Cheater’s Galettes

Galettes are simple to make, even easier when you use refrigerated pie crusts. It’s true that the dough comes out better when you mix it yourself, but this cheater’s version works well too. Don’t worry if the dough doesn’t roll out to a perfect circle; part of the charm of a galette is its irregular shape.

We made a savory version with mushrooms, three members of the onion family and three types of cheese. Other combinations of sauteed or roasted vegetables with complementary cheeses would work equally well.

For a dessert galette, combine two tablespoons each of flour, ground almonds and sugar and use instead of the ricotta cheese. Substitute six cups of fresh fruit for the vegetable mixture and sprinkle an additional tablespoon of sugar over the entire galette before baking.

Straight from the oven, Triple-Threat Galette makes a delicious light dinner with a salad, but it’s equally terrific at room temperature for a picnic. Cut the wedges smaller and serve hot or cool as an hors d’oeuvre or first course.

TRIPLE-THREAT GALETTE

Homemade pastry for a double-crust pie may be substituted for refrigerated pie crusts.

6 mushrooms, sliced

1 small onion, thinly sliced

2 to 3 cloves garlic, sliced

1 tablespoon butter

2 teaspoons minced oregano

Salt, pepper

1 (15-ounce) package refrigerated pie crusts

1/2 cup ricotta cheese

1 cup shredded Jack cheese

1/2 cup shredded smoked mozzarella

1 egg, beaten

2 tablespoons water

1 green onion, chopped

Saute mushrooms, onion and garlic in butter over moderate heat until softened, 2 to 3 minutes. Stir in oregano and season to taste with salt and pepper. Set aside.

Stack pie crusts on lightly floured work surface. Roll out to 16-inch round. Slide onto ungreased baking sheet.

Spread ricotta onto pastry, leaving 3-inch border. Distribute mushroom mixture evenly over ricotta. Sprinkle with Jack and smoked mozzarella cheeses.

Fold up pastry rim to partially cover filling, forming soft pleats where dough overlaps. Combine egg and water and use to brush pastry.

Bake galette at 400 degrees 25 minutes. Sprinkle green onion over cheese and continue baking until pastry is golden brown, about 10 minutes. Serve hot or at room temperature.

4 to 6 servings. Each of 6 servings:

467 calories; 480 mg sodium; 89 mg cholesterol; 31 grams fat; 35 grams carbohydrates; 11 grams protein; 0.15 gram fiber.