This savory galette comes together quickly and makes an impressive meal. The prepping and baking time takes about 2 hours. We ate this galette to ring in the new year. Bring a pot of water to boil while you prepare the galette dough. Once the water is boiling parboil the potatoes for 10 minutes. While the galette dough is resting, chop the herbs and prep the mushrooms. Any mixture of mushrooms will do, if you don’t have green onions, use leeks, or a mixture of both.
Ingredients:
1 recipe for galette dough crust (see here)
4-5 medium potatoes, peeled, partially boiled, and kept whole
2 tbsp olive oil
6 medium shittake mushrooms, wiped clean
2 tbsp olive oil
1 and ½ cups whole white or brown mushrooms, wiped clean
1-2 tsp white wine vinegar
1 bunch green onions, chopped
3 cloves garlic, chopped
3 tbsp parsley, chopped
½ tsp salt and fresh cracked black pepper
4 oz goat cheese (about less than ½ cup)
¼ cup heavy cream
Preheat oven to 400 F (or do this once you are half way through these directions)
Directions:
Roll out the dough as best you can to make a 14 inch circle. Set a cookie sheet upside down and have it close and ready. When the dough is rolled out, fold it gently into thirds and put it in the middle of the upside down cookie sheet. Unfold the dough, the dough should hang off the edges. Put the filling in the middle of the pastry crust and continue filling and gently speading it out. You should leave 2-3” at the border. Now fold the remaining dough over the filling as pictured above. Brush with milk, or a little remaining cream and bake for 45 minutes at 400 F, or until golden brown. Serve once cooled.
4-5 medium potatoes, peeled, partially boiled, and kept whole
2 tbsp olive oil
6 medium shittake mushrooms, wiped clean
2 tbsp olive oil
1 and ½ cups whole white or brown mushrooms, wiped clean
1-2 tsp white wine vinegar
1 bunch green onions, chopped
3 cloves garlic, chopped
3 tbsp parsley, chopped
½ tsp salt and fresh cracked black pepper
4 oz goat cheese (about less than ½ cup)
¼ cup heavy cream
Preheat oven to 400 F (or do this once you are half way through these directions)
Directions:
- Bring a large pot of water to boil over high heat. Once boiling, add the potatoes and turn heat down to medium. Simmer for about 10 minutes. Drain the potatoes in a colander so they can cool down.
- Prepare the galette dough (see instructions here). The hand made crust makes the dish feel and taste very rustic. It is worth making from scratch. Cutting up the butter into small cubes helps the butter integrate with the dough. Let the dough rest in the fridge while you prepare the rest of the ingredients.
- Heat up 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add in the mushrooms. Turn heat down to medium after 3 minutes. Continue cooking mushrooms for another 5 minutes. Add 1-2 tsps white wine vinegar and toss the mushrooms around the pan while everything sizzles. Cook another 3 minutes and turn off the heat.
- Cut up potatoes in ¼” slices and add them to a large mixing bowl.
- Add chopped green onions, parsley, garlic, salt and pepper.
- Once mushrooms are cool enough to handle, slice them up, and put them into the mixing bowl with the potatoes. Stir in goat cheese and extra cream, season with more salt and pepper.
Roll out the dough as best you can to make a 14 inch circle. Set a cookie sheet upside down and have it close and ready. When the dough is rolled out, fold it gently into thirds and put it in the middle of the upside down cookie sheet. Unfold the dough, the dough should hang off the edges. Put the filling in the middle of the pastry crust and continue filling and gently speading it out. You should leave 2-3” at the border. Now fold the remaining dough over the filling as pictured above. Brush with milk, or a little remaining cream and bake for 45 minutes at 400 F, or until golden brown. Serve once cooled.
Mmmm, this sounds delish!
ReplyDeleteJai