December 28, 2011 by Sara Kreidler
You may recall that I made a butternut squash and caramelized onion galette for Thanksgiving, with really great results. So I decided to make two such butternut galettes for Christmas dinner, and also to try my hand at a mushroom and bleu galette.
I actually planned ahead this time and got a pastry blender, and it made the job of making the dough a million times easier (and the dough came out a bit better in the end, too). Don’t get me wrong, the meat beater still worked great in a pinch, but having the right tool for the job makes a difference, especially when you’re making 3 batches of dough in a hurry. If you’ve never made galette dough (and I hadn’t until Thanksgiving), you should give it a whirl — I’ve historically been a not very successful baker and until recently dough of any sort intimidated the hell out of me, but this dough is pretty easy to make and the result is fantastic. And really, how can you go wrong using an entire stick of butter in one batch of dough?
Like the butternut galette, this recipe comes from Smitten Kitchen, but I made a fair number of changes. I omitted the dried, re-hydrated mushrooms because they seemed stupid expensive to me ($10 for a tiny bag) and instead used more fresh mushrooms, and I also omitted the fresh button mushrooms, which are not particularly flavorful, and used instead a 50/50 mix of crimini and portabella because I thought it would make up for any flavor lost by nixing the dried ‘shrooms. I was very pleased with the results — the filling was meaty and rich. I also swapped diced yellow onions for the sliced green onions because green onions are not in season. Lastly, the original recipe calls for stilton bleu cheese, but the co-op doesn’t carry stilton and Penn Mac was a mad house the day before Christmas, so I used regular old organic bleu cheese, which was just fine. I used only 2 ounces of bleu (instead of the 5 ounces called for in the original recipe) because after the butternut and gorgonzola manicotti incident, I’m weary of overpowering a baked dish with excessive bleu funkiness. If you want the bleu cheese to be the main flavor here, up the amount; I was very happy with the bleu-to-mushroom-funkiness ratio I achieved using only 2 ounces.
Adapted from Smitten Kitchen
For the dough
- 1 1/4 cups all-purpose flour, chilled in freezer for 1 hour
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cut into ¼ inch pieces and chilled in freezer for 1 hour
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
For the filling
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 1 clove of garlic, minced
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- ¾ pound crimini mushrooms, stems removed and discarded, rinsed and thinly sliced
- ¾ pound portabella mushrooms, stems removed and discarded, rinsed and thinly sliced
- 2 ounces crumbled bleu cheese
- Preheat oven to 375 degrees.
- To make the dough, combine the chilled flour with salt in a mixing bowl and mix well to combine. Add the chilled butter to the flour mixture and use a fork to toss the butter pieces in the flour and coat them well. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal; the biggest pieces of butter should be no bigger than a pea. In a small bowl, whisk together the sour cream, lemon juice and ice water (remove any ice cubes first) and add to the butter and flour mixture, mixing with a wooden spoon until large lumps form. Using a wooden spoon and/or your hands, pat the lumps together into a ball, being careful not to overwork the dough. Cover bowl of dough with plastic wrap and refrigerate for 1 hour.
- While the dough is curing in the refrigerator, prepare the mushrooms (alternatively, you can do this step the day before and store the cooked mushrooms in the fridge overnight, making sure to bring to room temperature for about an hour before assembling the galette the next days). In a large cast iron skillet over medium high flame, melt the butter. Add the onions and cook until soft. Add the garlic, rosemary and thyme and cook for about 1 minute. Increase the flame to high and add the crimini and portabella mushrooms, and cook for about 10 minutes or until the mushrooms are tender and the liquid they released has completely evaporated. Transfer the cooked mushroom mixture to a medium sized mixing bowl and allow to cool completely.
- Preheat oven to 400. Add crumbled bleu cheese to the cooled mushroom mixture and mix well to combine.
- Sprinkle a good bit of flour on a clean work surface, flour your rolling pin and roll out dough into a 12 inch round (it doesn’t need to be perfectly round, this is a rustic tart and it need not be uniform and perfect looking). You will notice streaks and splotches of butter in the dough — this is as it should be and it will bring you happiness.
- Transfer the rolled out dough to an ungreased pizza pan or baking sheet. Spread mushroom and bleu filling evenly over the dough, leaving a 1 1/2-inch border. Fold the border over the filling, pleating the edge to make it fit and leaving a large opening in the center of the galette. Bake for 40 minutes or until dough is golden brown; begin checking on the color of the dough around 30 minutes to make sure it is not too dark. Remove galette from the oven, let stand for 5 minutes, then carefully slide the galette from the baking pan onto a plate. Cut into wedges and serve hot, warm or at room temperature. If taking to a party, you can warm it up in a 350 degree oven for about 5 minutes before serving if you wish (you may want to loosely cover it with foil to prevent further browning of the dough).