MUSHROOM GALETTE RECIPE
A savory tart made with flaky pastry and a delicious combination of cheeses, mushrooms, and caramelized onions.
Provided by Mon Petit Four
Categories Appetizers & Sides
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
- Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
- Unroll the pie crust onto a baking sheet fitted with parchment paper or a silicone baking mat. Brush the egg white over most of the pie crust, leaving about a 1 1/2 inch perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
- Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg, over the cheese.
- Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
- Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
- Bake the galette for 20-30 minutes. If you're using store-bought crust, it will typically look golden and be ready in the 20-25 minute mark, whereas homemade pastry can take up to 30 minutes.
- Let the galette rest for 10 minutes on the baking sheet, then transfer to your serving plate.
Nutrition Facts : Calories 292 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MUSHROOM-BACON GALETTE
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie: The Way I Cook" is filled with a mix of sauteed bacon, leeks, and mushrooms tossed with fresh herbs, grated Parmesan, and best of all, chopped walnuts -- both the flavor and crunch are unexpected.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 16
Steps:
- Crust:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.
- Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)
- When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.
- Filling:Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.
- Preheat oven to 400 degrees with rack in center.
- Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)
- Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)
- Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.
MUSHROOM ASPARAGUS GALETTES
Provided by Food Network
Time 3h25m
Yield 6 galettes
Number Of Ingredients 19
Steps:
- For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
- Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
- Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
- Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
POTATO-MUSHROOM GALETTES
Steps:
- Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates.
- Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat.
- Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated.
- Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap.
- Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
- Serve once the galette is crisp and holds its shape, warm or at room temperature.
More about "mushroom galette recipes"
SWISS CHARD AND MUSHROOM GALETTE RECIPE - BON APPéTIT
From bonappetit.com
4/5 (89)Estimated Reading Time 5 minsServings 4Total Time 3 hrs 40 mins
- Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
WILD MUSHROOM GALETTE RECIPE - TZURIT OR | FOOD & WINE
From foodandwine.com
1/5 Category Savory PiesServings 6-8Total Time 3 hrs 20 mins
- Stir together flour, salt, and sugar in a medium bowl. Using a pastry cutter, cut in chilled cubed butter until butter resembles small peas. Using a fork, stir in 1/4 cup ice water. Stir in up to 1/4 cup more ice water, 1 tablespoon at a time, just until dough comes together. Shape dough into a disk, and wrap tightly in plastic wrap. Chill at least 2 hours or up to 3 days.
- Preheat oven to 400°F. Toss together mushrooms, olive oil, herb sprigs, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper on a rimmed baking sheet; spread into an even layer. Bake in preheated oven until mushrooms are just tender, about 20 minutes. Discard herb sprigs; set mushrooms aside to cool to room temperature, about 15 minutes.
MUSHROOM AND STILTON GALETTE - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 1 hr 5 minsServings 6
MUSHROOM GALETTE - HEARTH AND VINE
From hearthandvine.com
5/5 (2)Total Time 1 hr 55 minsCategory RecipesCalories 402 per serving
- Slowly add the ice water a little at a time until the mixture looks like oatmeal. Still separate but if you pinch some in your hand and gently squeeze, it sticks together.
MUSHROOM GALETTE - A BEAUTIFUL PLATE
From abeautifulplate.com
4.5/5 (98)Total Time 3 hrs 10 minsCategory Pizzas And Savory PastriesCalories 203 per serving
- Prepare Dough: Whisk together the all purpose flour and salt in medium mixing bowl. Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In a seperate bowl, whisk together the sour cream, lemon juice, and ice water. Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together. Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together. Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1 to 2 hours - or until chilled and firm.
- Prepare the Mushroom Filling: Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they've released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper.
- Add the butter and allow it to melt slightly. Add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garic and cook for an additional minute or until fragrant.
EASY MUSHROOM GALETTE RECIPE | THE MODERN PROPER
From themodernproper.com
Ratings 5Category Lunch, Dinner, Appetizers, VegetarianServings 6Total Time 1 hr 30 mins
- Once herbs are coated in flour and evenly dispersed, use a pastry cutter, or a fork to cut butter into flour mixture, forming pea-size crumbles
MUSHROOM GALETTE RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
4.2/5 (12)Total Time 1 hr 15 minsCategory DinnerCalories 392 per serving
- 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.
- 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.
SAVORY MUSHROOM GALETTE - THIS HEALTHY TABLE
From thishealthytable.com
Reviews 18Calories 447 per servingCategory Main Dishes
- To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
- To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
- Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.
- To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.
MUSHROOM GALETTE - CAROLINE'S COOKING
From carolinescooking.com
5/5 (6)Total Time 40 minsCategory Lunch or MainCalories 577 per serving
- Make the dough in the food processor by mixing the flour, salt and butter to form crumbs. Add the ricotta and water and pulse until comes together. Remove blade and bring the pastry together in a ball. Cover and chill until needed (you can make it a little ahead)
- Put 1tbsp butter and the oil in a medium skillet/frying pan over a medium heat. Add the onions and cook around 5 minutes until softened and just starting to caramelize.
- Add the mushrooms, garlic and thyme along with the rest of the butter. Soften and cook until the liquid has largely evaporated, stirring regularly. Set aside.
MUSHROOM & LEEK GALETTE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 30 minsCategory Vegetarian Thanksgiving Main Dish RecipesCalories 228 per serving
- To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
- Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
- Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
- To assemble and bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
MUSHROOM GALETTE - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
5/5 (1)Total Time 1 hr 20 minsCategory Main CourseCalories 421 per serving
- Place the almond flour, coconut flour, xanthan gum, butter, cream cheese, egg and salt in a food processor. Blend until the mixture becomes a soft dough.
WILD MUSHROOM GALETTES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Starters & NibblesServings 6
- Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through.
- Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg.
- Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss.
- Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet.
- Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp.
- Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away.
KETO MUSHROOM GALETTE · FITTOSERVE GROUP
From fittoservegroup.com
Reviews 3Calories 444 per servingCategory Low Carb Keto Pies
PORK, MUSHROOM AND ARUGULA GALETTE RECIPE | ONTARIO PORK
From ontariopork.on.ca
4.5/5 Category Lunch, DinnerCuisine LocalTotal Time 35 mins
EASY MUSHROOM GALETTE WITH LEEKS (SAVORY GALETTE) L THE ...
From themediterraneandish.com
5/5 (25)Total Time 40 minsCategory Appetizer, DinnerCalories 189 per serving
LOADED CHEESY MUSHROOM GALETTE RECIPE - FOOD52.COM
From food52.com
Reviews 6Servings 4-6Cuisine AmericanCategory Dinner
MUSHROOM AND LEEK GALETTE - THE SPLENDID TABLE
From splendidtable.org
FOOTBALL SAUSAGE, CARAMELIZED ONION, AND MUSHROOM SAVORY ...
From youtube.com
MUSHROOM-BACON GALETTE RECIPE (ALL MODELS) – JUNE OVEN
From juneoven.com
WILD MUSHROOM FRENCH GALETTE - WEB-ASSETS.SURLATABLE.NET
From web-assets.surlatable.net
WILD MUSHROOM GALETTE RECIPE USA - KERRYGOLD
From kerrygoldusa.com
CARAMELIZED MUSHROOM GALETTE RECIPE | KITCHN
From thekitchn.com
SAUSAGE GALETTE (CARAMELIZED ONION AND MUSHROOM SAVORY ...
From fabeveryday.com
MARY BERRY'S WILD MUSHROOM GALETTES - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love