Long before I knew about The Dinner Doctor cookbook, I was raving about The Cake Mix Doctor, and for good reason. The recipes produced spectacular results, and the kitchen duty was light. Even I could create a masterpiece, thanks to Anne Byrn, the cookbook's author.
Still, I have to admit that The Dinner Doctor holds its own with recipes such as this month's featured offering. Try it and see what you think. I think that you will soon be sitting down, picking up that book you've been meaning to read for ever so long, snipping on a glass of white wine and nibbling on warm slices of this flavorful galette. Such a lovely way to pass a sunny afternoon.
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1 package (8 ounces) refrigerated crescent rolls
2 cups (8 ounces) mushrooms, sliced
3 cloves garlic, crushed in a garlic press
2 tablespoons olive oil, or butter, melted
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat leaf parsley
1 teaspoon dried oregano
Salt
- Preheat oven to 375 degrees.
- Unwrap the crescent rolls and unroll the dough. You will have 8 triangles. Please an ungreased baking sheet or pizza stone on a work surface. Arrange the triangles of dough so that they form an 8 pointed star. The pointed tips should face away from the center of the star. Start by placing one triangle in the 12 o'clock position, one in the 6 o'clock, one at 3 and one at 9. Place the 4 remaining triangles in the remaining empty spaces. The edges of the dough triangles should overlap each other slightly, but there will be a hole in the center of the star. Using your finger tips, press down on the dough to seal the edges where they overlap. To fill the hole, press the base of each triangle toward the center until the hole is evenly covered with dough. Then, using your hand, press down on the dough so that it is flat, with no gaps.
- Place the mushrooms, garlic, olive oil, 1/4 cup Parmesan cheese, and the parsley and oregano in a mixing bowl, and stir to combine. Season with salt to taste.
- Spoon the mushroom filling into the center of the dough, then pull the tips of the dough up, and fold them over the filling to create a bundle. There will be gaps between the triangles of dough on top of the filling. Press down slightly on the bundle. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the galette.
- Bake the galette until the crust is deeply browned and the mushroom filling bubbles, 22-25 minutes. Remove the galette form the oven, run a metal spatula underneath to loosen it, then slice and serve warm.