Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema

As you probably guessed, I've been having a lot of internal debate lately.  There are a lot of days where I just say, that's it. I want to quit the blog.  But then, like the hot girl at the gym, a recipe comes along that I have to share with you that changes my mind.  So I'm back here again.  So don't despair.



So what have you missed?  We had a delicious Valentine's Day dinner at what just might be our favorite restaurant in Chicago.  I am so excited for my a la Chicago cards to come in the mail so we can go back again ASAP.  The Monkey Scientist had a milestone birthday, which called for two cakes - a graham cracker torte from me and a carrot cake (his favorite) from his mom.  We had a romantic French dinner for our anniversary at a Chicago institution.  And now, of course, Cadbury Mini Eggs have returned to my daily food pyramid.  They almost make up for the fact that Spring has definitely not sprung yet in Chicago.



For my loyal DC following, I did make a quick trip back to my former home last month.  It was great to be back, even just for a couple of days.  I got in an amazing workout with my old trainer who I miss every time I work out in Chicago.  No one can kick my butt into shape quite like he can.  I also had a really great dinner at Maple with some friends I love and miss every day.  That little corner of Columbia Heights has really transformed since I moved with new restaurants and bars! I'm loving what's going on there food-wise.



Oh, you just wanted to hear about the tacos?  The tacos are incredible.  This is not your every-Tuesday taco.  It's definitely up a level.  The goat cheese crema has a kick from the jalapenos that I really enjoyed.  And the chicken is smokey, spicy and exactly what I needed.  Way better than my standard ground chicken/turkey (even though I do love my homemade taco seasoning blend).  It takes a little more work, but it's still a pretty easy weeknight dinner if you give yourself the time to roast the chicken.  We will definitely be having this one again soon.  Or at least making some more crema, because I could eat that stuff with a spoon. (OK, I did eat some of it with a spoon.)



Smokey Roasted Chicken Tacos with Spicy Goat Cheese Crema
slightly adapted from How Sweet Eats

Ingredients
1.5-2 pounds boneless, skinless chicken thighs
1 sweet onion, sliced
1 tsp smoked paprika
1/2 tsp Kosher salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
2 tablespoons olive oil
2 limes, sliced into wedges
spicy goat cheese crema
1 tablespoon coconut oil (or unsalted butter)
1/2 jalapeño pepper, diced
1 garlic clove, minced
1 tablespoon flour
1/2 cup milk
6 ounces goat cheese, crumbled
salt and pepper
for serving
whole wheat tortillas, warmed
chopped tomatoes
sliced avocado
diced red onion
tequila lime salsa
lime wedges

Instructions
1. Preheat oven to 425 degrees F. Spray a glass baking dish with nonstick cooking spray.
2. In a small bowl, combine the salt, pepper, paprika, chili powder, cumin, garlic powder, and cayenne, mixing to combine.
3. Pat the chicken thighs dry with a paper towel, then rub to coat with the spice mixture/
4. Spread the sliced onions evenly across the bottom of the baking dish, then set the chicken on top. Place lime wedges in between the chicken pieces. Cover tightly with foil and bake for 45-60 minutes.
5. Remove chicken and let cool slightly, then shred with two forks.
6. While the chicken is cooling, make the goat cheese crema:  In a medium saucepan, melt the coconut oil over medium heat.  When completely melted, add the garlic and jalapeno, cooking while stirring for 1-2 min.  Add the flour and whisk to form a roux.  Allow to cook for 1-2 minutes to brown very slightly.  Then, whisk in the milk.  Reduce the heat to low and allow to cook for another 1-2 minutes until thick.  Stir in the goat cheese until entirely melted, then season with salt and pepper.
7. Assemble the tacos on warm tortilla shells, with the shredded chicken, goat cheese crema, tomatoes, onions, avocados, and salsa.  If desired, top with fresh squeezed lime juice.


This recipe was featured on Full Plate Thursday!

