Mini Mushroom Galettes
These little babies are derived from Deb Perelman at Smitten Kitchen. Comforting and delicious, these galettes are perfect for breakfast-for-one (or two!). They also make impressive gifts and are sure to turn heads at card night. Use your own tried and true pastry recipe or see below. The recipe makes 4-5 minis in 5-inch pastry tins if you got ‘em, and 1 galette in a standard pie dish if you don’t.
INGREDIENTS
FOR THE PASTRY
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1/2 cup, 4 ounces, or 115 grams) unsalted butter, very cold and cut into pieces
1/4 cup sour cream or plain yogurt
2 teaspoons lemon juice
1/4 cup ice water
FOR THE FILLING
1 1/4 pounds assorted fresh wild mushrooms
2 tablespoons unsalted butter
1 cup shallots, thinly sliced
1 garlic clove, minced
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup grated gruyere cheese
Directions:
Make the pastry:
Step 1: Whisk together the flour and salt in a large bowl.
Step 2: Sprinkle bits of butter over dough and, using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
Step 3: In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
Step 4: Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 to 2 hours, until very cold.
Make the filling:
Step 1: In a large sauté pan over medium heat, melt the butter. scallions and sauté, stirring occasionally, until soft, about 5 minutes.
Step 2: Add the garlic and thyme and continue to cook, stirring, for 1 minute more.
Step 3: Increase the heat to high, add the mushrooms, season well with salt and pepper, and sauté until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
Step 4: Stir in the cheese.
Preheat over to 400 degrees.
Assemble the galette:
Step 1: On a floured work surface, roll out the dough into a 6-inch round (12-inch round if making 1 standard size galette).
Step 2: Transfer to an ungreased mini tin. Spread the mixture over the dough, leaving a 1 1/2-inch border.
Step 3: Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
Step 4: If you’d like, brush the outside of the dough with egg wash or water and sprinkle pasty edges with flaky salt.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Recipe Source: Smitten Kitchen