Go Back
Print
Mushroom Galette
Course: Hors d
Cuisine: French-American
Ingredients
  • 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
Instructions
  1. Preheat your oven to 400 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat.
  2. 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.
  3. Bake the pastry for 10 minutes. Set aside.
  4. 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.
  5. 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.
  6. 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.