Mushroom and Cheddar Galette


I used to think a Galette was just a lazy person's "pie". Which, not to be a prude I think I still thing that. But hey, I'll be the lazy one here just so long as I get to eat these galettes! The actual word 'galette' means: a flat round cake of pastry or bread. Typically, I would think of a sweet treat only when I think of pie crusts/galettes. But, a savory galette is actually one of my favorite quick dishes for when friends come over, an appetizer for a dinner party, or even a brunch show stopper. It really is a show stopper, I mean look at it...

This recipe uses my fool proof pie crust and has an overnight step!

I have used the pie crust for a variety of different dishes before: pot pie, all the different fruit pies, and even some fruit galettes. The umami flavor of mushrooms, caramelized onions, and the unexpected extra sharp cheddar cheese-- now that is just out of this world.

No you cannot use pizza dough, it's not the same. You have to have those buttery, flaky, layers or it's just not the same. So don't skip the pie crust, and don't shy away from homemade pie crust. Follow my step-by-step recipe and trust the process, it will work I promise!

Recipe:

1 recipe of my Foolproof Pie Crust

1/2 yellow Onion, sliced thin

2 tbs. Extra-virgin Olive Oil

1 8oz. package of Mushrooms (any that you like, buttons, baby portobellos, cremini-- whatever you like)

1 tbs. Balsamic Vinegar

1 tbs. fresh Thyme

1/4 c. shredded, Extra-sharp White Cheddar Cheese

1 egg

1 tsp. Fleur de Sel (flakey salt)

Serves ~ 6


Directions: Make pie crust per the instructions. Roll it all the way out until it's about 14" in diameter; an imperfect circle is perfectly fine!

Preheat oven to 400 degrees. After I roll out my dough, I put it on top of the cookie sheet in the 14" circle and then I pop it back into the fridge for a few minutes. The key here is that the dough should always be cold so the butter doesn't melt until it gets into the oven--hello flakey layers!

While the dough is chilling, work on your filling. In a skillet, heat up olive oil on medium-high heat. Add in sliced onions and cook for 10-15 minutes until golden and translucent. Then add in mushrooms as these don't take that long to cook. When the mushrooms have slightly wilted and gotten soft (10 minutes or so), add in balsamic vinegar and stir. Lastly, toss in the fresh thyme, salt and pepper and take off the heat. You don't want this mixture pipping hot when you put it on your crust, remember-- keep things cold! So let this filling cool before adding to the crust.

Now that your crust is cold and your filling has cooled, take the crust out and add your shredded cheese. I used a zester because I wanted very thin shavings of cheese. If you don't have a block of cheese and are using pre-shredded cheese that's totally fine. I used an extra-sharp white cheddar. Add in a thin layer to the center of your dough. Don't go all the way to the edges, almost like a pizza. I leave about 2" to the edges.

Then add your mushroom mixture to the top of the cheese.

In a small bowl, whisk an egg to brush on the edges. If you'd like, add some more cheese to the top of the mushrooms (this part is optional).

Begin folding over the edges into an imperfect hexagon. It's meant to be imperfect, so don't stress about even folds. I start with the top and make one big fold. The edges will be on top of the mushrooms, this is perfect.

In between folds, you can brush on a little bit of egg wash to hold the edges down. Keep going all the way around until all the corners are folded over the mushrooms.

Now brush all the corners with egg wash (thin layers). Sprinkle some flaky sea salt on the edges (not a lot) just a bit.

Pop into the 400 degree oven for 25 minutes (edges should be gold and brown). You're really just wanting the pie crust to cook, the inside is already cooked through. This is totally different than if you had a raw filling.

Let it cool for a few minutes before cutting into slices!

#Breakfast #Brunch

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