An American Meal

We had the BEST dinner the other night.  Everything worked so well together, I just had to share it with you as a whole plate.  It's a perfectly American meal for the week of the 4th of July!

The meat of the meal (pun intended) was what I lovingly refer to as "Pork Chop ala Monkey Scientist".  I'm not totally sure of every step he makes to prepare it, but I know it involves maple syrup (my favorite), cayenne pepper, and a quick pan sear on a grill pan coated with olive oil from the Misto.  It's juicy and delicious - one of his specialties these days!



Next, what would pork chops be without apple sauce?  The Monkey Scientist told me about an amazing peach apple sauce that his mom buys, so I did my best to replicate it.  He told me I was very successful! Apple sauce is one of the easiest things to make from scratch, it just takes a little time and patience.  I was glad he suggested adding peaches because they added a perfect bit of summer flair to my go-to recipe.  My recipe is below and it's a yelleBELLYboo original, based on the applesauce knowledge passed down by my Nanny Paula (although it isn't nearly as good as hers) and my own preferences (maple. it's always maple) .



A week before we made this meal, we'd gone to the grocery store when we were both starving.  As we stumbled down the baking aisle, somehow a box of Jiffy cornbread mix ended up in our basket.  We decided it would go great with this meal, but I had to spice it up a bit.  I added a tablespoon or two of lavender, but otherwise followed the box instructions.  I think it added a nice flowery touch that elevated the cornbread nicely.

Finally, sticking with our southern theme, we made some beautiful swiss chard.  I don't usually cook swiss chard, but I couldn't resist its rainbow stems!  I used techniques I often use for kale or spinach and I think it came out wonderfully.  It added just a little bit of Asian flavor to our otherwise very-Americana meal.  I loved how it rounded out our plate.  The recipe below is another yelleBELLYboo original - I was feeling quite inventive this night!

If you're looking for a nice dinner to throw together, this one was so easy and yummy.  It was our favorite meal we've had in a long time!



Peach Applesauce


Ingredients
2 lbs Macintosh apples, peeled, cored, and sliced
3 peaches, peeled, pitted, and sliced
1 tablespoon maple syrup
1/4 cup raw or white sugar (more or less depending how sweet you like it)
1 tsp cinnamon
1/4 cup water

Instructions
1. Add all of the ingredients to a large pan and bring to a boil.
2. Reduce the heat to medium-low or low and continue to simmer for 30-40 minutes, until the apples and peaches are easily crushed with the back of a spoon.
3. Remove from heat and allow to cool.  Crush the apples and peaches with the back of a spoon until you have a chunky applesauce.  If you like your applesauce smoother, you can blend with an immersion blender or in the food processor.  Serve cold or at room temperature.


Swiss Chard with Goat Cheese and Almonds


Ingredients
1 tbsp sesame oil
1 tsp chili oil (can omit)
1 bunch Swiss chard
salt and pepper to taste
1/4 cup slivered almond (I used honey roasted)
1/3 cup crumbled goat cheese

Instructions
1. Heat the sesame and chili oils in a medium to large skillet with high sides over medium heat.
2. Wash and dry the Swiss chard and roughly chop.  Add to the skillet, season with salt and pepper, and cook down until wilted and soft.
3. Remove from heat and place in a serving dish.  Add the almonds and goat cheese and toss to mix.  Serve immediately.

Blackberry Lemon Goat Cheese Squares

For this week's barbecue, I convinced my friend to upgrade her contribution from a simple fruit salad to these amazing puff pastry squares. Even though she ended up nearly catching her apartment on fire (wax paper is not a substitute for parchment paper. Don't bake it!), I am so so glad she went the extra mile.

Not only are these the most impressive looking dish that anyone has ever brought to our Thursday night BBQs, they were completely delicious. I love that they fell somewhere in between sweet and savory - they could really be a dessert or an appetizer. The goat cheese is perfectly tangy and tart mixed with lemon and the blackberry brings just the right touch of sweetness, brought out by balsamic vinegar, without being overly sugary. And puff pasrty is always a hit with me - it's so flaky and wonderful. The touch of green doesn't add much flavor but it's nice pop of color that takes these to the next level.

