From The Spice & Tea Exchange®
1 TBS + 2 tsp Organic Extra Virgin Olive Oil
2 TBS Mushroom Paradise Spice Blend
2 tsp Garden Mirepoix Sea Salt, divided
From the Grocer
6 oz sliced cremini mushrooms
2 leeks (white & light green parts only), washed and sliced ½” thick
3 oz smoked Nova salmon
1 TBS sour cream
1 TBS Dijon mustard
1 (9”) frozen pie crust, just thawed
3 oz goat cheese, crumbled
2 oz grated Parmesan cheese
1 egg, lightly beaten
1 TBS fresh chopped parsley
PREHEAT oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
HEAT 1 TBS Organic Extra Virgin Olive Oil in a large non-stick skillet over medium heat. Add mushrooms, leeks and Mushroom Paradise Spice Blend. Cook until tender, stirring occasionally, 6-8 mins. Meanwhile, roughly chop the smoked salmon.
REMOVE skillet from heat, stir in sour cream, mustard, salmon, and 1 tsp Garden Mirepoix Sea Salt.
PLACE pie crust on parchment paper and cut 4 (¼”) circles around base of the dough. Brush dough with 1 tsp Organic Extra Virgin Olive Oil.
SPREAD half of the filling over the dough, leaving a 2” border around edge. Sprinkle half of both cheeses on top, followed by remaining filling and rest of the cheese. Drizzle 1 tsp Organic Extra Virgin Olive Oil over filling.
FOLD one edge of dough, up over outer portion of filling. Repeat around entire galette, overlapping dough with pleats. Gently pinch pleats together to secure.
BRUSH dough with beaten egg. Sprinkle with remaining Garden Mirepoix Sea Salt.
BAKE 10 mins and then lower oven to 375°F and bake an additional 20-25 mins until golden brown.
REMOVE from oven and let cool 10 mins on a wire rack before serving. Garnish with fresh chopped parsley.
Yield: 4 servings
Total Time: 1 hr 3 mins
Prep: 20 mins
Cook: 43 mins