So the galette wasn’t quite round or perfectly pleated, but the result was divine. If you like strong cheese and lots of varied mushrooms, start making the dough now. The dough takes the longest since it needs an hour in the freezer and an hour in the fridge. But don’t worry, you can use that time efficiently by slicing all those mushrooms, green onions and even start on the salad with a homemade dressing (bonus recipe below!). Use your time wisely then indulge in this rich and savory dinner.
Source: Smitten Kitchen
1 1/4 cups all-purpose flour
1/4 tsp. salt
8 T. unsalted butter, cut into pieces
1/4 cup sour cream
2 tsp. lemon juice
1/4 cup ice water
1/2 ounce dried wild mushrooms, such as porcini or shiitakes
1 cup boiling water
2 T. unsalted butter
3/4 cup sliced green onions
2 garlic cloves, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 lb. assorted fresh wild mushrooms, washed and thinly sliced
1/2 lb. fresh button mushrooms, washed and thinly sliced
5-6 oz. Stilton or blue cheese
1. In a bowl, combine the flour and salt. Place butter in another bowl. Place both bowls in the freezer for 1 hour.
2. Remove the bowls from the freezer. Pour flour into food processor. Add the butter and pulse until the mixture resembles coarse meal.Pour mixture back into one of bowls. Make a well in the flour.
3. In a separate small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Add remaining liquid to flour. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Preheat an oven to 400.
1. Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
2. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more.
3. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
1. On a floured work surface, roll out the dough into a 12-inch round. Transfer to parchment lined baking sheet.
2. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
3. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate and enjoy with a side salad. Oh wait…bonus recipe!
4 T. champagne vinegar
6 T. olive oil
3 tsp. dijon mustard
2 tsp. maple syrup
salt & pepper to taste
– Combine all the ingredients and toss with salad.
Voila! A perfect meal!