Mushroom Goat Cheese Galette Recipes

MUSHROOM GALETTE RECIPE

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.

MUSHROOM GOAT CHEESE GALETTE

Steps:

• Prepare Filling: 5.Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute--the mushrooms will quickly begin to release their moisture--keep cooking until most of the liquid has evaporated. 6. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent--and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. 7.Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. 8.Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves). Assemble the Galette: 9.Preheat the oven to 400 degrees (F). 10.Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. 11.Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. 12.Spread the mixture into the center of the dough--leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms--leaving the center exposed. 13.Bake for 30 minutes--remove from the oven--sprinkle with remaining 2 ounces of goat cheese--and continue to bake for another 5-10 minutes. 14.Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.