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mushroom and egg galette

Mushroom and Egg Galette

This galette filled with a trio of mushrooms, thyme, parmiggiano cheese and gooey egg wrapped in a super flaky and buttery puff pastry that is sure to win hearts.
Prep Time 30 mins
Cook Time 21 mins
Chill Time 3 hrs
Course Main Course
Servings 2 medium sized galettes

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!