Ooey gooey, smelly, or melty, cheese is a popular treat, the heart of a celebratory spread, and often a kitchen staple. While cheese’s high fat content requires some caveats, there are also ample reasons to make this wildly varied delight a part of your healthy diet. Cheese is high in calcium, vitamins A and B-12, and protein and is also a great source of omega-3 fatty acids.
This week’s recipe for a delicious wild mushroom galette features rich, creamy Gruyère. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cheese has always been a food that both sophisticated and simple humans love.”
–MFK Fisher
Notes
Note: A galette is a free-form, single-crust tart with either a savory or sweet filling. It is meant to be rustic, requiring no special pie dish or tart pan.
Ingredients
- Filling
- 2 pounds wild mushrooms (the recipe suggests chanterelles, but cremini, portobello, shitake, morels, etc., can be used)
- 3 Tbsp butter
- 1 small onion, diced
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ⅓ cup crème fraîche (sour cream can be substituted)
- ¼ tsp fresh thyme
- 1½ cups Gruyère cheese, shredded
- 1 egg, for wash
- Herb Crust
- 2½ cups flour
- 1 Tbsp sugar
- 1 tsp salt
- 2 tsp fresh chives, minced
- 1 Tbsp fresh thyme, minced
- 1 Tbsp flat-leaf parsley, minced
- 12 Tbsp unsalted butter, cubed and chilled
- 6 Tbsp ice water
Instructions
- Herb Crust
- In a large mixing bowl, whisk flour, sugar, salt, chives, thyme, and parsley. Once herbs are coated in flour and evenly dispersed, use a pastry cutter or a fork to cut butter into the flour mixture, forming pea-size crumbles. Note: A food processor is also an option but be careful not to overprocess. Add water and work dough until flour and butter are incorporated. Do not overmix. Form the dough into a flat circle and wrap it in plastic wrap. Chill in refrigerator for at least 20 minutes before using.
- Filling
- While the crust is chilling, make the filling. Using a wet paper towel, “wash” mushrooms. Slice them into ¼ thick pieces. Melt butter in a heavy skillet. Add onions and sauté for 3–5 minutes on medium heat. Add the mushrooms and increase heat to medium-high. Cook mushrooms for 5–7 minutes until mushrooms are tender and most of the liquid has evaporated. Season with salt and pepper. Turn heat off and set aside.
- Galette
- Preheat oven to 400°F. On a lightly floured surface, roll dough into a 15-inch circle about ¼ inch thick. Carefully transfer to a parchment paper-lined baking sheet.
- Spread the crème fraîche onto the rolled-out crust. Starting in the center, work your way out, leaving a 2-inch border all around. Using a slotted spoon, scoop the mushroom mixture out of the pan and gently place on top of the crème fraîche. Top with Gruyère and sprinkle with fresh thyme. Fold the border up and over the filling, pleating as needed. Note: Folding the wider outer edge of dough onto a smaller part of the circle allows the dough to pleat naturally. Going in one direction, fold the dough at regularly spaced intervals. The rim should be about 2 inches wide, which gives a nice ratio of crust to open-face filling.
- In a small bowl, whisk the egg with 2 tablespoons water. Using a pastry brush, brush egg wash over the dough rim.
- Bake the galette for 45–50 minutes. If the crust starts getting too brown, tent with foil. Let cool on a wire rack for 5 minutes before slicing and serving.