Pork, Mushroom and Arugula Galette

Pork, Mushroom and Arugula Galette

Yield: Serves 6
Preparation Time: 15 minutes
Cooking Time: 20 minutes



  • 1 tsp (5 mL) margarine
  • 1 cup (250 mL) diced onion
  • 2 cups (500 mL) sliced mushrooms
  • 1/2 tsp (2 mL) dried thyme leaves
  • 1/2 tsp (2 mL) dried rosemary leaves
  • 1 clove garlic
  • 1 tsp (5 mL) low-sodium soy sauce
  • 1 cup (250 mL) diced cooked peameal bacon
  • 1/2 cup (125 mL) 2% cottage cheese
  • 2 eggs, beaten
  • 7 oz (200 g) pizza dough
  • 1/2 cup (125 mL) baby arugula 

Cooking Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. Heat margarine in a medium saucepan over medium-high heat. Stir in onion and cook for 5 minutes. Stir in mushrooms, rosemary, thyme, garlic, and soy sauce and cook for an additional 5 minutes or until liquid has evaporated and the mushrooms and onions are well browned. In a medium bowl, stir together the mushroom mixture, peameal bacon, cottage cheese and 1 egg.
  3. Roll out the pizza dough and cut into a 10-inch round on a parchment lined baking tray. Spoon the pork-mushroom filling into the center of the dough and fold up the sides. Brush the exposed dough with the remaining egg. Bake for 20 minutes or until the crust is golden brown. Let the Galette rest for 5 minutes before serving.  Sprinkle baby arugula on top to garnish, cut into 6 slices and enjoy. 

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