Mushroom and Goat Cheese Galette
Recipe developed in partnership with Sweetsugarbean
As many of us are spending more time preparing meals at home, we hope this recipe provides you with some meal time inspiration.
Ingredients
Pastry
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter, cubed
- 4-5 Tbsp ice water
- 1 tsp vinegar
Filling
- 2 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- 1 lb cremini mushrooms, sliced 1/8-inch thick, divided
- salt, pepper
- 5 oz goat cheese, softened
- 1 Tbsp fresh thyme leaves, plus some for garnish
- zest of 1 lemon
- 1 egg yolk, beaten
Method
1. Place the flour and salt in a medium bowl. Cut in the butter with a pastry blender, or use your hands, until the mixture resembles coarse meal. Be sure to leave behind some pea-sized bits of butter. Stir in the vinegar into the ice water and gradually pour this over the flour mixture. Stir, using a wooden spoon, until the dough just comes together. Dump onto a lightly floured surface and shape into a disc. Wrap in plastic and refrigerate for 1 hour.
2. Over medium heat, melt 1 Tbsp of butter with 1 Tbsp of olive oil in a large skillet. Cook half of the mushroom slices. Season generously with salt and a pinch of pepper. Cook for 3-5 minutes, stirring occasionally. The mushrooms should release their liquid and become tender and nicely browned. Transfer the cooked mushrooms to a plate and add the remaining butter and oil to the skillet. Cook the remaining mushrooms. Transfer these to the same plate and drain off any liquid.
3. Preheat the oven to 375F.
4. Lightly flour the counter and roll the pastry out into a round (or thereabouts) 1/8-inch thick. Place it on a parchment-lined baking sheet. Crumble the goat cheese over the pastry, leaving about 3-inches of free space around the border. Sprinkle the thyme leaves and lemon zest over the goat cheese. Season with a pinch of salt and pepper. Lay the cooked mushrooms on top of the goat cheese. Fold the edges up and over the mushrooms. Brush the edges of the crust with the beaten egg yolk. Place the galette in the oven, on the middle rack.
5. Bake the galette for 40 minutes, or until the crust is golden and cooked on the bottom. Let cool for 5 minutes, then cut into wedges, garnish with thyme leaves and serve. Serves 3 as a main course or 6 as a side.
Enjoy!
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