Rustic Galette with Wild Mushrooms, Goat Cheese, and Thyme - photo 1
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Rustic Galette with Wild Mushrooms, Goat Cheese, and Thyme

Pikantne Main Dishes Vegetarian Dishes European cuisine 110 min Medium 3 wyświetleń ~68.30 PLN - (0)
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Description

Galette is a French, rustic type of tart with a free-form, irregular shape that does not require a special baking dish. This recipe is the essence of autumn flavors, an ideal suggestion for an elegant dinner or a special lunch. The flaky, buttery crust envelops a rich filling of aromatic wild mushrooms sautéed with shallots and garlic. A creamy, slightly spicy goat cheese adds character, becoming wonderfully gooey after baking. Fresh thyme completes the dish, its herbal aroma wafting through the kitchen while it bakes. The dish is incredibly photogenic, its irregular shape and golden color beautifully displayed against a wooden background, making it the perfect star for culinary photo sessions. Serve warm, either as a standalone dish or with a light arugula salad and vinaigrette.

Ingredients (14)

Servings:
4
  • Wheat flour type 500 250 g
  • Butter 125 g
  • Ice-cold water 60 ml
  • Mixed forest mushrooms 500 g
  • Shallot 100 g
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • Ser kozi 150 g
  • Fresh thyme 0.2 pęczków
  • Egg 1 szt.
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Liquid honey 15 g
💰 Szacowany koszt dania: ~68.30 PLN (17.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust Pastry

1

In a large bowl, combine the dry ingredients. Add the flour, then add half a teaspoon of salt. Mix everything thoroughly with a whisk or fork to evenly distribute the salt in the flour. This will also aerate the flour, which will affect the lightness of the dough.

Ingredients: Wheat flour type 500, Salt
Use a large, wide bowl to have freedom while working with the dough. Make sure the bowl is dry. This step can also be done in a food processor bowl.
2

Add very cold butter cut into small cubes (about 1x1 cm) to the bowl with flour. Now the most important step: rubbing the butter into the flour. Do this quickly, using your fingertips, rubbing the pieces of butter until the mixture resembles coarse crumbs or wet sand with visible lumps of butter the size of a pea. The goal is to coat the butter with flour, not to completely combine it.

Ingredients: Butter
The key to success is cold butter and quick work, so the butter doesn't melt from the heat of your hands. You can use a special pastry cutter or a knife. Alternatively, use a food processor with an 'S' blade and a few short pulses.
3

Gradually add the ice-cold water. Start by adding 2 tablespoons of water and gently mix the dough with a fork or your hand, gathering it from the edges to the center. Add water one tablespoon at a time, just until the dough begins to come together in larger clumps. It should not be wet or sticky.

Ingredients: Ice-cold water
Do not pour all the water at once! The amount depends on the moisture of the flour. The dough is ready when it holds its shape after being squeezed in your hand. Too much water will make the dough tough.
4

Place the dough on a lightly floured surface and quickly knead it into a ball, making just a few movements. Avoid long kneading. Then flatten the ball into a disk about 2-3 cm thick, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, preferably for an hour. Chilling the dough is crucial for its flakiness.

Kneading the dough for too long activates the gluten, which will make it tough instead of crumbly after baking. Chilling allows the gluten to 'rest' and the butter to firm up again.

Mushroom Filling

5

While the dough is chilling, prepare the filling. Clean the mushrooms thoroughly. Do not wash them under running water, as they will absorb it like a sponge. Use a small brush or a damp cloth to remove dirt and needles. Cut larger mushrooms into thicker slices or quarters, leaving smaller ones whole.

Ingredients: Mixed forest mushrooms
If the mushrooms are very dirty, you can quickly rinse them and immediately dry them with a paper towel. It is important that they are as dry as possible before frying.
6

Peel the shallots and slice them into thin feathers. Peel the garlic and chop it finely. In a large skillet, heat the olive oil over medium heat. Add the sliced shallots and sauté for about 3-4 minutes, stirring occasionally, until they become translucent and soft. Then add the chopped garlic and sauté for another minute, until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Shallot, Garlic, Olive oil
Use a large frying pan, preferably with a diameter of 28-30 cm, so that the ingredients have enough space. Sweating the shallot, rather than browning it, will bring out its natural sweetness.
7

Increase the heat under the pan, add the prepared mushrooms. Spread them out in an even layer and fry without stirring for the first 2-3 minutes to allow them to brown nicely. Then fry, stirring occasionally, for about 8-10 minutes. The mushrooms will first release water, which must completely evaporate. Continue frying until the mushrooms turn golden brown and become appetizing.

