Mushroom and Egg Galette (Gluten-Free & Low FODMAP)
This Mushroom and Egg Galette is low FODMAP and Gluten-Free! Plus it is very simple to make, savory, cheesy and so delicious!
Ingredients
- 1 gluten-free pie crust *link of the recipe in the instructions
- 2 tablespoon olive oil
- 200 g lactose-free cream cheese
- 3 spring onions (only the green parts) (chopped)
- 150 g canned mushrooms (sliced)
- 150 g gruyere cheese
- salt & pepper (according to taste)
- 4 eggs
For Brushing
- 1 small egg (beaten) (optional)
Instructions
- Make the gluten-free pie dough. Use this recipe for a super flaky gluten-free pie crust.
To make the filling
- Heat a skillet over medium heat. Add the olive oil, the green parts of the spring onion, and canned mushrooms. And cook over medium heat for a few minutes, stirring constantly.
- Once they start to soften add the cream cheese, and season with salt and pepper.
- Cook for a minute or two, until the cream cheese melts.
- On a lightly floured surface roll each piece of dough into a 8 inch (20cm) circle.
- Place each onto a parchment paper lined baking sheet.
- Spread cheese over each dough leaving about ½ inch (2cm) around the edge.
- Spread mushroom & cream cheese mixture on top of cheese.
- Fold dough over the filling. And brush with beaten egg.
- Bake for about 20 minutes until slightly golden.
- Remove from oven and make a well into the center of each galette.
- Crack 4 eggs into 4 small different bowls. If eggs are too large remove some of the whites. Add an egg on each galette and bake for 10 minutes more until eggs are cooked.
- Enjoy! :)