Creamy Mushroom Galette

Creamy Mushroom Galette

Galette's are one of my all time favorite things to make. I use to almost always make a sweet version, filled with whatever fresh fruit was available. And don't get me wrong, I love dessert galette's. Pear, apple, peach, all delicious. But then I started filling my dough with my favorite savory items. Cheese, meat, sauce, some herbs, lots of veggies and there you have it. The perfect meal. Or party appetizer, because it really gets better as it cools. 

I love making a savory galette for a weekend lunch served with a simple salad. And almost anytime I have an evening by myself, you can always find me devouring one of these. Fork in one hand, wine in the other, Netflix on. You get the point. 

Creamy Mushroom Galette

Growing up I hated mushrooms, actually, let's take that back. Up until a few years ago I hated mushrooms. Now I swear lately, we cook with them 3-4 nights a week. So don't be scared by all of the mushrooms, they are packed full of flavor, and completely melt in your mouth. 

With the base a simple mixture of goat cheese, parmesan and black pepper. This meal is very simple. Buttery crust, creamy base, mushroom thyme filling. Simple, and incredible. Make 2. You'll need it. 

Creamy Mushroom Galette

Creamy Mushroom Galette
makes 1

1 1/4 cups all-purpose flour
1/4 teaspoon table salt
8 tablespoons  cold unsalted butter, cut into cubes
1/4 cup plain yogurt or sour cream 
2 teaspoons fresh lemon juice
1/4 cup ice water

1/2 cup shredded parmesan cheese
3/4 cup goat cheese or cream cheese (this can be reduced to 1/2 cup or increased to 1 cup)
1/2 teaspoon black pepper
sea salt to taste
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
2 cups crimini mushrooms, sliced

make the dough:
In a large bowl mix the flour and salt together. Add in the cubes of butter and using a pastry blender create a coarse pea-like mixture. In a small bowl, combine the sour cream, lemon juice and water. Add this to the flour mixture. Using a wooden spoon, combine everything until a dough ball is formed. Cover with plastic wrap and refrigerate for 1 hour.

make the filling:
In a medium skillet, heat olive oil over medium heat. Add sliced mushrooms and thyme leaves with a pinch of salt. Stir occasionally for 5-7 minutes, until soft and fragrant. 
In a small bowl, mix together the parmesan, goat cheese, black pepper and a pinch of salt.

assemble gallete:
Heat oven to 400 degrees. On a lightly floured counter, roll out the dough into a 12-inch round (or you can divide the dough and make 2-3 mini galette's). Transfer the dough to a parchment lined baking sheet. Spread cheese filling onto the dough, leaving a 2-inch border. Scatter the thyme mushrooms over top. Fold the border over the filling, pleating the edges. Brush crust with egg yolk glaze. Bake for 30-40 minutes until golden brown. Remove and let cool for 5-10 minutes before serving.