Today, April 3rd, is National Find a Rainbow Day.
Woo-hoo! Let’s party! I’ll bring the hors d’oeuvres.
National Find a Rainbow Day is a day to either follow your whimsy and go looking for a rainbow, or, failing that, to look for beauty and hope in our troubled world. There are no rainbows here in sunny Southern California today but sign me up for that beauty and hope part.
I picked up this recipe for a mushroom galette at a recent Sur La Table cooking class (see link at the bottom of this post) and it is excellent. Trust my good friend Gene about this one. He gives it an enthusiastic five stars and Gene is a tough grader.
A galette, by the way, is a French free-form crusty cake. It can be savory or sweet. It is easy to prepare, too. Of galettes, Bon Appetit Magazine says: ” Perhaps no baking project is easier, simpler, or lower-stress than the galette.” And that BA quote comes with a recipe for a galette where you have to make your own pie crust! For this recipe you just roll out a rectangle of prepared puff pastry and in very short order you have an appetizer worthy of a place on your party table. No one needs to know how easy it was to prepare.
I paired my galette with a glass of Malbec but it works with any party drink. Maybe it is time to concoct one of those craft cocktails everyone is writing about.
Hope your day is full of rainbows.
Here is a link to the Sur La Table Cooking School: Sur La Table Cooking Classes
- Unbleached all-purpose flour for dusting
- 1 sheet packaged puff pastry dough (10 x 15 inches, thawed)
- 1 egg (beaten for egg wash)
- 1 T. olive oil
- 1 T. unsalted butter
- 1 pound baby bella mushrooms (sliced)
- 2 T. minced shallots
- 1 T. minced garlic
- 1 T. fresh thyme leaves (chopped)
- Sea salt and freshly ground black pepper
- 3 T. sherry wine
- 3 ounces blue cheese or to your taste (crumbled)
- Preheat your oven to 400 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
- Dust the surface on which you plan to roll your pastry. Unroll the puff pastry. Roll the pastry with your rolling pin to make the pastry flat. Carefully move the pastry to your baking sheet. Use a small knife and trace a slight indentation around the edges of the pastry to create a 3/4 inch border. You need to be careful that you don't push too hard on the knife and cut through the pastry. You only want a slight indentation rather than a through cut. Prepare your egg wash and brush the outside 3/4 inch border with egg wash.Do not brush the larger inside area of the galette with the egg wash. You want that area to absorb the flavorful mushroom juices as the galette bakes. Use a knife to punch holes into the interior area of the puff pastry (inside the border); this will keep the dough from puffing while it cooks. If it does puff (mine did), punch more holes in the pastry when you take it out of the oven and press with your fingers to release the trapped air.
- Bake the pastry for 10 minutes. Set aside.
- Prepare the mushroom mixture by melting the unsalted butter in your pan with the olive oil. Add the sliced mushrooms and sauté for about five minutes until the mushrooms are browned and soft. Add the shallots, garlic and thyme to the pan and season generously with salt and pepper. Continue cooking the mixture for about three more minutes. Add the sherry to the pan and cook until the wine has evaporated. This will take about two minutes.
- To prepare the galette, spread the mushroom mixture evenly on the galette crust. Sprinkle the top of the mushrooms with blue cheese. Bake in a 400 degree F oven for twelve minutes. The pastry should be puffed and golden brown and the cheese should be melted when the galette is done.
- Remove galette from the oven and place on a cutting board. Cut into pieces and serve. I used my pizza cutter to cut the galette into even pieces.