Do not overcrowd the pan! If you have a lot of mushrooms, fry them in batches. Too much at once will lower the temperature of the pan and the mushrooms will start to steam instead of fry.
8

Once the mushrooms are cooked, remove the pan from the heat. Season with salt (the remaining half teaspoon) and freshly ground black pepper to taste. Strip the leaves from a few sprigs of fresh thyme and add them to the mushrooms. Gently mix everything together. Set the filling aside to cool slightly.

Ingredients: Salt, Pieprz czarny świeżo mielony, Fresh thyme
Add salt at the end of frying. Adding it at the beginning will cause the mushrooms to release more water and steam. Fresh thyme added at the end will retain its full aroma.

Assembling and Baking the Galette

9

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Prepare a large baking tray by lining it with parchment paper. Take the chilled dough out of the fridge.

Placing the baking sheet in the oven while it preheats (without parchment paper) will make the bottom of the galette crispier. Just transfer the galette to the hot baking sheet right before baking.
10

On a lightly floured sheet of parchment paper, roll out the dough into a round disc with a diameter of about 30-35 cm and a thickness of 3-4 mm. Don't worry if the edges are not perfectly even – that's part of the charm of a rustic galette. Transfer the paper with the rolled-out dough onto a baking sheet.

Rolling on parchment paper makes it easier to transfer the dough to the baking sheet without damaging it. If the dough becomes too soft and sticky while rolling, put it back in the fridge for a moment.
11

In the center of the rolled-out dough, evenly spread the cooled mushroom filling, leaving a free margin of about 4-5 cm from the edge. On top of the mushrooms, crumble the goat cheese evenly. If using, sprinkle everything with coarsely chopped walnuts.

Ingredients: Ser kozi, Walnuts
Leaving a sufficiently wide margin is key to being able to easily fold the edges of the dough over the filling. Make sure the filling is not hot so it doesn't melt the butter in the bottom of the dough.
12

Now the most enjoyable part – shaping the galette. Gently fold the loose edges of the dough inward over the filling, creating free pleats every few centimeters. Don’t try to make it perfect; irregular folds will add a rustic character to the tart.

Gently press each flap to ensure the edges stick well together and do not unfold during baking. Do not completely cover the center of the filling.
13

In a small bowl, beat the egg with a fork. Using a kitchen brush, thoroughly brush the edges of the wrapped dough. This will give them a beautiful golden color and an appetizing shine after baking.

Ingredients: Egg
Use a silicone brush or one made of natural bristles. Try not to brush the baking paper with the egg, as it may burn.
14

Place the galette tray in the preheated oven. Bake for about 30-35 minutes, until the crust is deep golden and crispy, and the filling is deliciously bubbling. Baking time may vary depending on the oven, so keep an eye on the crust towards the end.

If the edges brown too quickly, you can loosely cover them with aluminum foil for the last 10 minutes of baking. The finished cake should also be baked from the bottom – gently lift a corner to check.
15

Remove the baked galette from the oven and carefully slide it off the baking sheet (with the paper) onto a cooling rack. Leave it for 10-15 minutes to cool slightly. Before serving, decorate with fresh sprigs of thyme. Additionally, if you like, you can drizzle a little liquid honey on top for a contrast of flavors.

Ingredients: Fresh thyme, Liquid honey
Letting the galette rest for a moment will allow the flavors to meld and the filling to firm up slightly, making it easier to slice. Serve warm, but not hot.

Fun Fact

💡

The word 'galette' comes from Old French and means 'flat cake'. Originally in Brittany, where it originates, this term referred to thin, buckwheat pancakes. Today, it is a name for a wide range of flat, round cakes, both sweet and savory, characterized by a free, rustic form.

Best for

Jesienny obiad Elegancka kolacja Spotkanie z przyjaciółmi Brunch

Tips

🍽️ Serving

Galette tastes best warm. Cut it into portions with a sharp knife or a pizza cutter. Serve as a main dish alongside a simple arugula salad with cherry tomatoes and vinaigrette. It also pairs well with a glass of light red wine, such as Pinot Noir.

🥡 Storage

If there are any leftovers, store them in the refrigerator, covered with aluminum foil or in an airtight container, for up to 2 days. To regain the crispness of the pastry, reheat the galette in an oven preheated to 180°C for 5-7 minutes. Avoid reheating in the microwave, which will make the pastry soggy and rubbery.

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