Galette with mushrooms and cheese

Ingredients

• salt to taste
• 600 g champignons
• 5 st. l. vegetable oil
• 300 g onion
• 1 tsp thyme
• 2 tbsp sour cream 25% fat
• 1 tbsp mustard
• 120 g cheese
• 80 ml vegetable oil
• 80 ml kvass
• 150 g wheat flour
• 50 g rye flour
• 1/2 tsp. year

Cooking

Step 1

Place the mushrooms in a bowl, cover with baking paper or cling film (make a few holes) and turn on the microwave at maximum power. Cook 3-5 minutes, until soft. Drain in a colander to drain the liquid. Return to bowl.

Step 2

Finely chop the onion. Heat vegetable oil in a saucepan, add onion and thyme. Close the lid and cook for 5-7 minutes over moderate heat until the onion is soft and browned. Transfer to bowl with mushrooms. Stir in sour cream and mustard, salt.

Step 3

Knead the dough. Pour butter and kvass into a bowl, salt, add both types of flour. Knead soft dough. Do not knead - once the dough has formed into a ball, it is ready to use.

Step 4

Preheat the oven with an inverted baking sheet in the middle to 200 C.

Step 5

On a piece of baking paper, roll or knead the dough with your fingers into a circle 3-5 mm thick. Using your fingers, knead the edges of the dough (about 2 cm wide) so that they are thinner than the middle.

Step 6

Put the mushroom filling in the middle of the tortilla. Raise the edges of the dough to cover the filling. Sprinkle with grated cheese. Transfer the paper with the biscuit to the hot baking sheet and bake for 20-25 minutes.