If you want to impress your friends, definitely try this recipe out. My friend definitely impressed me!

Blackberry Lemon Goat Cheese Squares

from Shutterbean

Ingredients

6 oz goat cheese, at room temperature
1 tablespoon lemon zest
2 tablespoons honey
1/2 pint blackberries
2 tablespoons balsamic vinegar
2 sheets puff pastry, thawed
small handful arugula

Instructions

1. Preheat oven 400F. Line a baking sheet with parchment (not wax) paper or a silicon mat and set aside.
2. In a small bowl, mix the goat cheese, lemon zest and honey together.
3. In another small bowl stir the blackberries with the balsamic vinegar and let sit for 10 minutes. 
4. On a lightly floured surface, cut the puff pastry into 2 inch squares. Place squares onto the parchment lined sheet  about 2 inches apart and score a square into the pastry, making sure not to cut all the way through to the bottom.
5. Place a dollop of lemon goat cheese on top of each square and top with a blackberry. Bake squares for 15-20 minutes until golden.
6. Let squares cool and place a leaf of arugula under each blackberry. Serve warm or at room temperature.

Creamy Goat Cheese Polenta

Have you ever made polenta?  It sounds so fancy and looks so impressive but honestly it's one of the easiest things to make!  And, you probably have everything you need on hand - cornmeal, water, butter, and maybe some goat cheese?  You've got it?  Alright, then you have to make this!



I first made polenta under red meats.  It's wonderful to catch the juices from slow cooked pot roast or short ribs. But this week, I actually ate the polenta under healthy salmon!  When you're tired of mashed potatoes, rice, and pasta, polenta is a great and versatile alternative.  It's so easy, the Monkey Scientist made it this time while I was cooking the fish.



This tastes so wonderful.  Polenta is creamy but with much more flavor than pasta or rice.  It's a little bit sweet, and tangy from the goat cheese.  The butter adds the perfect amount of richness.  If it's just the 2 of us, I'll halve this recipe.  I'd say it should serve about 4, which works perfectly with my cherry salmon recipe!  There are so many ways to enjoy this polenta - what would you serve it with?



Creamy Goat Cheese Polenta
from the Pioneer Woman

Ingredients
1 c yellow cornmeal
1 tsp salt
2 tbsp butter
4 oz (by weight) goat cheese

Instructions
1. Bring 4 1/2 cups water to a boil.
2. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
3. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
4. When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.
5. Serve under your meat or fish main course and allow to soak up any juices.

Roasted Red Pepper and Tomato-Stuff Eggplant Rollups

Finally, I am back in the kitchen.  It felt so good to cook my own meal after a couple weeks of letting Mom and the Monkey Scientist cook for me.  They both make slam dunk dinners, but I just love the act of cooking - there's something about slicing veggies at the end of the day that I truly enjoy.



The Monkey Scientist had a great idea this week.  Instead of waiting until January to start resolutions, we're going to have some Fall resolutions.  Mainly, this involves eating healthier and exercising more.  I think this is great - I was so good in the first quarter of the year of following my resolutions (blog more, eat better, run a 5K) but I've let a lot of it slip.  This will be a great pick-me-up going into the often unhealthy holiday season.



For me, eating healthier is going to be a lot about eating with the Monkey Scientist without eating as much as him. I've mentioned before that a home-cooked meal lasted me a week before I met him, as I'd eat a little and have leftovers all week.  Now, it lasts that night.  My rule is to try to let him eat 2/3 of what I make - we'll see how it goes.  Also, just making some healthier foods!



This recipe came from the Weight Watchers' New Complete Cookbook, which a friend recently borrowed from the library and let me make a couple photocopies out of it.  It's a super easy cookbook, and it's all available on Google Books, so I recommend checking it out.  I plan to make a few more recipes from it in the coming weeks.  It has loads of options for Meatless Mondays - like this one!



