Mushroom GaletteIs there anything better than the smell of flour, butter and cheese baking away in the oven?

Learn how to make a three-cheese mushroom galette and tomato, cheese and basil galette with Wyndham City staff member and recipe developer, Daen.

This is a great dish to serve at a picnic or dinner party as guests can snack on it as they please.

When making a galette dough, it is very important that you are working quickly and with chilled ingredients and tools which is why I place everything into the freezer twenty minutes before I begin.

Ingredients:

PASTRY (FOR BOTH GALETTES)

  • 2.5 cups white all purpose flour
  • Pinch of salt
  • 200g chilled salted butter
  • 6 – 8 tablespoons icy cold water
  • 30g cheddar cheese grated
  • 1 egg yolk for brushing the pastry

 THREE CHEESE MUSHROOM FILLING

  • 375g white cup mushrooms thinly sliced
  • 1 white onion diced
  • 3 large garlic cloves crushed
  • Fresh thyme
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoons smooth ricotta
  • 4 bocconcini cheese sliced in half
  • 30g pecorino or parmesan cheese shaved or grated
  • Salt and pepper
  • Handful of rocket
  • Juice of 1 lemon

 TOMATO, CHEESE & BASIL FILLING

  • 4 large tomatoes thinly sliced into circles
  • 1 tablespoon ricotta cheese
  • 4 bocconcini cheese sliced in half
  • 30g pecorino or parmesan cheese shaved or grated
  • Salt and pepper
  • Handful of fresh basil

Method:

 PASTRY

  • Chill a large bowl, grater and stick of butter in the freezer for 20 minutes.
  • Combine your flour and salt in the chilled bowl and whisk together. Grate your butter and add to the flour with your cheddar cheese breaking the butter down with your fingertips until you have a pebble like crumbly texture.
  • Create a well in the centre of your flour and pour in your icy cold water. Use a fork to bring your dough together. Do your best to moisten most of your dough so it is moist and shaggy.
  • Lightly dust your kitchen bench with flour and knead your dough into a disc shape. Cut your dough in half, wrap each piece in glad wrap and leave to sit overnight or for a minimum of one hour in the fridge.

THREE CHEESE MUSHROOM FILLING

  • Preheat the oven to 200 degrees Celsius.
  • On a low heat in a large frying pan, bring your olive oil to heat and then fry your onions for 5 minutes until they are translucent and fragrant. Add in your garlic and fry for an additional two minutes, stirring quite often to ensure the garlic does not burn.
  • In the same pan on the same heat, add your butter, thyme and pinch of salt and pepper to the pan. Once the butter has melted add your mushrooms to the pan and leave to sauté for 10 minutes. They made need a little stir, but it is best to leave them sit so they can brown and caramelize, and all of their moisture can evaporate in the pan. Have a little taste of your mushrooms to check if the seasoning is to your liking. Once the mushrooms are cooked, set them aside in a separate bowl to cool.
  • Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough out to a large circle shape about 4mm thick. Place your dough onto a flat baking tray lined with baking paper.
  • Leaving a 4cm boarder around the edge of the dough, smear your ricotta on the bottom of the dough, sprinkle the pecorino over the ricotta and then assemble the sliced bocconcini on top. Add your mushroom filling to the dough. Fold in the overhanging pastry pinching some of the dough together to create a rustic circle shape.
  • Whisk your egg yolk, add in a splash of water and brush all parts of the dough with it. This will help create a lovely golden colour when cooking. Bake your galette for 30 minutes in the oven. Leave to rest for 15 minutes when taking it out of the oven as this will allow the cheese to set.
  • Sprinkle some fresh rocket over the galette and squeeze some lemon juice all over.

TOMATO, CHEESE & BASIL FILLING

  • Place your tomato circles onto a plate and generously sprinkle with salt. This will help release the moisture from the tomatoes and will prevent the galette dough from getting soggy when baking. Leave to sit for 20 minutes.
  • Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough out to a large circle shape about 4mm thick. Place your dough onto a flat baking tray lined with baking paper.
  • Leaving a 4cm boarder around the edge of the dough, smear your ricotta on the bottom of the dough, sprinkle the pecorino over the ricotta and then assemble the sliced bocconcini on top. Place your tomatoes over the cheese. Fold in the overhanging pastry pinching some of the dough together to create a rustic circle shape.
  • Brush the pastry with your egg wash and bake the galettes together for 30 minutes. Leave to rest for 15 minutes when taking it out of the oven as this will allow the cheese to set.
  • Sprinkle some fresh basil over the galette and enjoy!