Mushroom Galette
Photo by Lucy Alexander
A galette is a single crust hand-formed pie. It can be sweet or savory with just a slight adjustment to the dough and filling. If you like to cook, this is a versatile recipe and a must-have for your files. When your favorite fruit is in season, add half the salt and add a tablespoon or two of sugar to the dough. When it has rested for an hour, roll it out and add your fruit. I usually don’t add anything else if the fruit is sweet already because the dough is a bit sweet on it’s own. Just sprinkle some castor sugar over the top of the dough and voila!
This specific recipe is a savory galette—perfect to bring to your holiday dinner table. Not only that, you can make the components a day or two ahead, then just assemble and bake it on the day. I make this mushroom galette for the holidays mostly because the wild mushrooms are so spectacular at that time of year. Sometimes I roast more mushrooms than I need because the filling is so good. (If you have any leftover filling, hide it just in case you have someone in the house like I do who goes looking for the leftover mushrooms). The leftover roasted, slightly garlicy, cheesy mushrooms are delicious tossed into scrambled eggs or an omelet.
Note: Yotam Ottolenghi, a well known cookbook author and restaurateur, said recently (and I am paraphrasing here), that everyone has a different definition of simple. So when I say this is a simple recipe, I mean it’s simpler than making a pie.
Mushroom Galette
Adapted from “Field of Dreams” by Annie Sommerville
Filling:
2 lbs. of mushrooms cleaned and cut into bite-size pieces- wild ones or a mixture
5 cloves of garlic
2 tablespoons of olive oil
3 leeks
1 bunch of thyme
1/3 cup of white wine or dry vermouth
1 ½ cups Gruyere cheese grated
salt and pepper to taste
1/2-2/3 galette dough (recipe below)
Note: The dough needs to rest in the refrigerator for at least an hour
Preheat oven to 400°
Making the Filling:
Line a baking sheet with parchment paper. Place the mushrooms in a pile in the middle of the pan. Add two cloves of minced garlic, half the olive oil, and a little salt and pepper. Toss and spread evenly across the pan. Tuck in a couple sprigs of thyme and bake until the liquid has evaporated from the pan (30-40 minutes). At the half way point give the pan a shake.
While the mushrooms are roasting, slice the leeks lengthwise and rinse thoroughly to get out all the grit. Wipe them dry and slice in thin half circles. In a large skillet with a lid, add the remaining olive oil, sliced leeks, and a pinch of salt and pepper. Cook over medium low heat for 3 to 4 minutes. Add the last 3 cloves of minced garlic cover and lower the heat; cook until tender—about 6 minutes. Keep an eye on them so they don’t burn. Add wine and stir until almost evaporated. Set aside until the mushrooms are done. Toss the mushroom mixture with the leeks and cheese. *Filling can be made three days ahead and kept in the fridge.
Filling the galette:
When you are ready to assemble the galette, roll out the dough into an approximate 13” circle. It doesn’t have to be a perfect circle, as a matter of fact it is better if it is not. Keep in mind that you will be folding the dough in spots so it is good to have the dough as thin as possible. Place the dough on a parchment-lined baking sheet. Put the filling in the middle and spread it evenly, leaving two or so inches around the edges. Folding the edges over part of the mushroom mixture, make pleats with the dough until you have completed the circle. Whisk one egg with 2 tablespoons of water in a small bowl and brush over the entire crust. Bake for 35 to 40 minutes until golden.
Photo by Lucy Alexander
Galette Pastry:
1½ cups all-purpose flour
½ cup cake flour
1½ sticks cold unsalted butter
1 teaspoon of salt
½ cup of ice water
1 egg for the wash
In a large mixing bowl add flour, and salt and whisk for a minute to blend and aerate the dry ingredients. Dice the butter and add to the flour mixture. With your fingers or two forks, blend the butter into the flour until the mixture has pea-sized bits of butter in it. Add the water and blend until the dough starts to form a ball. Divide it into two and wrap in plastic and place in the fridge for at least one hour.
*Pastry can be made 2 days ahead and kept in the fridge
Photo by Lucy Alexander