Bake-Along #34: Savory Galette



This delicious take on a pie is the perfect appetizer, side dish, or main meal! For tips and to bake-along live, just follow along with the video.


Prep: 20 minutes

Bake: 25-35 minutes



Savory Galette Ingredients


Crusts:

‪1 & 1/4 cups all-purpose flour‬

1/4 t salt

1/2 cup unsalted butter (cold and cubed)

2T cup cold water


Filling:

3/4 lb cremini mushrooms, cleaned and sliced

3 T unsalted butter

4 T olive oil

1 shallot, diced

1 clove garlic, minced

1/4 cup Chardonnay (or another dry white wine or stock!)

1-2 T chopped fresh herbs*

1/4 cup freshly grated parmigiano-reggiano**

salt & pepper

1 egg for egg wash

  1. Pull your pie dough about an hour in advance to make rolling it easier.

  2. Meanwhile, cook your mushrooms in batches. Your number of batches will depend on the size of your pan. I used a 12 inch pan and had three batches of mushrooms.

  3. Put 1 T of olive oil and 1 T of butter in your pan. Allow to melt together and heat up.

  4. Add your first batch of mushrooms, ensuring each mushrooms slice to sit flat on the bottom of the pan.

  5. Allow your mushrooms to caramelize, not stirring for the first two minutes or so. As they cook the mushrooms will release quite a bit of liquid. Once the mushrooms shrink, begin to brown, and the liquid evaporates you can begin stirring. Stir until the mushrooms are evenly browned and then transfer to a large bowl.

  6. Repeat the process until all of your mushrooms are cooked. You can see my process beginning at the 3:26 mark.

  7. Without cleaning your pan, add another tablespoon of olive oil. Then add your shallots and garlic to the pan.

  8. Cook for 1-2 minutes, just until fragrant, and add your white wine to the pan to deglaze. All of the brown bits on the bottom of the pan will release and mix into your shallots and garlic.

  9. Allow the liquid to cook down by half so you have 2 T left in the pan, and then pour the mixture into your cooked mushrooms. You can see my process for the shallots at the 8:31 mark.

  10. Stir together your shallot and mushroom mixtures together.

  11. Add in your chopped herbs and grated cheese.

  12. Taste the mixture before seasoning so you don't add too much salt (remember your cheese is salty).

  13. Season to taste and allow the mixture to cool.

  14. Pre-heat the oven to 350°F.

  15. Prepare a sheet tray with parchment and a sprinkling of flour.

  16. Next roll out your pie dough. This can be any shape you like, so long as it still fits on your pan! Roll out until it is 2-3 mm thick. Check out my pie dough at the 12:38 mark.

  17. Transfer your pie dough to your sheet tray. It's okay if it's a little bigger than the sheet tray as you will fold the edges over your filling.

  18. Gently spoon your cooled filling into the center of the pie dough, leaving enough room along the edge to fold your dough over.

  19. Fold the sides of your dough over on top of your filling and then generously egg wash the exposed pie dough. To see my filling and folding, head to the 14:51 mark.

  20. Bake for 25-35 minutes until the crust is golden brown.

  21. Allow to cool for about 10 minutes before serving. I like to throw some fresh herbs on top.

  22. Slice like a pie or take a fork to the whole thing and enjoy every bite!

Notes:

  • *I used a mix of rosemary, thyme, and marjoram. Go for your favorite, fresh or dry. If you use dry herbs, cut the amount in half.

  • **Other hard, dry cheeses would work great (pun intended). You can also use parmesan from a bottle.

  • You can absolutely mix it up with proteins and veggies, making sure all proteins are cooked in advance.