Weight Watchers designed this recipe to make 4 servings, and 1 serving has only 95 calories and 5 g fat (my adjustments only related to spices, so this should still be about right), so even if I ate almost 2 servings that's a pretty light dinner.  (Complete nutrition facts are available in the cookbook, see link in the recipe). The eggplant is meaty and filling so I wasn't left hungry or missing meat.  I served it up with some seasoned brown rice (made in the rice cooker - getting way better at using it!) which is healthier than pasta or white rice.



Of course, I kicked up the spice.  Feel free to leave out the cayenne and red pepper flakes if that scares you. I had a little bit of a portion issue on the stuffing - my tomato was too small and my onion was a little too big, so I'd adjust that next time.  I'd also probably roast the tomato and onion along with the red pepper.  I'm just not a huge fan of raw onion.  I found rolling the eggplant to be pretty difficult and it didn't come out quite as pretty as I would have liked.



Still we liked this recipe.  I liked the small amount of goat cheese instead of loading it with ricotta.  All the veggies made it pretty hearty and I enjoyed the kick from the cayenne and red pepper flakes.  The Monkey Scientist said he didn't know what to expect, but was pleasantly surprised (he might not have used exactly those words).  Overall, a nice, easy, healthy dinner.



Roasted Red Pepper and Tomato-Stuffed Eggplant Rollups
adjusted from Weight Watchers' New Complete Cookbook

Ingredients
1/4 c crumbled soft goat cheese
1 large plum tomato, chopped (optional - roasted)
1 chopped roasted red pepper
1 small onion, chopped (optional - roasted)
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp crushed red pepper flakes
1 (1-lb) eggplant, cut lengthwise into 8 slices
Olive Oil non-stick spray (I used Pam)
1 tbsp extra virgin olive oil
2 tbsp chopped fresh mint

Instructions
1. Stir together goat cheese, tomato, roasted red pepper, onion, oregano, 1/4 tsp salt, black pepper, crushed red pepper, & cayenne in a medium bowl.
2. Spray Forman grill with olive oil nonstick spray and preheat.  Lightly spray eggplant slices with nonstick spray and sprinkle with remaining 1/4 tsp salt.  Place eggplant on Forman grill and grill until well marked and tender, about 3 minutes. (note: only the bottom got marks on my Forman, but it should be ok!).  Transfer to plate; let cool.
3. To assemble rollups, spoon about 2 tbsp of tomato/onion/red peper mixture on wider end of each slice of eggplant.  Rollup tightly and place, seam side down, on platter (use a toothpick if needed).  (At this point, if you want you can roast in a 450 degree oven for 20 min or so). Drizzle oil over rollups and sprinkle with mint.

Spinach, Goat Cheese, and Pesto Orecchiette with Sausage and Pine Nuts

The other day, the Monkey Scientist and I were shopping at Trader Joe's (my favorite) and I found this orecchiette, and I was inspired.  I knew exactly what I wanted to make - and it turned out my intuition was spot on.

Orecchiette (little ears) are a fantastic pasta when you're adding lots of fun ingredients - they're the pasta version of Tostito's Scoops.  My inspiration was to mix healthy spinach with pesto to blend it in and make it delicious.  Then to add some goat cheese for warmth.  To top it with toasted pine nuts for crunch.  And then, add it some seared sausage for protein (the MS loves his protein) and spice.

On a side note, did you notice my new plate?  I was down in the U Street neighborhood a couple of weeks ago when it started POURING on us and we we took cover in an antique store.  They're moving locations, so they were having a big sale.  I got 6 of these plates for $10 - I was pretty excited.  I think they're kind of funky!

The pasta dish is ah-mazing.  How can you go wrong with spicy sausage, pasta, and goat cheese? Really, you can use any sausage you like, but I'm all for spicy sausages like Spicy Italian Chicken and Chorizo. AWESOME.  It filled our bellies after a long day of running around in the rain in Old Town Alexandria.  Is that a theme lately, getting caught in the rain?  If it means enjoying yummy dinners like this, I'm all for it.

