Mushroom and Goats Cheese Galette

 A galette is a French term for various flat, round pastries or pancakes in French cuisine, effectively free form.  They can be savoury or sweet.  

This heart and soul warming dish has the benefits of B vitamins (like niacin, riboflavin, and folate), minerals (copper, potassium, selenium), and antioxidants from the mushrooms.  While the Goat cheese provides protein, minerals such as calcium, phosphorus, and potassium, and some B vitamins (riboflavin). Combined in this galette, you will enjoy a nutrient-dense dish that is particularly rich in protein, calcium, and various essential minerals and vitamins.

Ingredients:

Pastry:

• 1 ½ cups all-purpose flour, plus extra to flour the surfaces
• ½ teaspoon kosher salt
• 150g cold unsalted butter, cut into small cubes
• 4-5 tablespoons ice-cold water
• 1 large egg yolk

Mushroom filling:

• 1 tablespoon extra virgin olive oil
• 750g mushrooms stemmed and thinly sliced (you can use a mix of your choice of mushroom, button, swiss brown oyster, shitake etc.)
• 1 tbsp unsalted butter
• ½ large brown onion finely sliced
• 2 large garlic gloves finely minced
• 4-5 sprigs fresh thyme, plus extra for garnishing
• 1 sprig fresh rosemary
• ½ cup dry sherry
• salt and pepper to season
• 50g goat cheese crumbed 

Method:

To make the galette dough, place flour and salt in the bowl of a food processor and pulse for a few times to mix. Add in the cold butter cubes and pulse 8-10 times until butter resembles small clumps.

Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments. It should start to come together and form into a ball, if not, add in the rest of the water until it does. 

Transfer the dough onto a lightly floured surface, form it into a 10 centimetre disc, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.

Remove dough from the fridge 10 minutes before you are ready to roll it out.  Lightly dust the surface with flour and roll into a 20cm circle, and transfer to the lined baking sheet. Note: If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before proceeding.

To prepare the Mushroom Filling, heat a frying pan over medium-high heat,  add the olive oil, followed by the mushrooms and sauté until slightly caramelized, about 4 to 6 minutes. Season lightly with salt and pepper.

Add the butter and allow it to melt slightly, and add the julienned onion, thyme, and rosemary sprigs. Cook, stirring frequently, until softened, about 3 to 5 minutes. Add the garlic and cook for an additional minute or until fragrant.

Deglaze the pan with sherry, and continue to cook until the liquid has cooked off. Allow mixture to come to room temperature before assembling the galette.

Preheat the oven to 200C.

Crumble the goat cheese into a large bowl, and add the cooled mushroom mixture (removing the thyme and rosemary sprigs), and stir together gently.

Take your galette pastry base, on the baking tray, and place the mushroom filling on top slightly mounting in the middle, leaving an 8cm  border around the edges. Roll the sides of the dough overlapping as you go around and pleating the dough. Brush the edges of the dough with egg yolk, and bake for 40-50 minutes, or until the crust is golden brown in colour. Place on a cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh thyme leaves, and enjoy warm, or at room temperature.