There’s something comforting about making free-form pastry like galettes that welcomes imperfections. They look absolutely elegant in their rustic form and taste amazing. Lately I’ve been into making savoury treats and this mushroom and egg galette is my latest obsession. So if you love mushrooms, this is the recipe you need to make.
What is a galette?
A galette is a free-form open face pastry, similar to a tart with either a sweet or savoury filling. It does not require pie dish or tart pan which means less washing. For this reason is a win to me! Simply roll the pastry into a flat thin rough round, pile with fillings in the middle and fold the pastry edges over to hold in the filling. Finally, brush egg wash on the folded edges and bake. Easy right?
Mushroom and egg galette ingredients
Puff Pastry – The highlight of this galette is the puff pastry. It is super flaky and irresistibly buttery! You can always use store-bought puff pastry but I strongly encourage you to make this pastry from scratch. It is not that difficult and very very rewarding. The dough can be prepared ahead and refrigerate up to 2 days in advance.
Mushrooms – I used a trio of mushrooms for this galette. Namely shiitake, mini portobello and brown button mushrooms. You can use a mix of various types of your favourite mushrooms. However, avoid using enoki mushrooms as the texture is just very different and not suitable for this galette.
Eggs – Since the eggs are the center piece, it makes sense to use the best eggs you can get. I like Nuyolk eggs for its beautiful orange yolk that taste awesome without being fishy. Don’t like eggs? Simply omit. The galette will still be delish.
Parmigiano-reggiano – I chose this cheese for its flavour, adding a complex saltiness to the earthy mushrooms. You can play around with different type of cheeses. Gruyere and cheddar are both good choices.
Thyme – to compliment the mushrooms. I throw in whole sprigs of thyme to cook with the mushrooms and remove them before assembling the galette. Place a fresh sprig or two on top of the finished galette to serve, adds a desirable finishing touch.
Garlic – for flavour. mince a couple of garlic cloves and sauté, adding fragrance to mushrooms
Red wine vinegar – a splash to deglaze the pan and to add flavour
How to enjoy galette this galette
This galette is wonderful to enjoy as a meal with a side of fresh salad, serve with a glass of chilled white wine. In fact, this can be a stunning dish to add to your brunch menu too. The galette taste awesome warm or at room temperature, and is very versatile. For instance, you can swap the mushrooms with fresh tomato slices and top off with fresh mozzarella or turn it into a dessert by filling with fruits such as pears, apples or berries. Definitely a useful recipe to have on hand!
Mushroom and Egg Galette
Ingredients
Puff Pastry
- 140 gm very cold unsalted butter cut into cubes
- 125 gm all purpose flour
- 3/4 tsp fine sea salt
- 2 tbsp ice cold water
Mushroom Filling
- 400 gm mushrooms (I used shitake, brown button & mini portobello) sliced
- 2 cloves garlic finely minced
- 1 tbsp olive oil
- A few sprigs fresh thyme
- 1 tsp red wine vinegar
- salt and black pepper to taste
Assembly
- 1/2 cup finely grated parmigiano
- 2 eggs for topping
- 1 egg, beaten for egg wash
Garnish
- few springs fresh thyme
- few gratings parmigiano
Instructions
Puff Pastry (food processor method)
- Combine the flour and salt in a food processor and pulse to combine. Add cold butter cubes to the food processor and pulse a few times to form rough mixture with butter cubes still visible. Then add 1 tablespoon of water at a time and pulse till the dough comes together. Remove the dough, knead a few times and pat into a square. Cover with plastic wrap and chill for 30 minutes to an hour.
Puff Pastry (hand mix method)
- Combine the flour and salt in a mixing bowl and stir to combine. Add cold butter cubes to the bowl and cut with a pastry cutter to form rough mixture with butter cubes still visible. Then add 1 tablespoon of ice water at a time and mix till the dough comes together. Remove the dough, knead a few times and pat into a square. Cover with plastic wrap and chill for 30 minutes to an hour.
Lamination
- Remove the dough from the fridge. On a floured work surface, roll the dough into a rectangle and fold 1/3 from the top down to the middle, then fold 1/3 from the bottom up, overlapping the top, like folding a letter. This step of rolling and folding is called a turn. You will do 6 turns in total. If the dough feels warm or too soft during the lamination, chill in the refrigerator for 10 to 15 minutes before continuing the turns. Once done, wrap the dough in plastic wrap and refrigerate for 2 hours or up to 2 days.
Mushroom Filling
- Heat a large frying pan over medium heat. Add the olive oil, followed by the minced garlic and saute until fragrant but not brown. Add the mushrooms and thyme and sauté for about 3-4 minutes until the mushrooms have shrunk and released their moisture. Add the red wine vinegar and cook for another minute. Season lightly with salt and pepper and give them a final stir. Remove from heat.
- Place a large sieve over a mixing bowl. Transfer the sauteed mushrooms onto the sieve and remove the thyme sprigs. Set aside to drain out the excess moisture.
Assemble and bake
- Preheat the oven to 190C. Remove the dough from the refrigerator. Cut dough into 2 - we will be making 2 medium sized galettes.
- On a floured work surface, roll out one of the dough into a flat round shape. Don't have to be too perfect here. The key word is "rustic". Transfer the rolled out dough to a baking sheet lined with baking paper.
- Scatter half of the grated parmigiano cheese onto the dough, leaving about 2 inch space around the border. Top half of the sautéed mushrooms over the cheese. Fold the edges of the dough border inwards over the mushrooms. Brush the edges of the dough with egg wash. Repeat with the 2nd dough.
- Transfer the baking sheet with the 2 unbaked galettes to the refrigerator for 10 minutes. After 10 minutes, remove from the refrigerator and brush egg wash again. Bake in the preheated oven for 15 minutes.
- After 15 minutes, take out the galettes from the oven. Use a spoon, push the mushrooms from the middle towards the sides to make a hole for the egg. Crack an egg on top of each galette into the hole and transfer back to the oven and bake for a further 6 minutes. The eggs should look opaque and gooey.
- Garnish with sprigs of thyme and sprinkle more grated parmigiano cheese on top. Serve!
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