Mushroom Galette

🧂 Ingredients

• 1¼ cups (150 g) unbleached all-purpose flour

  fluffed, spooned, and leveled
• ½ teaspoon kosher salt
• 1 stick (½ cup; 115 g) cold unsalted butter

  cut into small cubes
• ¼ cup (60 g) cold full-fat sour cream
• 2 teaspoons freshly squeezed lemon juice
• ¼ cup (60 mL) ice water
• 1 tablespoon extra virgin olive oil
• 1 lb (16 oz) cremini (Baby Bella) mushrooms

  stemmed and thinly sliced
• ½ lb (8 oz) shiitake mushrooms

  stemmed and thinly sliced
• 1 tablespoon unsalted butter
• ½ large yellow onion

  finely julienned
• 2 large garlic

  finely minced
• 4-5 sprigs fresh thyme

  plus more for garnishing
• 1 sprig fresh rosemary
• ½ cup dry sherry
• kosher salt
• freshly ground black pepper
• 1½ oz aged blue cheese (or 3 oz aged goat cheese)

  crumbed (such as Point Reyes or Stilton)
• 1 large egg
• 1 teaspoon whole milk

Instructions

• 1 Prepare Dough: Whisk together the all purpose flour and salt in medium mixing
  bowl. Add the cubed butter and toss in the dry flour mixture, separating any
  pieces that stick together, until lightly coated. Use a pastry cutter to cut the
  butter into the flour until the mixture resembles coarse meal and butter pieces
  are no bigger than the size of small peas.
• 2 In a seperate bowl, whisk together the sour cream, lemon juice, and ice water.
  Create a well in the flour mixture and add the wet ingredients. Stir with a
  spatula until the dough begins to clump together. Transfer the dough and any dry
  bits to a lightly floured countertop. Use your hands to press and knead the
  dough gently until it comes together. Flatten into a thick disk, cover tightly
  with plastic wrap, and refrigerate for a minimum of 1 to 2 hours - or until
  chilled and firm.
• 3 Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over
  medium-high heat. Add the olive oil, followed by the mushrooms, spreading them
  evenly across the pan. Sauté the mushrooms, stirring every minute or so, until
  they've released their moisture, shrink down considerably, and begin to
  caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.
• 4 Add the butter and allow it to melt slightly. Add the julienned onion, thyme,
  and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5
  minutes. Add the garic and cook for an additional minute or until fragrant.
• 5 Deglaze the pan with sherry, scraping any brown bits that may have formed on the
  bottom of the pan, and continue to cook until the liquid has cooked off and the
  pan is almost dry. Season mixture with salt and pepper (*be mindful of salt, as
  we will be adding cheese to the mushroom mixture).
• 6 Transfer the mushroom mixture to a sheet pan to cool, spreading it into an even
  layer. Allow mixture to come to room temperature before assembling the galette.
• 7 Make the Egg Wash: Whisk together the egg and milk in a small bowl. Set aside.
• 8 Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven
  to 400°F (205°C) with a rack in the center position. Line a half sheet pan with
  parchment paper and set aside.
• 9 Remove the dough from the fridge and lightly dust with flour. If it is too cold,
  allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a
  floured work surface, roll into a 12-inch round. Transfer to the lined baking
  sheet. Note: If the dough warms too quickly or becomes sticky, chill in the
  refrigerator for 10 to 15 minutes before proceeding.
• 10 Crumble the blue cheese (or goat cheese) into a large bowl, add the cooled
  mushroom mixture (discard the thyme and rosemary sprigs), and stir together
  gently.
• 11 Spoon the mixture into the center of the dough, spreading it in a thick even
  layer, leaving a 1½ inch border on all sides. Fold and pleat the edges of the
  dough border over the mushrooms – leaving the center exposed. Lightly brush the
  edges of the dough with egg wash.
• 12 Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is
  golden brown in color. Place on cooling rack and allow to cool for 5 to 10
  minutes before slicing and serving. Garnish with fresh thyme leaves, as desired.
  Serve hot, warm, or at room temperature.

Nutrition Info