Morel Mushroom and Thyme Galette Recipe

Preheat oven to 375°F (190°C).

In a large pan, heat olive oil over medium heat. Add in shallot and garlic, and cook until softened and fragrant.

Add in sliced morel mushrooms, thyme leaves, salt, and pepper. Cook until mushrooms are tender, about 5-7 minutes.

Roll out the pie crust into a large circle on a baking sheet lined with parchment paper.

In a small bowl, mix together ricotta cheese and grated Parmesan cheese. Spread the cheese mixture onto the center of the crust, leaving about 2 inches of crust on the edges.

Spoon the mushroom mixture onto the cheese mixture.

Fold the edges of the crust up and over the filling, pleating as you go around the circumference of the galette.

Brush the edges of the crust with egg wash.

Bake the galette for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.

Let cool for a few minutes before slicing and serving.