Truffled Mushroom And Spinach Galette

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until golden brown and tender, about 5-7 minutes.

3. Add the minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant.

4. Toss in the fresh spinach leaves and cook until wilted, about 2-3 minutes.

5. Drizzle the truffle oil over the mushroom and spinach mixture, season with salt and pepper to taste, and stir until well combined. Remove from heat and let it cool slightly.

6. Roll out the thawed puff pastry on a lightly floured surface into a circle or rectangle, about 12 inches in diameter.

7. Transfer the puff pastry to the prepared baking sheet.

8. Spoon the mushroom and spinach mixture onto the center of the pastry, leaving a border around the edges.

9. Sprinkle the shredded Gruyère cheese over the mushroom and spinach filling.

10. Carefully fold the edges of the pastry over the filling, pleating as needed to create a rustic look.

11. Brush the edges of the galette with the beaten egg to help seal and give it a golden color.

12. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.

13. Remove the galette from the oven and let it cool for a few minutes before slicing.

14. Garnish with fresh thyme leaves before serving.