Mushroom and Goat Cheese Galette
- Total Time: 2 hours 40 mins
- Yield: 6 servings 1x
Description
There’s a lot to love in this galette from the flakey sour cream pastry to the mushrooms deglazed with sherry to the tangy, ripened goat cheese.
Ingredients
Sour Cream Pastry:
- 1 1/4 cup (300 ml) all-purpose flour, chilled in freezer for 10-15 minutes
- 1/4 tsp salt
- 1/2 cup (1 stick) frozen unsalted butter, cut into small chunks
- 1/4 cup (60 ml) sour cream, very cold
- 2 tsp fresh lemon juice
- 1/4 cup (60 ml) ice water
Mushroom & Goat Cheese Filling:
- 2 tbsp (30 g) unsalted butter
- 1 1/2 lbs (680 g) thinly sliced mushrooms (equal amounts of shiitake and cremini)
- 1/2 large yellow onion, finely julienned
- 3-4 cloves of garlic, smashed
- 1/2 cup (120 ml) dry sherry
- large sprig of fresh thyme
- large sprig of fresh rosemary
- salt
- pepper
- 5 oz (150 g) Humboldt Fog goat cheese (or another ripened young goat cheese), separated
Instructions
Prepare crust:
- Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In another bowl, whisk together the ice water, cold sour cream, and lemon juice.
- With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form.
- Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).
Prepare Filling:
- Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated.
- Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond.
- Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste.
- Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).
Assemble the Galette:
- Preheat the oven to 400 degrees (F).
- Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet.
- Crumble 3 oz of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently.
- Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed.
- Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 oz of goat cheese–and continue to bake for another 5-10 minutes.
- Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.
- Prep Time: 2 hours
- Cook Time: 40 mins
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
Find it online: https://honestcooking.com/mushroom-and-goat-cheese-galette/
If You Liked This Recipe, You’ll Love These
- French Goat Cheese and Roasted Mushroom Crostini
- Brown Butter Potato Cake with Balsamic Glaze
- Goat Cheese and Honey Spread
- Ricotta and Goat Cheese Polenta Bake with Mushrooms
Frequently Asked Questions
Why does the pastry dough need to chill for 1–2 hours before rolling?
The sour cream pastry uses frozen butter cut into flour, and chilling lets the butter firm back up after handling, which creates the flaky layers when baked. The recipe notes that if the dough is still too soft after one hour, chill it for another hour.
Why are the mushrooms cooked in a very large skillet over very high heat?
The recipe specifies very high heat and a large pan (more surface area the better) so the mushrooms brown and caramelize rather than steam. If the pan is too small or the heat too low, the mushrooms will release moisture and stew instead of developing fond on the pan bottom.
What is Humboldt Fog and can I use a different goat cheese?
Humboldt Fog is a ripened young goat cheese with a distinct creamy texture. The recipe suggests using another ripened young goat cheese as an alternative — the key is that it should be soft enough to crumble and melt into the mushroom filling. 
Why is goat cheese added in two stages — 3 oz mixed in and 2 oz added partway through baking?
Adding 3 oz into the mushroom filling keeps it distributed throughout. The remaining 2 oz is sprinkled on top after 30 minutes so it melts and browns gently in the final 5–10 minutes without over-cooking.
I has some Humboldt Fog that was becoming stinkier by the day and some mushrooms that needed to be used. I also had some caramelized onions that were looking for a recipe. I found this recipe and made the galette last night. Wow wow wow. It was easy (even the pastry dough which terrifies me most of the time). Thank you so much. I blogged about it on a blog that I record daily delights. This was indeed a delight. (I’ll paste the link to that post in the website form field if you want to check it out).