Ingredients
For the pastry
1 1/4 c all-purpose flour
1/4 tsp salt
1/4 c ice water
2 tsp fresh lemon juice
8 TB (1/2 c, 4 oz) butter, cut into pieces
1/4 c sour cream or plain yogurt
For the filling
1/4 oz dried wild mushrooms (chanterelles, porcini, shiitake, etc.)
1 c boiling water
3/4 c sliced green onions
1 garlic clove, minced
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh thyme
1/2 lb assorted fresh wild mushrooms (chanterelles, porcini, shiitakes), brushed clean and thinly sliced
1/2 lb fresh button (white or brown) mushrooms, brushed clean and thinly sliced
2 TB butter
salt and freshly ground black pepper
5 oz Stilton or other good quality blue cheese
To finish
1 large egg yolk, whisked with 1/2 tsp water
Directions
For the pastry
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over the flour mixture and cut in the butter using a pastry blender or a fork until the mixture resembles a course meal. The biggest chunks should be about the size of a small pea.
In a small bowl, whisk together the sour cream, lemon juice and ice water.
Add this mixture to the flour/butter mixture. With your fingertips, mix the liquid until large clumps form. Pat the clumps into a ball. Do not overwork the dough.
Press into a disc. Cover with plastic wrap and refrigerate for 1-2 hours until very cold. (May be frozen at this point if not using the dough right away)
For the filling
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.
Heat the over to 400º F.
Heat a large saute pan over medium heat and melt the 2 TB of butter. Add the green onions, stir occasionally for about 5 minutes until soft. Add the garlic, rosemary, and thyme. Continue to cook, stirring for 1 minute. Increase the heat to high and add the fresh and rehydrated mushrooms. Season well with salt and pepper. Saute until the mushrooms are tender and the liquid they release is completely evaporated, about 8-10 minutes. Transfer to a plate and let the mixture cool.
For the galette
On a floured work surface, roll the dough into a 12-inch round. Transfer to an ungreased baking sheet (suggest lining with parchment paper). Crumble the blue cheese into a bowl, add the cooled mushroom mixture and stir well to combine. Spread the mixture over the dough, leaving 1.5-inch border. Fold the border over the mushrooms and cheese mixture, pleating the edge to make it fit. The center will be open.
Brush the outside of the dough with the egg wash for a deep, shiny color.
Bake until golden brown, about 30-40 minutes. Remove from the oven and let stand for 5 minutes. Slide the galette onto a serving plate or board. Cut into wedges and serve hot, warm or at room temperature.
Note: Galette keeps well in the fridge for 4-5 days if you want to make it ahead of time.
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