In case you haven’t noticed, rustic-chic style is having a moment, and I’m kind of powerless against its pull. The trend balances simplicity, superior craftsmanship that ages beautifully, and an earthy naturalness that I love. I have a sliding barn-door on my bathroom and a few antiques around the house – plus, my kids are masters at giving our home an authentically worn-in look. (Take, for example, my once white couch that has turned a lovely shade of sepia.)
Rusticity can translate to cooking, too, of course, and a homemade galette encapsulates this mood in the kitchen. These minimal but beautiful tarts are staples in bakeries, cafés, and homes across France; the flat dough is rolled out free-form, making a simple but satisfying base for savory or fruity fillings that bubble up and bake into the crevices of a golden crust. I’d been longing to make one chock full of dark, earthy mushrooms that would tuck themselves into the pleats of a golden crust.
Mushrooms were my filling of choice for two reasons. First, they’re hearty enough to stand on their own as the main element of a meal – I knew I would nibble on this galette for lunch and dinner, and would probably even slice off a piece for breakfast, too. Second, mushrooms convey the natural, woodsy goodness of the earth – like you’ve just been out in the forest dressed in a flannel shirt and tightly rolled jeans foraging amongst the leaves while your galette dough chilled in the ice box.
Seasoning the mushrooms with rosemary and thyme, a sprinkle of gorgonzola, and a splash of white wine elevates them to a level of perfection. And making the dough from scratch is essential. I’ve never been shy about reaching for pre-made frozen pie crust, but here you’ll be surprised at how easy the galette dough is to make, and you’ll taste the difference immediately. (I may never go back to the box.) You can also double the crust recipe and keep some in the freezer for another time. I love this dish as a main course with a simple green salad and glass of wine, but you can also serve it as an appetizer. Store any leftovers in the fridge and heat them up for a wonderful snack or light meal.
Rustic Mushroom Galette
serves 8 as an appetizer or 4 as a main course
To make the crust
1 1/4 cups all-purpose flour, plus more for dusting work surface
1/2 teaspoon sea salt
1/2 cup unsalted butter, chilled and cubed
1/3 cup plus 1 tablespoon ice water
Mix the flour and salt together in a medium bowl. Then using a pastry blender, two forks, or your hands, incorporate the butter into the flour mixture until it resembles a course meal. There may still be big bits of butter in the mixture.
Slowly drizzle the ice water into the flour mixture, stirring with a large spoon until the dough begins to clump. Transfer dough to a well floured work surface. Using your hands, fold the dough into itself until all the flour and butter is mixed together. The dough should come together easily, but should not be sticky. Shape the dough into a ball and pat it into a 1/2-inch thick disk. Wrap in plastic film and refrigerate for at least one hour.
To make the filling
24 ounces fresh mushrooms, roughly chopped (use a variety of mushrooms)
2 shallots, finely chopped
2 cloves of garlic, finely chopped
1 tablespoon butter
1 tablespoon olive oil
1 sprig fresh rosemary
2 sprigs fresh thyme
1/3 cup dry white wine
1/3 cup gorgonzola cheese, crumbled
1 tablespoon balsamic vinegar
salt and pepper to taste
Melt the butter and olive oil in a large skillet over medium-high heat. Add the shallots and garlic and saute for 2 minutes. Next, add the mushrooms and a pinch of salt. Stir to coat the mushrooms with butter, oil, and salt, and allow to cook for two minutes before reducing heat to medium, which will help the mushrooms brown nicely.
Pour in the wine and add another pinch of salt and black pepper. Place the sprigs of rosemary and thyme in the pan. Allow wine to cooks down for about five minutes, or until the liquid cooks off. Remove the pan from heat, toss in the gorgonzola and balsamic vinegar, and stir the mixture until combined. (The heat from the mushrooms will melt the cheese.) Remove rosemary and thyme sprigs and allow mixture to cool.
To assemble the Galette
2 tablespoons milk
rosemary sprig (for garnish)
thyme sprig (for garnish)
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
While the mushroom filling cools, remove the disc of dough from the fridge. Working on a well floured surface, use a rolling pin to roll out the disc into a circular shape about 12–14 inches in diameter. Carefully transfer the dough onto the baking sheet.
Spoon the cooled mushroom mixture evenly on top of the dough, leaving a roughly 2-inch border between the outer edge of the dough and the mixture. Begin folding small sections of the outer edges of dough over the filling. Overlap sections of dough as needed as you go.
Optional: Whisk together one egg with two tablespoons of milk in small bowl. Brush the egg wash over the crust before putting into the oven, which will add a nice shine to the crust as it bakes. (I actually omitted this step this time around.)
Bake the galette for 30-40 minutes or until the crust is golden and crisp and serve immediately. Garnish with fresh rosemary and thyme if desired.