Wild Mushroom and Herb Galette
Earthy mushrooms and fresh herbs are swirled over velvety fontina cheese, all wrapped up in the flakiest, most buttery pastry crust. The perfect appetizer, lunch, or side.
Ingredients
Pastry Dough
- 1 ⅓ cup all purpose flour plus more for dusting
- 1 tsp granulated sugar
- ½ tsp kosher salt
- 1 ½ sticks salted butter chilled
Filling
- 1 small yellow onion
- 1 tbsp extra virgin olive oil
- 16 oz. cremini mushrooms
- 16 oz. assorted gourmet mushrooms (oyster, shiitake, king oyster)
- 3 cloves garlic
- kosher salt
- freshly ground black pepper
- 6 sprigs fresh thyme
- 6 large leaves fresh sage
- 1 tbsp salted butter
- 1 tsp dijon mustard
- ½ cup dry white wine
- 8 oz. fontina cheese
Egg Wash
- 1 egg
Instructions
Pastry Dough
- In a large bowl, mix together the flour, sugar, and salt with a fork.
- Cut the chilled butter into 2-inch chunks and sprinkle them into the flour mixture. Using clean hands, press the butter into the flour. Use firm, sweeping motions with your palm to flatten and fold the butter into the flour, creating sheets or layers of butter.
- When the butter has been mostly flattened and worked into the flour, drizzle 3 tablespoons of cold water onto the mixture. Continue to fold the layers over each other until the dough forms a loose ball. If it won't come together, drizzle one more tablespoon of water over the dough and continue folding.
- When the dough is mostly combined with a few rough edges (no need to get it perfectly smooth and combined), fold into a square, wrap with plastic wrap, and allow to rest in the refrigerator, at least 30 minutes.
Wild Mushroom and Herb Galette
- Make the pastry dough and allow to chill while the rest of the ingredients are prepared.
- Thinly slice or dice the yellow onion. Add the olive oil and onions to a large skillet and cook over medium heat until they begin to soften, about 5 minutes.
- Slice the mushrooms and add to the skillet with the onion. Raise the heat to medium-high. Cook, stirring often, until the mushrooms begin to soften and release water, 2-3 minutes.
- Finely mince the garlic cloves and add to the mushrooms and onion. Season the mixture with kosher salt and black pepper.
- Strip the thyme leaves from the stem. Finely chop the sage. Add the thyme leaves, sage, butter, and dijon mustard to the mushrooms.Continue cooking, stirring often, about 6-7 minutes more, until the mushrooms are lightly browned.
- Stir the white wine into the mushroom mixture and continue cooking until the liquid has nearly completely evaporated. Remove from the heat and allow the mixture to come to room temperature.
- Preheat the oven to 400°F.
- Assemble the galette: Prepare a baking sheet by lining it with parchment paper, then sprinkling ½ tablespoon flour onto the parchment paper. Lightly dust a clean counter with flour. Roll out the pastry dough with a floured rolling pin into a circle, about 15 inches in diameter. The dough should be about ⅛ inch thick evenly across the circle. If the dough deeply cracks outward toward the edges, lightly pull, overlap, and pinch the cracks back together. Some small (1-2 inch) cracks toward the edges are fine.
- When finished rolling, transfer the dough to the prepared baking sheet. I like to do this by gently folding the dough circle in half, then in half again, taking care not to crack or break the dough. Then lift the folded dough onto the baking sheet and unfold back into the original circle.
- Slice or shred the fontina cheese. Layer the cheese onto the dough, leaving a 2-3 inch border of dough around the edges. Layer the mushroom mixture over the cheese in an even layer.
- Gently fold the edges of the dough over the filling. Beat the egg, then brush the beaten egg over the dough. Sprinkle the dough with salt and pepper. Sprinkle additional thyme leaves over the mushrooms if desired.
- Bake the galette at 400°F for 45-50 minutes, until the crust is golden and flaky.
- Allow the galette to cool for 5-10 minutes, then slice and serve with a fork.