"Made with a full stick of butter and three types of cheeses, this is one decadently rich recipe. Not only is the filling overflowing with cheese, the pastry also has pecorino running throughout it. When making the pastry dough, it is very important to ensure all tools your are working with are chilled. I have also found, thanks to Joy the Baker, grating the butter works far better than cutting it into cubes. Taking your time to cook the mushrooms in two batches is well worth it as it allows them to sauté as opposed to broil. Enjoy this galette with some fresh rocket sprinkled on top and a squeeze of lemon."
Three Cheese Mushroom Galette
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 4 - 6
Recipe Card
ingredients
Pastry
- 2 1/2 cups White all purpose flour
- pinch of salt
- 200 grams chilled salted butter
- 8 tablespoons icy cold water
- 30 gram pecorino shaved or grated
- 1 egg yolk for brushing the pastry
ingredients
Mushroom Filling
- 375 gram white cup mushrooms thinly sliced
- 1 white onion diced
- 3 garlic cloves crushed
- fresh thyme
- 2 tablespoons butter
- olive oil
- 2 tablespoons smooth ricotta
- 100 gram bocconcini sliced in half
- 50 gram pecorino shaved or grated
- salt and pepper
- fresh rocket
- 1 lemon
Method
Pastry
Step 1
Chill a large bowl, grater and stick of butter in the freezer for 20 minutes.
Step 2
Combine your flour and salt in the chilled bowl and whisk together. Grate your butter and add to the flour with your pecorino breaking the butter down with your fingertips until you have a pebble like crumbly texture.
Step 3
Create a well in the centre of your flour and pour in your icy cold water. Use a fork to bring your dough together. Do your best to moisten most of your dough so it is moist and shaggy.
Step 4
Lightly dust your kitchen bench with flour and knead your dough into a disc shape. Cut your dough in half, wrap each piece in glad wrap and leave to sit overnight or for a minimum of one hour in the fridge. You will only need half of this dough mixture to make the galette so keep the other half in the freezer for the next time you want to make this!
Mushroom Filling
Step 1
Preheat the oven to 200 degrees Celsius.
Step 2
On a low heat in a large frying pan, fry your onion with a generous amount of olive oil for five minutes or until translucent and fragrant. Add in your garlic and fry for an additional minute or two.
Step 3
Combine half of your mushrooms to the pan with the onion and garlic, a sprinkling of fresh thyme and salt and pepper and one tablespoon of butter. Sauté for five minutes and then set to the side in a separate bowl. Repeat this step with the second half of the mushrooms. Have a little taste of your mushrooms and check all seasoning is to your liking. You may want to add more salt, pepper or thyme.
Step 4
Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough out to a large rectangular shape about 4mm thick. Place your dough onto a flat baking tray with baking paper.
Step 5
Leaving a 4cm boarder around the edge of the dough, smear your ricotta on the bottom of the dough, sprinkle a handful of pecorino over the ricotta and then assemble the sliced bocconcini on top of the pecorino. Layer on your mushrooms over the cheese.
Step 6
Fold in the overhanging pastry pinching some of the dough together to create a rustic rectangular shape.
Step 7
Whisk your egg yolk, add in a splash of water and brush your dough with it. This will help create a lovely golden colour when cooking.
Step 8
Place your galette into the oven for 30 minutes. Leave to rest for 15 minutes until serving so the cheese can slightly set.
Step 9
Sprinkle some fresh rocket over the galette and squeeze some lemon juice all over.