extra-virgin olive oil
• 1 (8 oz) package of baby Bella or button mushrooms, sliced
• 2 tsp fresh thyme leaves
• 2 cups chopped kale
• 2 cups grated Roth Grand Cru Alpine-style cheese
• 1 tsp Brandy
• 1 egg, lightly beaten
• 1 refrigerated pie crust
• Salt and pepper

Instructions

1. Preheat oven to 415.
2. In a large skillet, melt the butter and olive oil over a medium-high heat. Add the sliced mushrooms to the pan and sauté for about six minutes, until they deepen in color all over. Season with a pinch of salt, pepper, and thyme leaves. Then add the chopped kale and sauté until the kale begins to wilt, just a couple of minutes. Add the brandy and give it a stir.
3. Roll out the pie crust on a work surface. Sprinkle about half a cup of the grated cheese in the center of the crust, then top with the mushroom and kale filling. Top with the remaining Grand Cru cheese. Fold the outer edges of the pie crust over itself, forming a galette. Brush the outer edges with the egg wash, then bake for about 30 minutes, or until the cheese is browned and bubbly, and the crust is golden brown.
4. Garnish with more thyme, slice and serve!
5. Makes about 8 servings.
6. ACTIVE TIME: 15 minutes
7. COOK TIME: 45 minutes
8. TOTAL TIME: 1 hour

7.8.1.2

120

https://bevcooks.com/2017/11/savory-mushroom-kale-cheese-galette/

Yeah, in your face now.

(This post is definitely in partnership with Roth Cheese, but all cheese inhalings and ramblings are totally my own. We coo?)