Spinach, Goat Cheese, and Pesto Orecchiette with Sausage and Toasted Pine Nuts


Ingredients
1 bag orecchiette (I got mine at Trader Joe's)
2 tbsp extra-virgin olive oil, divided
2 links Spicy Italian Chicken Sausage (...Trader Joe's)
1 link Chorizo (ok this was from Giant!)
2-3 tablespoons prepared pesto (again, Trader Joe's)
1 1/2 cups chopped frozen spinach, defrosted
2 oz goat cheese
3 tbsp pine nuts
freshly ground pepper
2 tsp crushed red pepper flakes


Instructions
1. Boil pasta according to package instructions.  Drain and return to pot. Toss with 1 tbsp olive oil.
2. Chop chicken sausage into 1 inch slices and remove Chorizo from casing and chop with edge of wooden spoon.  Heat 1 tbsp oil over medium heat, and cook sausage until Chorizo is cooked through and chicken sausage is browned on both sides.
3. Toast pine nuts in a small saute pan over medium heat until just browned.  Watch so that they don't burn!
4.  Add sausage, pesto, spinach, goat cheese, pine nuts, pepper and red pepper flakes to pasta and stir well to combine.  Serve immediately.

P.S. I'm going on vacation until after Labor Day, and the blog is going to vacation with me.  I'll be back and cooking again in September. Have a safe and happy holiday!

Simple Lunch: Salad with Goat Cheese, Cukes, and Tahini

Based on the fact you don't see a new blog post every day, you must realize I don't make a big extravagant dish for every meal.  A lot of things are so simple they don't seem blog-worthy.  Sometimes, though, the most simple dishes are exactly what you're looking for and all you need is a little inspiration!

When I don't have much time to throw something together - which is almost always the case in the morning when I'm making my lunch - I love to make a simple salad.  I'm not a big salad dressing person (the ingredient list always frightens me) so finding new inspiring ways to top my salad is always a big challenge.  Often I go with some fresh squeezed lemon and garlic salt, but lemons get really expensive when you can't grow them yourself!  This week, I tried topping it with tahini paste and hot sauce - it was a fun, healthy, flavorful alternative to dressing.

I hope my recipe will inspire some new ingredients for your salad (I was inspired by my falafel burgers!).  I meant to add raisins but forgot at the last minute.  I would have loved to add some bell pepper (I used to hate these when I was younger, now I can't stop eating them!) but I had run out.  You can just feel free to use anything you have on hand!

Simple Salad with Goat Cheese, Cucumbers, and Tahini

Ingredients:
1 cup lettuce (I used mixed baby greens)
2 tbsp goat cheese
1/4 c cucumbers, sliced
1 1/2 tbsp tahini paste
8 dashes hot sauce (I used Frank's Red Hot)
1/4 tsp ginger powder
1/3 tsp garlic salt
freshly ground pepper

Instructions:
1. In a large bowl or tupperware, combine lettuce, goat cheese, and cucumbers.
2. Drizzle tahini over veggies and cheese. Dash with hot sauce. Sprinkle with ginger powder, garlic salt, and pepper.
3. Place lid on tupperware, or a plate over the bowl, and shake well to mix all the ingredients. (Make sure lid is on or you're holding the plate tight so you dont have salad all over the floor!)

Spinach and Goat Cheese Turkey Burgers with Homemade Buns

I love ground turkey.  Not only is it tasty and healthy, it's cheap!  I bought all-natural, 97/3 ground turkey for LESS THAN $3 today!

Right before leaving work I very quickly had to find something to make for dinner.  These burgers seemed like a quick and easy dinner.  I am not a big feta fan so I substituted it for  goat cheese, which I LOVE.  I don't even know why they make cheese from cows when they can make it from goats!

I have decided recently to give up purchasing bread.  Most companies use high fructose corn syrup and other un-natural ingredients - so it is much more healthy to make it myself and not that difficult!

