Mushroom Zaatar Galette with Whipped Feta & Ricotta

Mushroom Zaatar Galette with Whipped Feta & Ricotta

Prep Time: 35 - 45 minutes

Cook Time: 45 - 55 minutes

Servings: 6 - 8

Ingredients

• 2 lbs mixed mushrooms of choice

• 2 cloves garlic, minced

• 3 tbsp olive oil 

• 1 tbsp butter

• 1 tbsp balsamic vinegar

• 4 oz feta 

• 4 oz whole milk ricotta 

• Zest of 1 lemon

• 2 tbsp za’atar 

• Salt and pepper, to taste 

• 1 tbsp dijon mustard

• Dill, mint or other herb, to garnish

• 1 recipe rough puff pastry or one sheet of store bought pastry

Directions

Prepare the filling

1. Heat a large cast iron skillet over medium-high heat. Once very hot, add 1 tbsp olive oil and ½ the mushrooms. You will want to cook the mushrooms in two batches to get better browning.

2. Spread out the mushrooms and stir occasionally. After about 7-9 minutes, remove the mushrooms into a bowl. Add 1 more tbsp of olive oil to the pan and repeat this process with the other half of the mushrooms. 

3. Once the mushrooms are lightly browned, add the other half of cooked mushrooms Season generously with salt and pepper. 

4. Add the butter and the minced garlic. Stir together and cook for another 1-2 minutes, then deglaze the pan with the balsamic vinegar.

5. Remove the mushrooms onto a plate and let them cool completely.

6. In a small blender, add the ricotta, feta, lemon zest, and pinch of salt. Blend until smooth and adjust the taste with salt.

7. Stir in 1 ½ tbsp zaatar. 

Assemble and bake

1. Preheat the oven to 425 F. If you have a pizza stone or large cast iron stone, place it in the oven to preheat as well. 

2. In a small bowl, mix together the remaining ½ tbsp zaatar and 1 tbsp olive oil. 

3. Roll out the galette dough into a 14-inch diameter circle. You can do this between two pieces of parchment paper, or on a lightly floured surface. 

4. Brush the dough with the dijon mustard, leaving a 2 inch border around the outside. 

5. Spread the ricotta feta mixture evenly on top of the mustard, and then layer the mushrooms on top. 

6. Fold the dough border over the filling, overlapping the dough every 2-3 inches and gently pinching to secure the crust in place.

7. Brush the top of the crust with the olive oil and zaatar mixture, then sprinkle with flaky salt. 

8. Carefully transfer the galette onto the pizza stone or a baking sheet. 

9. Bake for 10 minutes, and then turn the oven down to 375 F and bake for another 25-35 minutes until the pastry is deeply golden. 

10. Cool for at least 15-20 minutes, slice, and serve.