Crispy Mushroom, Potato and Blue Cheese Galette.

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Crispy Mushroom, Potato and Blue Cheese Galette

1 recipe herb pie dough
2 Tbs olive oil
2 cloves garlic, minced
3 oz oyster mushrooms, sliced
2 oz beech mushrooms
2 oz shiitake mushrooms, sliced
3 oz cremini mushrooms, sliced
2 Tbs rosemary
2 Tbs purple basil
1 Tbs thyme
salt and pepper
1/4 cup olive oil
6 oz fingerling potatoes, peeled and diced
1/2 oz blue cheese

In a large sautepan, heat olive oil and saute the garlic and mushrooms in medium heat until tender and slightly crispy. Lightly season with salt and pepper. Add the herbs and toss for a few seconds. Remove the pan from the heat and let the mushrooms cool.

In another sautepan, heat the 1/4 cup of olive oil and fry the potatoes until crispy. Transfer onto a paper towel and lightly season with salt and pepper. Let the potatoes cool.

Roll out the herb pie dough and cut into disks that are about 5-6" in diameter. Place some of the cooled mushrooms and potatoes in the center on the disk. Add some crumbled blue cheese. Fold the edges of the pie dough over the filling. let the galettes harden in the refrigerator for about 20 minutes. This will allow the dough to keep its shape while baking.

Bake in a 425F oven for about 25-30 minutes until golden brown and the bottom of the galette is cooked.

Serve with a salad of watercress and herbs.