Wild Mushroom Galette

 
Picnic.png
 

I’m about to make pumpkin curry as I write this but now all I want is mushroom galette! I first tested this recipe for my carnivorous family on Thanksgiving. As everyone knows a big holiday occasion is the best time to test a never before made recipe. This has caused me great embarrassment many a time. (Ask me about zucchini pasta sometime) However, this time it paid off. My father who doesn’t believe a meal is a meal unless it involves meat, even gave it a nodding head of approval and a “This is good.”
This is high praise.

I’ve reworked the crust and removed the dressed herb topping to land on the recipe you see here. The recipe is rich and indulgent and perfect for a cold winter’s day.

 
IMG_0238.jpg
 

I fell in love with galettes prior to having to remove all trace of gluten from life. I waited along time to finally endeavor making my own. I blame it on the intimidation factor. They always look so damn beautiful, that I was sure they would be a time intensive task. I was wrong. Okay I was partially wrong. They do take some time but they are easy and always worth it. This galette dough is a lighter, flakier variation of the one I used in my Rustic Beet Galette recipe from last fall.

Don’t be like me. Don’t be intimidated by the galette. Here are some tips to help you love this recipe more:

Make your crust ahead. Stir up the dough, pat it into a disk and keep it in your fridge for a day or two.

Caramelize your onions in advance. Start caramelizing the onions in your cast iron any time you have 30- minutes to kill. Gonna do dishes? Need to workout? Reading a book? Watching a tv show? Okay enough with the ideas… you get it. Once they’re done you can store them for a solid week. Don’t leave this until you’re ready for dinner or this will delay your overall cook time by 30 minutes.

Go pro prep style: How I would do it? The day before you want to eat le galette start caramelizing the onions. While they are caramelizing make the dough and then tightly wrap it and place it in the fridge. Once the onions are done caramelizing, they can be kept in a sealed container in the fridge. Then the next day, when you’re ready to get to eating: preheat your oven, pop the dough on the counter to bring it to room temperature. Take five minutes to saute the mushrooms in butter and then you’ll be ready to assemble the galette. This reduces your active cooking time to 5 minutes and allows you to let the oven do the rest of the work.

IMG_0255.jpg
 

Believe your eyes.
That is indeed, gluten-free galette crust.


 
IMG_0242.jpg
Mushroom galette.png

IMG_0240.jpg

Rustic Savory Galette

a little bit of masa makes this galette taste rustic and hearty.

DSC_0437.jpg

Galette's have always been a favorite of mine. I'll eat them for dinner, I'll eat them for dessert. I'll eat them in a box with a fox. This blend gluten-free all-purpose blended with masa harina makes an especially delightful crust. The beauty of this recipe is that you can make everything ahead days before and then the night you're ready to eat it: simply roll out the dough, fill it with vegetables and leave it to the oven.

DSC_0405.jpg

1.

Start with your dough. You can make this ahead in the morning or the night before. Stir together the dry ingredients for the crust. Cut in butter until mix resembles crumbs. *It's important that the butter is cold! Don't take it out of your fridge until you're absolutely ready.
I like to use my hands for this to get the right texture, but you can also just toss everything into a food processor and give it a few pulses. Add greek yoghurt, and ice water and blend immersed. Use your hands to mold it into a ball.  The dough should be soft and tacky but not so sticky that it gets all over your hands. 

Take two pieces of parchment paper. Place the dough between them and press it into a disk with a 6'' diameter. Wrap in plastic and throw in your fridge. It will need at least two hours.
Roastonionsandbeets.jpg

2.

Preheat oven to 400 degrees.
Slice up onion and beet. Toss with oil, salt and pepper. Roast for 40 minutes. Enjoy 30 minutes of downtime: crack open a bottle of Tendu (see bottom of page for wine pairing and drink up.
DSC_0416.jpg

3.

Remove beets/onions from oven and turn down to 375. Remove dough from fridge and prepare a cookie sheet (or pizza pan) by sprinkling masa over the surface. Roll out the dough into a 12'' disk directly onto pan. If you're using parchment paper, you can roll it and bake it on that. As you begin to fill your galette, you'll want to make sure you leave an inch rim of dough to fold over the ingredients.
Start by sprinkling a parmesan over the surface. Evenly spread beet and onion combo and then top with corn, black beans, and parmesan. Toss a pinch of cracked pepper across surface for good luck. Begin to fold in the galette edges. The dough will be soft and might tear. Fear not! Simply patch back together and pinch it inward over the toppings. Finally, brush the edges with egg white.
DSC_0427.jpg

4.

The rims of your galette will brown quickly so you'll need to cover all exposed dough with foil. Now tuck into the oven and set a timer for 45 minutes. Check after 30 minutes to make sure it hasn't browned too quickly. To tell if it's ready, just break off a corner of the dough. It should be cooked all the way through.
Slice into quarters and serve with an Italian red wine.

You might have noticed the similarity in ingredients between this and my Roasted Beet Quinoa Bowl. This is intentional. If I'm going to roast something on a summer day for 40 minutes then I damned well better get several meals out of it. Once you're done roasting, you can separate out a cup of the vegetables for the galette and the box up the rest to be used in quinoa bowl lunches for the week!

rustic savory galette.png

*Savory GF All-Purpose Blend: 350 grams Buckwheat Flour - 350 grams Quinoa Flour - 150 grams Potato Starch - 150 grams White Rice Flour

DSC_0461.jpg
DSC_0446.jpg
DSC_0197.jpg

DSC_0207.jpg

Wine Tendu California White Wine
Year 2015

Color pale yellow
Scent overripe nectarine, donut peach, pineapple
Taste green apple, lemon juice, overripe nectarine - good acidity

About Tendu
Tendu is a label coming from Matthiasson wines. Matthiasson wines are made from grapes out of 7 different vineyards around Napa and Sonoma. Tendu was launched in 2012 to house Matthiasson's natural wines. This lively Verminto-based white blend comes in a half-liter format so there's plenty to share.

DSC_0441.jpg