Yes I found another galette recipe, thanks to Food52 (check out their site, it's great!). Listen to those ingredients - wild mushrooms, onions, and brie, how could it be bad, and fresh rosemary lends its essence beautifully.
The original recipe calls for the use of frozen puff pastry, which I do have in the freezer, but I decided that making my own Pâte Brisée would be just as good, if not better. The time it would take for the puff pastry to thaw in the refrigerator would equal if not exceed the amount of time it would take to make my own pastry.
The medley of mushroom flavors and textures complemented the caramelized onions and the brie simply melted into a delightful, subtle layer of cheese. This galette is mild and light, and not a crumb remained by the end of lunch.
Wild Mushroom Onion Galette with Brie
(Serves 8 or 4 hungry people)
1 large onion - peeled and sliced
1 large shallot - peeled and sliced
2 tablespoons unsalted butter
2 tablespoons olive oil + some to drizzle
1½ cups mixed wild mushrooms (Crimini, oyster and/or beech) - cleaned and chopped
½ cup dried porcini mushrooms - chopped
½ cup dry white wine
1 tablespoon minced fresh rosemary
1 sheet of frozen puff pastry - thawed OR 1 recipe of Pâte Brisée (recipe below)
½ pound brie - crust removed
Salt and pepper
Scallions sliced lengthwise - white and some green parts (optional)
1+ tablespoon unsalted butter, melted (Use with puff pastry)
1 egg, whisked with a teaspoon of cold water (Egg wash for Pâte Brisée)
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- Put the dried mushrooms and wine in a heat proof dish and microwave it on high for a minute to soften. Set them aside.
- Heat the butter and olive oil in a medium skillet. When the butter is melted and bubbling hot, add onions, shallots, and a pinch of salt. Cook, stirring often, until they are browned and caramel-ey. Using a slotted spoon, remove the onions to a bowl.
- Add in all of the mushrooms along with the wine to the same pan with the remaining fat. Season with salt and pepper and cook until they are soft.
- Preheat the oven to 400 degrees. Lay the puff pastry on a sheet of parchment paper on a cookie sheet.
- Arrange the onions and mushrooms on the pastry, leave a 2-inch border.
- Sprinkle the rosemary over the onions and mushrooms.
- Now cut the brie into chunks and arrange on top.
Gently fold the edges of the pastry up and over the perimeter. The vegetables will only be partially covered. Arrange the scallion pieces on top of the exposed vegetables. Drizzle or brush the scallions with olive oil. Brush the puff pastry with the melted butter. If using the Pâte Brisée, brush the pastry with the egg wash. Sprinkle the entire galette with sea salt. - Bake until the crust is puffed and golden brown, about 25 minutes.
- Cool for a few minutes so it can set, but serve warm.
Pâte Brisée = Flakey Pastry
1 cup of all-purpose flour (do not use unbleached)
7 tablespoons cold unsalted butter, cut into small pieces
¹⁄₈ teaspoon salt
3 tablespoons of ice water
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Place 1 cup of flour, the butter pieces and salt in a food processor.
Process just until the mixture resembles coarse crumbs, about 10 seconds.
Add the ice water and pulse just until the pastry begins to come together, about 6-10 times. Do not let it form a ball.
Transfer the pastry to waxed paper, flatten the dough into a disk. (If the dough seems too sticky, sprinkle it with additional flour, incorporating 1 Tablespoon at a time.)
Wrap the pastry in waxed paper. Refrigerate for at least 1 hour.
Roll out to desired dimensions, place on parchment lined sheet pan, chill 15 minutes.
Once tart or galette is assembled, brush with egg wash.
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