Mushroom and Stilton Galette
Total Time
1 hour plus rest time
Rating
0 out of 5 stars
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Ingredients
6 servings
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1/2 cup, 4 ounces, or 115 grams) unsalted butter, cut into pieces
- 1/4 cup sour cream or plain yogurt
- 2 teaspoons lemon juice
- 1/4 cup ice water
- 1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 3/4 cup sliced green onions
- 1 garlic clove, minced
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and large mushrooms thinly sliced
- 1/2 pound fresh button mushrooms, brushed clean and thinly sliced
- Kosher salt and freshly ground black pepper
- 5 ounces Stilton or other good-quality blue cheese
- 1 large egg yolk, whisked with 1/2 teaspoon water (optional)
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Preparation
Step 1
Whisk together the flour and salt in a large bowl.
Step 2
Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
Step 3
In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
Step 4
With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
Step 5
Pat the lumps into a ball; do not overwork the dough.
Step 6
Cover with plastic wrap and refrigerate for 1 to 2 hours, until very cold.
Step 7
Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened.
Step 8
Drain the mushrooms and mince finely.
Step 9
Heat oven to 400°F.
Step 10
In a large sauté pan over medium heat, melt the butter.
Step 11
Add the green onions and sauté, stirring occasionally, until soft, about 5 minutes.
Step 12
Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more.
Step 13
Increase the heat to high, add the fresh and rehydrated mushrooms, season well with salt and pepper, and sauté until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes.
Step 14
Transfer to a plate and let cool.
Step 15
On a floured work surface, roll out the dough into a 12-inch round.
Step 16
Transfer to an ungreased baking sheet.
Step 17
Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well.
Step 18
Spread the mixture over the dough, leaving a 1 1/2-inch border.
Step 19
Fold the border over the mushrooms and cheese, pleating the edge to make it fit.
Step 20
The center will be open.
Step 21
If you’d like, brush the outside of the dough with the egg wash for a deeper, shinier color.
Step 22
Bake until golden brown, 30 to 40 minutes.
Step 23
Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate.
Step 24
Cut into wedges and serve hot, warm or at room temperature.
Step 25
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Chef's notes
2019 updates:
I’ve sped up the galette dough process, putting it in line with my other galette recipes.
As for the mushrooms, I buy a pound of whatever looks good. Sometimes I’ll use a full pound of brown (cremini) and it works as well.
Galette keeps well in the fridge for 4 to 5 days.
