Mushroom Galette
Ingredients
For Dough
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp sugar
- 3/4 tsp salt
- 10 tbsp unsalted butter cut into 1/2 inch pieces and chilled
- 7 tbsp ice water
- 1 tsp distilled white vinegar
For Filling
- 1 tbsp olive oil
- 1 lb baby bella (cremini) mushrooms washed, stemmed and thinly sliced
- 1/2 lb shiitake mushrooms washed, stemmed and thinly sliced
- 1 tbsp unsalted butter
- 1 medium white onion julienne cut
- 4 garlic cloves minced
- 5 springs of thyme more for garnish
- 1 spring of rosemary
- 1/2 cup dry white wine
- 3 oz crumbled goat cheese
- 1 large egg
- 1 tbsp milk
- salt
- pepper
- kosher salt
Instructions
For Dough
- Pulse the all purpose flour, whole wheat flour, sugar and salt in a food processor until combined.
- Add butter and pulse until pea size pieces are formed, somewhere around 10 pulses.
- Transfer the mixture to medium size bowl and sprinkle water and vinegar over it. With a rubber spatula or with your hand fold the mixture until a loose, shaggy mass forms.
- Transfer the mixture on a clean counter, press gently into a ~4 inch square and wrap tightly into a plastic wrap. Refrigerate for at least 45 minutes.
- Next, transfer the dough from fridge onto the a lightly flour counter and roll into a 11 by 8 inch rectangle (with short side of the rectangle parallel to the edge of the counter).
- Using a bench scrapper bring the bottom third of the dough over the middle third and then fold the upper third over it. It would look like a business envelope.
- Turn the dough 90 degrees counterclockwise and roll out again into a 11 by 8 inch rectangle and fold the thirds.
- Again turn the dough 90 degrees counterclockwise, repeat the rolling and folding the thirds. After the last fold, fold the dough in half to create a 4 inch square.
- Press the top of the dough to seal, wrap in plastic wrap and refrigerate for at least 45 minutes to up to 2 days.
For Filling
- Heat a 12 inch skillet over medium heat, add olive oil followed by mushrooms spreading them evenly across the pan.
- Saute the mushrooms until they have released their moisture, shrinking down considerably and began to caramelize. About 6 minutes.
- Add salt and freshly ground black pepper to your taste.
- Now add the butter and once it is melts slightly add the onions, thyme and rosemary.
- Cook, stirring frequently, until the onions are softened. About 5 minutes.
- Add garlic and cook for another minute.
- Deglaze the pan with sherry, scraping any brown bits that may have formed at the bottom of the pan. Cook until all the liquid has cooked and the pan is dry. Add additional salt and pepper if necessary.
- Let the mixture cool before assembling the galette.
For Galette
- Whisk the egg and milk in a small bowl and set aside.
- Add crumbled goat cheese to the cooled mushroom mixture.
- Adjust the oven rack to lower middle position, place baking stone on rack and heat the oven to 400 F.
- Remove the dough from the the refrigerator and let stand at room temperature for 15 to 20 minutes.
- Roll out on generously floured counter to 14 inch, around 1/8 inch thick circle.
- Transfer the rolled dough to parchment paper lined baking sheet. With a tip of paring knife cut five 1/4 inch concentric cricles in the dough, starting from 1 inch away from the center.
- Brush the dough with olive oil and spread the filling evenly, leaving 2 inch border around the edge.
- Grasp 1 edge of the dough and fold up outer 2 inches over the filling. Repeat around the circumference of the tart, overlapping dough every 2 to 3 inches; gently pinch the pleated dough to secure.
- Brush the dough with egg and milk wash and sprinkle some kosher salt if desired.
- Lower the oven temperature to 375 F. Bake until the crust is deep golden brown and the filling is starting to look brown, around 40 minutes. Rotate the sheet halfway through baking.
- Let the galette cool on a wire rack for 10 minutes before removing it from the baking sheet.
- Garnish with fresh thyme leaves.