Allyson's Kitchen - Wild Mushroom Galette

NOTE: Recipe can make 6 individual galettes, if so desired.

Filling:
2 Cups Vegetable or Mushroom Stock
2-3 tsp. Dijon Mustard, to taste
Aged Red Wine Vinegar or Sherry Vinegar
1/4 Cup Olive Oil
1 Large Onion, diced
2 tsp. Minced Rosemary or 1 tsp. dried
Salt and Freshly Ground Pepper
2 Pinches Red Pepper Flakes
1 lb. Portobello or Shiitake Mushrooms
1 lb. Large Button Mushrooms
2 Garlic Gloves, minced
3 Tbs. Tomato Paste
1 Tbs. Unsalted Butter
2 Tbs. Parsley, chopped
2 Tbs. Melted Butter or Beaten Egg for the glaze

METHOD:

Prepare the galette dough (recipe follows).

Season the stock with a few teaspoons of mustard and just enough vinegar to sharpen the flavors. Set it aside.

Heat 1 tablespoon of the oil in a large skillet. Add the onion and rosemary and cook over medium heat until the onion is lightly browned, about 12 minutes. Season with a pinch of salt, a little pepper, and the red pepper flakes. Remove to a bowl.

Heat half the remaining oil in the same skillet over high heat. Add half the mushrooms and sauté until browned, then season with salt and pepper. Remove to the bowl with the onions, then repeat with remaining mushrooms. Return everything to the pan, add the garlic and tomato paste diluted with a few spoonfuls of the stock, and a teaspoon of the vinegar. Add the remaining stock, bring to a boil, then stir in the butter and the parsley. Cook for 5 minutes, then drain, reserving the juices.

Preheat the oven to 400ºF. Roll out the dough for one large galette. Place dough on inverted sheet pan. Add mushrooms to center dough, leaving a 2-inch rim. Loosely fold the dough over the filling and brush it with melted butter or egg. Bake until the crust is browned, about 25 minutes. Heat any reserved juices and spoon them into the mushrooms.

Galette Dough:
2 Cups All-purpose or Whole-Wheat Pastry Flour
1 tsp. Salt
1 Tbs. Sugar
12 Tbs. Cold, Unsalted Butter
1/3 -1/2 Cup Ice Water, as needed

METHOD:

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized pieces. Sprinkle the ice water over the tip by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft.

To form a galette: Roll dough out onto a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet with sides. Unfold it. Fill with prepared filling. Proceed with recipe.

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