Mushroom, Prosciutto, and Gouda Galette

Preparation Time10 mins Cooking Time40 mins Makes 8

Mushroom, Prosciutto, and Gouda Galette

Nutritional Information

Calories

183.24kcal (8 serving)

Total Fat

10.32g (8 serving)

Saturated Fat

4.47g (8 serving)

Trans Fat

0.0g (8 serving)

Cholesterol

15.58mg (8 serving)

Sodium

423.3mg (8 serving)

Total Carbs

15.68g (8 serving)

Dietary Fiber

0.73g (8 serving)

Sugars

7.82g (8 serving)

Protein

6.46g (8 serving)

Ingredients List
  1. 1 ea pie crust pastry
  2. 1 ea egg beaten with a splash of water
  3. 2 oz smoked Gouda cheese grated
  4. 8 oz sliced fresh Gourmet mixed mushrooms sauted in one 1 tbsp butter
  5. 6 slices prosciutto
  6. 1 tbsp Maille® Dijon Original Mustard
  7. 2 tbsp thyme leaves fresh

Directions

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1. Preheat the oven to 375°F. Place the rack in the lower third of the oven. Line the baking sheet with parchment paper

2. In a dry skillet over medium heat, add butter and allow to melt, then toss in sliced mushrooms and saute until just soft, 5 - 8 minutes. Remove from heat and add the Maille Dijon Originale, stirring through to coat, set aside

3. Place a 12-inch rolled-out pastry circle on the parchment-lined baking sheet. Leaving a 2-inch border around the edge of the dough, top the center of the pastry with prosciutto and the grated Gouda Cheese. Scatter the mushrooms over the cheese, and sprinkle fresh thyme. Fold the edges over, pleating pastry as you go and pinching to secure. Brush the pastry lightly with the egg wash.

4. Bake in the 375°F oven for 30 - 40 minutes or until light golden brown. Allow to cool for at least 10 minutes and serve.