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Home » Mushroom beet and blue cheese galette

Mushroom beet and blue cheese galette

May 29, 2014 by Runningtothekitchen Leave a Comment

Mushroom-beet-and-blue-cheese-galette-1

Mushroom beet and blue cheese galette

Prep time: 1 hour 25 minutes
Cook time: 45 minutes
Total time: 2 hours 10 minutes
Serves: 4

This mushroom beet and blue cheese galette has a flaky and buttery gluten-free exterior filled with deep savory flavors.

Ingredients

For the crust:
1¼ cup gluten-free baking flour (or all-purpose)
⅓ cup almond flour
½ teaspoon kosher salt
1 tablespoons raw sugar
6 tablespoons cold butter, chopped
¼ cup cold whole milk
1 egg yolk

For the filling:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 cup chopped red onion
10 ounces, baby portobello mushrooms, sliced (about 3 cups)
1 medium beet, peeled and chopped
1 tablespoon fresh chives, minced
2 tablespoons sherry vinegar
salt & pepper to taste
2 ounces blue cheese (I used a creamy goat’s milk blue cheese that went really well with this)

Instructions

View the full recipe at Running to the Kitchen →

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Filed Under: Gluten-Free, Main Dishes Tagged With: beets, blue cheese, galette, mushrooms

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