With vibrant flavors and hearty texture, mushrooms are an easy ingredient to help add seasonal flare to the autumn spread. Use them in this delicious savory galette, perfect for mellow amber sunlight, gray afternoons and crisp air. It that can be easily served as an appetizer or as an entrée alongside a fresh salad. Portobello and champignon mushrooms are paired with a rich and sharp goat cheese, flavored with fresh thyme and rosemary thus making the filling, both aromatic and well-bound.
The hallmark of a galette, a classic French pastry, is a crispy and textured free-form crust that encases the filling in a perfect balance. Usually, the crust is not sweetened which makes it versatile enough to shelter both sweet or savory filling. It creates lovely ridges that surrounds and lock the filling. The charm of the galettes is their rustic look. Every galette is different and beautiful in its own way.
Since my last blackberry galette, I was thinking of preparing a mushroom goat cheese galette using a savory dough. This is prepared from simple ingredients such as flour, salt, butter, water, a splash of lemon juice and a little bit of sour cream. It can be easily prepared using a food processor or just your hands. To ensure a delicious, mouth-watering, buttery crust, all the dough ingredients need to be cold.
Portobello and champignon mushrooms are sauteed with butter, onions and garlic, deglazed with dry white wine and tossed with fresh rosemary and thyme. The goat cheese adds exceptional flavor and creaminess along a deep savory taste.
Yield: 1 galette Time: 2 hours
Ingredients for the savory dough:
- 150 g (1 1/4 cup) all-purpose flour, sifted
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, cold, cut into small cubes
- 1/4 cup sour cream, cold
- 60 ml (1/4 cup) ice water
- 2 teaspoons fresh lemon juice
Ingredients for the filling:
- 650 g (1 1/2 lb) mushrooms (equal amount portobella and champignon), thinly sliced
- 2 tablespoons butter
- 1 small onion, finely julienned
- 3 garlic cloves, smashed
- 120 ml (1/2 cup) dry wine
- large spring rosemary
- large spring thyme
- 113 g (4 ounces) crumbed goat cheese
Ingredients for the egg wash:
- 1 egg, beaten
- 2 tablespoons milk
- For the savory dough preparation, whisk together the ice water, fresh lemon juice and cold sour cream in a medium bowl. Set aside.
- Place the flour and salt in a food processor bowl and pulse twice to combine. Add the butter and processes until the mixture resembles coarse meal, for 8-10 seconds.
- With the machine still running, add the sour cream mixture in a slow, steady stream and pulse until the dough sticks together without being wet, no more than 30 seconds.
- Form the dough in a ball, wrap it in plastic and refrigerate for at least 1 hour.
- For the filling preparation, set a large skillet over medium heat. Melt the butter and then add the sliced mushrooms. Cook until almost all the liquid released from mushrooms has been evaporated.
- Add the sliced onions and the smashed garlic and sauté until translucent. Continue cooking until the mushrooms and onions begin to caramelize.
- Pour the white wine into the pan and deglaze. Add the rosemary and thyme springs. Continue cooking over medium-high heat until the wine is evaporated. Season with salt and pepper.
- Remove the pan from heat and allow the mixture to cool at room temperature. Before using the filling, discard the rosemary, thyme and garlic cloves.
- Once cooled, mix 2 ounces of crumbled goat cheese and stir gently. Set aside.
- To assemble the galette, preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.
- Remove the dough from the refrigerator and on well floured surface, roll it out in a 12-inch round. Transfer it to the prepared baking sheet.
- Spread the mushroom filling in the center of the dough, leaving 1-inch of pastry around the sides without filling. Fold the border up and over the filling to form a rim, pleating a necessary.
- Combine the egg with the milk and brush the exposed pastry edges with the egg wash.
- Bake in the preheated oven to 35-45 minutes, or until pastry is golden brown.
- Remove from the oven and allow the galette to cool for 5 minutes. Sprinkle with the remaining goat cheese.
- Slice and serve warm or at room temperature.
Tips and Tricks:
- If the dough is still crumbly after adding all the liquid, add more ice water, 1 tablespoon at a time.
- The dough can be made in advance and kept in the refrigerator for up to two days.