These buns were easy to make, but I think I added too much flour.  I'll have to try this recipe again to give it a fair shot.

The burgers on the other hand were DELISH!  I learned from Bobby Flay to salt and pepper the outside of the burger instead of mixing the seasonings inside.  It helps create a nice crust on the outside of the burger.  The goat cheese make the burgers creamy and yum.

I also added caramelized onions, ketchup, and Chulula on top of the burger.  It was a perfect dinner after today's run! 

 

Spinach and Goat Cheese Turkey Burgers
Adapted from Eat, Live, Run 
Ingredients:
1.3 lb ground turkey
1 egg, slightly beaten
1 box frozen spinach (about half of a bag), defrosted and squeezed dry
3 oz goat cheese
1 tsp salt + pinch of pepper
Directions:
Mix together all ingredients with your hands and form eight small patties. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked. Serve on toasted buns with extra cheese, hot sauce, sliced onion, lettuce and ketchup.

Homemade Burger Buns
from creationsbykara 
Ingredients: 

• ¾ cups Hot Water
• 2 Tablespoons Oil
• 2 Tablespoons Sugar
• 2 teaspoons Instant Yeast
• 1 teaspoon Salt
• 1 whole Egg
• 2-¾ cups Flour - half AP, half whole wheat (I used much less and probably could have used less)

Instructions:
Combine all the ingredients with about 1 1/2 cups of the flour in a large bowl. I use my Bosch. Beat till smooth. Add enough flour to make a dough that is slightly sticky, but doesn’t stick to your fingers. Knead for about 5 minutes.
Let dough rest for a couple of minutes, then divide into 8 portions. Roll each portion into a ball. Place on a well-greased cookie sheet and press down with the palm of your hand to flatten slightly. Let rise till doubled. (Mine took about 30 minutes, but it depends on the temperature of your kitchen.) Bake in a preheated oven at 350F for about 15-18 minutes. Cut in half and serve, for the yummiest hamburger you’ve ever had.
Note: If you want sesame seeds on top, take them out of the oven after 10 minutes of baking. Brush with beaten egg white and sprinkle with sesame seeds. Then return them to the oven for the remaining 5-8 minutes.

Mushroom and Goat Cheese Galette

I love goat cheese. Every once in a while, Chavrie will send me a coupon and I'll feel inspired to make a great goat cheese based dish.

Yes, $1 off inspires me.  Don't judge.


I searched on foodblog search for a good goat cheese recipe but wasn't finding exactly what I wanted until I came across a mushroom tart that reminded me of one of my favorite recipes ever.  So I decided it was time for some seasonal adaption to our summer favorite.

Something I used to hate about this recipe but now love - the time it takes to refrigerate the dough.  It forces me to go down to the gym or do my laundry - things I always tend to procrastinate because I have to finish making dinner.

YUM YUM YUM!  The only issue is that it had a thin layer of water/liquid on top when it came out of the oven.  I soaked it up with a paper towel - but there has to be a way to prevent his from happening.  Maybe you could try drying out the mushrooms like Deb did the zucchinis.  I think there is probably liquid in the onion and spinach that would need to be soaked up too.  Any suggestions?

Mushroom and Goat Cheese Galette
adapted from smitten kitchen and insanity theory

Serves 6

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
2 portobello mushrooms, sliced into 1/4 inch thick slices
2 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
6 oz fresh spinach
1/2 small onion, chopped
1/2 cup ricotta cheese
4 oz goat cheese, crumbled

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: In a large saucepan, heat 1 tbsp of the olive oil over medium high head.  Add the onion saute until almost soft, about 5 min.  Add the spinach and continue cooking until spinach wilts, about 2 min. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, goat cheese, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.  Add in the onion and spinach mixture.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper or a sil-pat, it will be easier to transfer it to a plate later). Spread the cheese and onion mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the mushrooms attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the mushrooms. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the mushrooms are slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.