Bring calm to the chaos of the season with a Wild Mushroom Galette from The Modern Proper. Its rustic simplicity and rich, comforting flavor make it the perfect addition to a stress-free holiday — elegant enough to impress, easy enough to enjoy.
INGREDIENTS
- 2½ cups flour, plus more for rolling
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 2 teaspoons minced chives
- 1 tablespoon minced fresh thyme, leaves
- 1 tablespoon minced flat-leaf parsley
- 12 tablespoons unsalted butter, diced, chilled
- 6 tablespoons ice water
- 3 tablespoons salted butter
- 1 small yellow onion, diced
- 3 cups wild mushrooms, cleaned and trimmed (we used chanterelles)
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ⅓ cup crème fraîche
- ¾ cup shredded gruyere cheese
- ¼ teaspoon fresh thyme leaves
- 1 egg
INSTRUCTIONS
- Make the crust. In a large mixing bowl, whisk together the flour, sugar, salt, chives, thyme, and parsley. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles pea-size crumbles. Slowly add the water, working the dough until the flour and butter are incorporated. Do not overmix. Form the dough into a flat disk shape, wrap in plastic wrap, and transfer to the refrigerator for at least 20 minutes before using.
- Make the filling. Slice the mushrooms ¼ inch thick. Add the butter to a large skillet set over medium heat. When the butter has melted, add the onions and cook, stirring until beginning to soften, about 3 minutes. Stir in the mushrooms, salt, and pepper, and increase heat to medium-high. Cook until the mushrooms are tender and most of the liquid has evaporated, about 5 -7 minutes longer. Turn the heat off.
- Preheat the oven to 400°F with a rack in the center position. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 15-inch circle about ¼-inch thick. Carefully transfer to the prepared baking sheet.
- Spread the crème fraîche onto the rolled-out crust, leaving a 2-inch border around the edge. Using a slotted spoon, scoop the mushroom mixture out of the pan and place it on top of the crème fraîche. Sprinkle the mushrooms with gruyere and thyme. Fold the crust over the filling, pleating as needed.
- In a small bowl, whisk the egg with 2 tablespoons of water. Using a pastry brush, brush the egg wash over the folded dough.
- Bake in the oven until golden brown and flaky, about 45-50 minutes. If the crust is getting too brown, tent with foil.
- Let cool on a wire rack for 5 minutes before slicing and serving.
