So… I was in one of those spaces this morning where I wanted to cook (and avoid doing laundry). I am there now too – hence the blogging in the middle of the day. But I just had to share what I made, ’cause well, yummy!
Take 1/2 walla walla onion and 6 crimini mushrooms and chop into rough pieces. Saute in 1 tbsp butter with a pinch of sea salt and 7 rosemary leaves torn into small pieces on med heat.
While you are letting this cook, slice 1 sweet potato into “chips” and add to a pot of water with a pinch of sea salt. Bring this to a boil. You cannot over cook this since you are going to whip it anyway.
You will need 1 pie crust for this recipe. Pie crust is one of the simplest things that you can attempt to make, but I like to keep a few ready made pie crusts in the fridge since I like to create food “on the fly”. Roll the crust out into the size that you desire and top the center with ricotta cheese about 1/4 inch thick.
Top this with a sprinkle of cayenne pepper and regular pepper and cover with mushroom mixture. We like to have a few already cooked chicken breasts in the fridge to use in recipes or for snacks, so take one of these and chop roughly. Place on top and cover with shredded parm.
Bring edges of dough up, pleating as you go and brush with an egg wash. Place in a preheated oven at 350 for 35 minutes.
Drain potatoes and put back into pot. Add 1/4 cup heavy cream, 1/4 cup milk, 1 cup shredded mixed parm/romano/asiago cheeses. Whip with hand blender until desired consistency. Top with more cheese and a few basil leaves chopped.
Galette should be coming out of the oven soon. Let it rest and it will look like this when you are ready to serve it.
Dress in your cute new top and go surprise your hunny with a picnic lunch at work.
Ahhh, I love summer. Ok… now I am going to do laundry. By-eee.
Lemonade Crate 