Galette Champignon

Ingredients

• 3 x puff pastry sheet
• 1 clove garlic
• 1 dl crème fraîche
• ½ tsp salt
• ½ tsp black pepper
• ½ x yellow onion
• 125 g champignon
• 100 g parmesan

Method

1. Let puff pastry sheets thaw on the kitchen counter.
2. Mince the garlic and add to a small bowl along with creme fraiche, salt and pepper. Mix well and set aside.
3. Thinly slice the onion and mushrooms, and fry in a frying pan with oil or butter until the onion is caramelised and the mushroom has reduced in size.
4. Place the puff pastry sheets on a baking sheet. Create a large rectangular shape, make sure they overlap a little, and then roll them together with a rolling pin. Make a few holes in the dough with a fork. Top with the crème fraîche mixture, mushrooms mix, and grated parmesan. Bake in the middle of the oven at 220 degrees celsius for about 12-15 minutes.