Mushroom Galette

Sure, a picture of the WHOLE thing would have been nice...

When you hear that little French word, “galette,” you might think more of dessert than you would a main meal. But, this rustic tart form is pretty versatile. It can be as sweet or as savory as you’d like to make it.

While generally the dough is rolled out like a flat pancake, it folds over the top of whatever filling you desire. My favorite dessert has always been an apple galette. Far quicker and easier than an actual pie, it still has that apple pie taste and surely a good pairing for a scoop of vanilla ice cream.

While a galette is lovely served at the end of a meal, it can be the meal as well. In this dish, I used a combination of caramelized onions and shitake mushrooms. Once the mixture is cooled from the sauté pan, spoon onto the rolled out dough and fold the sides over the top adding a little egg wash for a nice golden brown.

 Here’s the recipe:

For the dough:

2 1/4 c. flour

1 c. butter, diced

1 egg, plus 1 egg and water for egg wash

1 TB white wine vinegar

Ice water

For the filling:

1 c. shitake mushrooms

1 c. thinly sliced onions

1 TB butter

1 TB olive oil

1/4 c. fresh thyme

1/4 c. parsley, chopped

Salt and pepper to taste

Preheat oven to 375 degrees.

Place the dough ingredients in a food processor and pulse until fully combined. Place on a floured surface and knead for about 5 minutes. Wrap ball in cling wrap and refrigerate for at least one hour.

In the meantime, heat skillet on medium high and then add butter and oil. Once melted, add the onions, thyme, parsley, salt, and pepper. When the onions have become soft and translucent, add the mushrooms, cooking down until the liquid has reduced. Set aside and cool.

Roll out dough onto a floured surface. Make sure the dough is evenly distributed and wide enough to fold over (approximately 10-12” diameter). Place the filling in the middle 2/3 of the dough. Fold the tops over leaving the filling in the middle uncovered. Brush egg wash on the dough before popping it into the oven.

Bake for 25-30 minutes. Serve immediately.