Rustic Chanterelle Galette

Rustic Chanterelle Galette

Pair with Napa Valley Cabernet Sauvignon 

Serves 4-6

GALETTE DOUGH: 

  • 1 cup all-purpose flour 
  • 1/4 teaspoon Diamond kosher salt 
  • 6 tablespoons cold unsalted butter, cut into chunks  
  • 1/4 -1/3 cup ice water 
  • Egg wash:1 egg yolk whisked with a splash of water, to brush onto crust after assembly 

GALETTE FILLING: 

  • 3/4 pound fresh chanterelle mushrooms (small mushrooms can be left intact, larger mushrooms should be coarsely chopped or halved) 
  • 1 shallot peeled and diced 
  • 1 tablespoon unsalted butter 
  • 2 tablespoons olive oil 
  • Diamond Kosher salt  
  • Freshly ground black pepper 
  • 4 ounces creamy goat cheese, crumbled 
  • ¾ cup grated gruyere 
  • 2 cloves garlic, minced 
  • 4-6 thyme sprigs 
  1. In a large mixing bowl, combine dry ingredients. Cut half of the butter into the dry mixture until it is the texture of cornmeal. Then lightly cut in the other half of the butter, leaving the dough with chunks of butter in various sizes. Gently fork in the ice water until the dough is evenly moist, and you are able to gather the dough into a loose ball. 
  2. Wrap ball of dough in plastic wrap. Flatten ball with the heal of your hand and lightly knead through the plastic wrap until you create a 1 inch thick disk of dough.
  3. Refrigerate the dough for at least an hour before use. 
  4. In the meantime prepare your mushrooms. Sauté mushrooms and shallots in a large skillet with 1 tablespoon butter, 2 tablespoons olive oil, and generous pinches of salt and black pepper over medium-high heat. When mushrooms have released their liquid and are tender but not fully cooked (remember they will continue to roast in the oven once incorporated into the galette), remove them from the pan and let them cool to room temp. Taste and season with additional salt and freshly ground black pepper to taste. Stir in minced garlic and set mushrooms aside. 
  5. Preheat oven to 375 degrees Fahrenheit. 
  6. Take chilled disk of dough from the fridge. Put the dough between 2 large pieces of parchment paper, lightly dusting each side of the dough with flour to avoid sticking. If the dough has been fully chilled, let it warm up for 15-20 minutes, then roll it out to an approximately 12" round. Don’t worry if edges of dough crack, that just adds to the rustic beauty. 
  7. Place the rolled dough, on its parchment, on a baking sheet. Scatter goat cheese and gruyere over the base of the dough, leaving 2-3 bare inches around the edge of the dough. Then arranged mushrooms over the cheese layer. Fold bare edges of the dough up and over the mushrooms. Nestle thyme springs amongst the mushrooms. Brush the exposed dough with egg wash. Transfer galette, still on its parchment, onto a baking sheet and place it into the hot oven. 
  8. Bake on lower rack of oven for 40-50 minutes until dough is golden. 
Next