This savory galette is filled with a mix of earthy goodness and just enough sweet to satisfy. It’s quick and easy with loads of flavor. Not to mention depth. Did I mention how quick and simple it is? Yes I sure did. Having a new toddler, I’m always looking to whip up something in a snap. And with just a few ingredients, you can have this rich galette as a light lunch, or bulk it up for a meatless dinner.
What is a galette you might ask. Well its a French term for a flat, round, flaky pastry where the edges are folded up around the pie or tart in a freeform. It can be sweet or savory and filled with whatever you’d like. Its more common as a dessert but when filled with ingredients like vegetables, meat and cheeses, it turns into a beautiful meal.
In the past few years, I’ve experimented with a variety of cheeses in the dough. Cheese adds another flavor dimension to the galette dough. And its perfect because it can be used for both savory and sweet fillings. In this recipe, I’ve used cream cheese. Im always whipping up cheesecakes for family gatherings, so there is always cream cheese on hand. You incorporate the cheese pretty much the same way you would the butter into the dough. Using cheese, you can skip adding water. It will add enough moisture to the crust. Then you have a flaky yet very textured and fluffy crust. You can also use cheese powder if you want the flavor and less of a moist crust.
If making a crust is not the way you want to go or you wish to cut time even more, a store bought pie crust from your favorite grocery store will work just as well.
As for the mushrooms, you can use any one or a combination of your favorites to add to the depth. Normally I use a good amount of mushrooms whenever I cook them because the tend to shrink down. But you can use as much or as little as you would like. For this recipie, I used portobello, shitake, champignon and chanterelle mushrooms. I just love the earthy taste of the latter. In combination with the carmelized onions and goat cheese, its an explosion of rich flavors in your mouth.
- 1 ½ cups all purpose flour, extra for dusting
- 8 tablespoons cold unsalted butter, cubed
- ¾ cup cold cream cheese
- 1 teaspoon salt
- 1 egg, beathen
- 1 cup Portobello mushrooms, sliced
- 1 cup Champignon mushrooms, sliced
- ½ cup Chanterelle mushrooms, roughly chopped
- ½ cup Shitake mushrooms, roughly chopped
- 4 tablespoons olive or vegetable oil
- 1 tablespoon unsalted butter
- ½ cup Carmelized onions, prepared
- 1 garlic clove, minced
- 3 oz Goat cheese
- 1 tablespoon dry or fresh thyme
- Salt and pepper to taste
- 2 tablespoon parmesan cheese
- In a stand mixer fitted with the paddle attachment, combine the flour, butter, cream cheese and salt. Mix on medium low for about 4 minutes until ingredients come together.
- Roll dough into a ball. Flatten and cover in plastic wrap. Allow to chill in the refrigerator for about 45 minutes.
- Preheat the oven to 450ºF
- In a pan over medium heat, add butter and oil. Toss in the mushrooms, stir to coat well with oil. Add the garlic and thyme. Season with salt and pepper. Cook until mushrooms are tender and and liquid has evaporated.
- Remove from heat. Stir in the prepared carmelized onions into the mushroom. Set aside.
- On a lightly floured surface, begin rolling out the dough into a circle. The thickness should be about 3 to 4mm. Not too thin. Transfer dough to a lined baking sheet.
- In not particular sequence, place goat cheese in the center of the dough leaving an 1 inch to 1½ inches around the border free. (you can place it last on the top of the mushrooms).
- Spread the mushroom filling on the top leaving an the same amount of space around the border as before.
- Begin folding over the edges in a pleating motion. It doesnt have to be perfect.
- Brush with the egg wash, sprinkle parmesan around the dough.
- Bake for 30 minutes or until golden brown. Transfer to cutting board and serve.
Let me know whats your favorite galette filling.