Herbed Mushroom and Goat Cheese Galette
This savoury Herbed Mushroom and Goat Cheese Galette has buttery browned mushrooms nestled into the pastry alongside creamy goat cheese, Dijon, fresh herbs, and lemon zest.
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Servings: 4 servings
Ingredients
Pastry:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter, cubed
- 1 tsp vinegar
- 4 - 5 Tbsp ice water
Filling:
- 2 Tbsp butter, divided
- 2 Tbsp canola oil, divided
- 1 lb cremini mushrooms, sliced 1/8-inch thick, divided
- salt & pepper to taste
- 150 g goat cheese, softened
- 1 Tbsp Dijon Mustard
- 1 Tbsp chopped fresh parsley
- 1 Tbsp fresh thyme leaves, plus some for garnish
- zest of 1 lemon
- 1 egg yolk, beaten
Instructions
- Place the flour and salt in a medium bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Be sure to leave behind some pea-sized bits of butter. Stir the vinegar into the ice water and gradually pour this over the flour mixture. Stir, using a wooden spoon, until the dough just comes together. Dump onto a lightly floured surface and shape into a disc. Wrap in plastic and refrigerate for 1 hour.
- Over medium heat, melt 1 Tbsp (15 mL) of butter with 1 Tbsp (15 mL) of canola oil in a large skillet. Cook half of the sliced mushrooms. Season generously with salt and a pinch of pepper. Cook for 3-5 minutes, stirring occasionally. The mushrooms should release their liquid and become tender and nicely browned. Transfer the cooked mushrooms to a plate, and add the remaining butter and oil to the skillet. Cook the remaining mushrooms. Transfer these to the same plate, and drain off any liquid.
- Preheat the oven to 375°F (190°C).
- Lightly flour the counter and roll the pastry out into a round (or thereabouts) 1/8-inch thick. Place it on a parchment-lined baking sheet. In a small bowl, combine the goat cheese and mustard, then spoon this evenly over the pastry, leaving about 3-inches of free space around the border. Sprinkle the parsley, thyme leaves, and lemon zest over the goat cheese. Season with a pinch of salt and pepper. Lay the cooked mushrooms on top of the goat cheese. Fold the edges up and over the mushrooms. Brush the edges of the crust with the beaten egg yolk. Place the galette in the oven, on the middle rack.
- Bake the galette for 40 minutes, or until the crust is golden and cooked on the bottom. Let cool for 5 minutes, then cut into wedges, garnish with thyme leaves and serve.
Nutrition Facts
Herbed Mushroom and Goat Cheese Galette
Serving Size
1 serving
Amount per Serving
Calories
622
% Daily Value*
Fat
47
g
72
%
Saturated Fat
26
g
163
%
Cholesterol
146
mg
49
%
Sodium
535
mg
23
%
Potassium
598
mg
17
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.