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Hi Bold Bakers!
My recipe for this Mushroom Galette is one of my most favorite savory creations to date. While typically a galette is sweet, filled with fruit and pie-like fillings, I took the idea of a galette recipe and turned it on its head. Instead, I filled it with super rich and satisfying savory ingredients like thick ricotta cheese, creme fraiche, sauteed mushrooms, aromatic thyme, and garlic.
The mushroom and cheese filling is encased in my super simple rough puff pastry and baked to golden brown perfection. This recipe is super sophisticated yet easy to make.
What is rough puff pastry?
Puff pastry can be difficult to make, which is why most people resort to using the store bought stuff. While there’s nothing wrong with taking some help from the store, this mushroom galette recipe starts with my homemade rough puff pastry.
Made by grating frozen butter into flour then adding ice cold water, this pastry is delicate and filled with lots of little pockets of butter. This is what creates a flaky light crust, signature rough puff pastry. The beauty of this recipe is how quick it comes together and all by hand.
After it sets up in the fridge, I roll it out to shape the base for my lovely mushroom and cheese mixture.
How do you sauté mushrooms?
I know this might seem like a question that doesn’t need answering, but properly sautéing the mushrooms for the filling of the galette recipe is a super important step in creating the flavor of this recipe.
After thinly slicing the mushrooms, the secret to sautéing them is high heat and to not crowd the pan. This means sautéing the mushrooms in batches. Try 3-4 batches, flavoring along the way with salt, pepper, thyme and fresh minced garlic. The result is an almost caramelized mushroom mixture.
This is well worth the extra step, because if you try to sauté all the mushrooms at once they release a lot of water and steam and stew as opposed to sautéing.
Is making a galette recipe easier than a pie?
Since my mushroom galette recipe utilizes a free form crust, it is easier than making and shaping a traditional pie.
After adding the ricotta cheese mixture to the mushrooms then rolling out the crust all you do is spoon over the filling and fold up the edges of the crust. The look of the finished baked galette is rustic and gorgeous. The flavor is so rich, your friends and family will go crazy for it!
What can I fill a galette with?
The truth is you can fill a galette with whatever blend of veggies or fruits you like. I think this mushroom variation might be nice with bacon or sausage. Or, to keep it vegetarian, experiment with adding more veggies like asparagus and sautéed peppers.
Once you master the method, get creative and enjoy!
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Mushroom Galette Recipe
Rough Puff Pastry
- 14 tablespoons (7oz/198g) butter, frozen
- 1/2 cup (4floz/115ml) water, chilled
- 1 tablespoon lemon juice
- 2 1/3 cups (11 ½ oz/ 325g) all-purpose flour
- 1/8 teaspoon salt
Rough Puff Pastry:
- Place your butter in the freezer for a minimum of 2 hours but preferably overnight.
- In a jug mix together your water and lemon juice and set aside.
- In a large bowl mix together the flour and salt. Now I’m going to sound like a home economics book but you need everything to be cold to yield a great pastry so feel free to put the bowl of flour in the fridge to chill.
- On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour in with a knife. Frozen butter is my secret ingredient, the colder the butter the flakier the pastry. (Remember, this is a shortcut Rough Puff pastry, so we aren’t folding and doing that whole process. I’m all for process but if you get a great result with less work then I’m all for that.)
- Add in the liquid, holding a little back just in case you don’t need it all. Using your hand bring your pastry together gently. You want to add just enough water to bring the pastry together. Too much water will not yield you a flaky dough.
- Bring the dough together to form a ball. Wrap in cling film and place in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze to use at a later day.
- Note: Once you put the pastry in the fridge and it relaxes it will get a little wetter so factor that in.
Mushroom Thyme Filling:
- While your rough puff pastry is chilling prepare your filling: Heat a large skillet to medium-high heat. Add in 2 tablespoons of butter and a handful of mushrooms, being careful not to overcrowd the pan. Leave the mushrooms undisturbed for 3-4 minutes.
- Next, add to the pan 1/4 of the minced garlic, thyme, salt and pepper. Mix throughout and allow the mushrooms to continue cooking until fully cooked and caramelized, about another 4 minutes. Repeat this process until all of the mushrooms have been sauteed. Set cooked mushrooms aside.
- In a medium bowl combine the ricotta cheese, egg and creme fraiche. Lastly, fold in the cooked mushrooms. Set aside.
To assemble the galette:
- Preheat the oven to 400°F (200°C) then line a baking tray with parchment paper. On a lightly floured work surface roll the pastry out to a 12-inch circle then fill the center of galette with the mushroom and cheese mixture, leaving a 1 1/2 inch border around the edges of the circle.
- Gently bring the outer edges of the pastry up over the filling. Carefully transfer the galette to the lined baking tray then brush the crust of the galette with egg wash.
- Bake the galette for 35-40 minutes or until the crust is a beautiful golden brown. Allow to cool for 10 minutes before slicing before serving.
- Cover and store in the fridge for up to 3 days.