Mushroom Thyme Galette

Yield: 6 servings

Recipe and Photos by At Elizabeth’s Table

Start a new delicious tradition for Thanksgiving this year. This Mushroom Thyme Galette brings all the cozy, savory flavors of the season together in a flaky, golden crust, with earthy sautéed mushrooms, fresh thyme, and a creamy, tangy tofu ricotta made with Hodo Miso Tofu. It's hearty enough to feel right at home alongside the holiday classics, and distinctive enough to earn a spot of its own. Serve it as a Thanksgiving appetizer, a savory side, or the centerpiece of a plant-based holiday spread.

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Ingredients

Tofu Ricotta

• 1 (8oz) package Hodo Miso Tofu Locate Product

• Juice of 1/2 lemon 

• 1 tablespoon nutritional yeast

• ½ teaspoon salt

  Sautéed Mushrooms

• 1 tablespoon extra virgin olive oil

• 1 pound cremini mushrooms, sliced

• 2 cloves garlic, minced

• 2 teaspoons fresh thyme

• 1 teaspoon salt

  Galette and Garnish

• 1 vegan refrigerated pie dough

• Extra virgin olive oil

• Fresh thyme sprigs, for garnish

Instructions

1. Preheat the oven to 425°F

2. Mash the tofu with your hands. Add to a bowl and mix with the remaining ricotta ingredients. Set aside.

3. Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally until the mushrooms are soft, and most of the liquid has evaporated, about 10 minutes.

4. Stir in the garlic, thyme, and salt. Let cook another 2-3 minutes.

5. Roll the pie dough into a circular shape, then arrange the tofu ricotta and cooked mushrooms on top, leaving an inch border.

6. Gently fold the edges of the pie crust over to form an outer crust around the fillings. Brush the crust with olive oil and bake for 25-30 minutes, or until the crust is golden brown.

7. Serve with a garnish of fresh thyme.