Wild Mushroom Galette
Galettes are like the jazz of pies and tarts — easygoing, frequently improvised, and even if you don’t totally understand what’s happening, you like it anyway. This time, we struck a savory chord and sautéed punchy shallots and garlic in sizzling butter with earthy thyme and a polyglot of wild mushrooms. And just when the mushrooms got crispy and aromatic, we poured in some white wine and let it reduce, for good measure.
The filling takes on a rich, indulgent savoriness when layered atop nutty fontina and Parmesan cheeses, but it’s not at all heavy, thanks to the sharp, subtle spiciness of the fresh arugula scattered on top. It all feels so comforting. But if we’re being honest, the homemade crust — in all its flakiness, butteriness, and saltiness — would make any filling taste better. So if mushrooms aren’t in your repertoire, channel your inner Coltrane, and improvise with your favorite fruits, root vegetables, herbs, or cheeses. It’ll be fun, we promise.
If we were you, we’d make this wild mushroom galette on a Saturday evening and pair it with a glass of soft, silky Decoy pinot noir, or maybe some bubbly prosecco. Either one will temper the richness of the meaty mushrooms. If you don’t accidentally eat the whole darn galette in one sitting, you can save the leftovers for lunch on Monday and heat them up in the toaster oven.
Our tip: you can sub in store-bought puff pastry for the crust if you’re short on time or just don’t want to make it from scratch — this is a judgment-free kitchen!
For the crust:
1 ½ cups all-purpose flour, plus more for dusting
½ tsp kosher salt
8 Tbsp unsalted butter, chilled and diced
1 large Gelson’s egg yolk
⅓ cup ice cold water
For the galette:
4 Tbsp unsalted butter
1 large shallot, minced
2 garlic cloves, minced
1 lb wild mushrooms (shiitakes, creminis, oysters, beech), stemmed and rough-chopped
Leaves from 10 Gelson’s organic thyme sprigs
Kosher salt, to taste
Black pepper, to taste
1 Tbsp white wine
¾ cup grated fontina cheese
¾ cup grated Parmesan cheese
1 large Gelson’s egg, whisked, for egg wash
Flake salt, to taste
Arugula, for garnish
To make the crust: In the bowl of a food processor, combine the flour and salt. Pulse until fully incorporated.
Add the butter and pulse until it’s broken up into coarse crumbs. Add the egg yolk and water. Pulse until the dough just comes together.
Transfer the dough to a lightly floured surface and form it into a disk. Wrap it in plastic wrap and chill in the refrigerator for at least 1 hour.
To make the filling: In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook for 1 minute.
Add the mushrooms and thyme, and cook, turning the veggies occasionally, until the mushrooms are crispy, about 5 minutes. Season with salt and pepper. Add the white wine, and let it reduce.
Preheat the oven to 375°. On a lightly floured surface, roll out the dough to a 12” circle. Transfer the dough onto a sheet pan.
Spread the cheeses evenly over the dough, leaving a 1 ½” border around the edge. Spread the mushroom mixture over the cheeses.
Fold the edges of the dough over the top of the filling, brush the crust with the egg wash, and season the whole galette with flake salt.
Bake for 35 to 40 minutes, or until the crust is golden brown.
Sprinkle the hot galette with arugula and serve immediately.