Shiitake and Goat Cheese Galette
This flaky and crispy crust melts in your mouth when filled with goat cheese and shiitakes!
Ingredients
Ingredients for crust
- 1 1/4 cup all purpose flour, plus extra for sprinkling
- 1/2 tsp salt
- 1 stick unsalted butter, cut into thin pieces
- 1/4 cup cold water
- 1/4 cup lemon juice
- 1/4 cup plain greek yogurt
- 1 tbsp agave nectar or honey
- 1 egg
Ingredients for filling:
- 1 small red onion, chopped
- 1/2 pound shiitake mushrooms
- 1 sprig thyme
- 1 watermelon radish a few thin slices cut into triangles for filling, and about 8-10 thin whole circles for garnish
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp brandy or sherry
- 1 5.3oz container of Chavrie goat cheese
- 1 sprig thyme
- salt/pepper to taste
Instructions
Instructions for crust:
- Combine flour, salt and butter pieces in a bowl. Using your hands or a pastry cutter, cut the butter into the flour, breaking the butter up into tiny pea sized pieces. I found that squeezing the butter pieces with my fingers made this easier.
- In a seperate bowl combine the cold water, lemon juice, greek yogurt and agave. Stir to combine. Make a well in the flour mixture and pour your liquid mixture into the bowl. Stir to combine. Once again, I found this alot easier to do with my hands, where I could break up the pieces of butter.
- Wrap your dough ball in plastic wrap and place in the fridge for 1-2 hours. Don't worry if if is a little sticky, we will be adding some flour to it later.
Instructions for filling:
- While the crust is cooling in the fridge, make your filling. First, clean your shiitake mushrooms by brushing off any dirt with a paper towel. Remove the bottom part of the stem, and cut large mushrooms into pieces, leaving the small mushrooms whole. Chop up your red onion.
- Heat 1 tbsp olive oil in a skillet. Add your red onion and cook on medium/high for about 2 minutes.
- Now add the shiitake mushrooms and sprig of thyme(leave needles on sprig). Cook until mushrooms have sweated out any liquid, about 8-10 minutes. At this point, throw in your triangle cut watermelon radish, and garlic. Cook another 2 minutes, stiring frequently.
- Deglaze the pan with 2 tbsp of brandy or sherry, and cook another 60 seconds on high until all of the liquid is absorbed. Remove from heat and place somewhere to cool (parchment paper on counter top works well). Remove the thyme sprig.
Instructions to make shiitake and goat cheese galette:
- Pre-heat your oven to 400 degrees.
- Once your dough is cooled, transfer to a surface sprinkled with flour. Remove the dough from the plastic wrap and add about another 1/4 of flour to the surface of the dough. Smush the dough ball into a flat circle and roll with a rolling pin until about 1/4 of an inch thick, and about 12 inches in diameter.
- In a separate bowl, stir together goat cheese and mushroom mixture until fully combined (make sure to remove thyme sprig prior). Pour it into the middle of your galette. I like to place a few of the cooked mushrooms in the middle so they are visible. Leave about 1 1/2 inches on the sides of dough.
- Place the thin cut circles of watermelon radish around the outside of the filling.
- Now fold your galette dough over the filling, pleating as you go (see video). Leave an opening in the middle.
- Whisk 1 egg in a small dish and brush over the the pleated crust.
- Place in the oven on higher rack and bake until crust turns golden, about 45 minutes. Take out, let cool a few minutes before transferring to a serving dish. Drizzle with agave or honey and enjoy!
Notes
Tips:
- Don't worry if your dough is too sticky at first. Once you add the extra flour, it will be fine to roll out. Also, don't worry if the butter pieces are not fully smushed in the dough. This won't matter much once baked.
- The sharpness of the greek yogurt crust and the goat cheese calls for something sweet, so don't forget to drizzle the honey or agave over the top at the end!
- It doesn't have to be perfect! It will still look and taste AMAZING!
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