Paris mushrooms are the star ingredient of this very quich and easy galette, rustic savory tart as we call in in French. Tasty with lots of vegetables and a bit of cheese for a twist.
Meanwhile cut the mushrooms into large pieces of ithe same size. Then fry them for 5 to 10 minutes over high heat, season with salt and pepper. We just want to brown and precook mushroom.
If mushrooms released their vegetation water, drain them, that's important.
Bake galette
Roll out the pie pastry on a baking tray lined with parchment paper.
Arrange mushrooms, leaving 3 cm empty all around. Roughly fold over the edges as on the photos.
Place pieces of feta cheese here and there.
Brush the folded edges with the egg beaten (or with crème fraîche) this will help to nicely brown the crust.
Optional: you can add herbs (here thyme) or spices.
Bake 20 to 30 minutes in the oven at 180 °C / 350°F until the shortcrust pastry is cooked.
Notes
Serve warm. In France we name those galettes tarte rustique which literally means rustic tart. See information in the post.