1364. Mushroom Galette

I just recently read an article saying mushrooms are, to absolutely no-one's surprise, the most popular food in the produce isle. While canned mushroom is pretty much the only exception, mushrooms in all their variety are revered here at MCW.
So it comes as a matter of course that this mushroom galette went down very well. The crust is a remake from the sweet potato galette of not long ago, and the addition of cheese is optional, but not really.



Ingredients:

For the Crust:
3/4 cup flour
3/4 cup whole wheat flour
1/4 tsp salt
125g cold butter
1/4–1/2 cup of ice water

For the filling:
1 cup grated melty cheese
750g mushroom, slices
2 Tbsp olive oil
½ tsp salt
½ tsp thyme



Method:

To start, cook the mushrooms. Slice and saute over high heat in 2-3 Tablespoons of olive oil. When seared and cooked down, add the thyme and salt; stir for a minute longer then set aside to cool.
Prep the crust: Place the flours and salt in a bowl and stir to combine. Grate the cold butter into the bowl and toss with your hands, rubbing the butter into the flour for about 30 seconds. Add enough cold water to bring the dough together in a shaggy ball that is not too firm and not too sticky. Shape into a disk and wrap in plastic. Refrigerate for 20 minutes.
Heat oven to 400˚F. Roll into about a 14” circle and transfer to a sheet tray covered with parchment. Sprinkle the grated cheese over the base, laving a 2-inch rim all around. Spread the cooled cooked mushroom over the cheese, leaving about a 2” space on the edges.
Begin to fold and pleat the edges of the crust over the filling. Brush with olive oil or melted butter if desired then transfer to the oven. Bake for about 45 minutes until the crust is golden.

صحة و عافية