Mushroom Galette

The crust part of the recipe makes enough for two galettes, so make your dough, divide it in two, and refrigerate the pieces separately. You can then either make two galettes, doubling the amount of filling, or make` the second one with a different filling, or you can save the other crust in the fridge for a couple of days, and then make another galette.

The Crust

• 2 cups sifted all-purpose flour
• 1 Tbsp. sugar
• 1 tsp. salt
• 0.5 tsp. dried thyme
• 1 large egg lightly beaten
• 0.5 tsp. white vinegar
• 0.25 cup ice cold water
• 0.75 cups cold unsalted butter cut into pieces
• 4 oz. freshly grated Gruyère cheese

• 1 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 12 oz. sliced baby portobello/crimini mushrooms
• 8 oz. mixed wild mushrooms
• 4 garlic cloves minced
• 0.25 tsp. salt
• 0.25 tsp. pepper
• 0.25 tsp. dried thyme
• 4 Tbsp. mascarpone cheese
• 0.25 cup finely grated parmesan cheese plus extra for topping
• 4 oz. freshly grated gruyere cheese
• fresh oregano for topping
• 1 egg beaten with 1 Tbsp. water

Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces and cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands, divide it in two, and wrap the pieces separately in plastic wrap. Refrigerate the dough for 30 minutes.

Pre-heat your oven to 400F.

Heat a large skillet over medium-low heat. Add the butter and olive oil. Stir in the mushrooms and garlic. Cook until the mushrooms soften, about 8 minutes. Stir in the salt, pepper, thyme, parmesan, and mascarpone cheese.

Remove the crust from the fridge. Roll one of the pie crusts into a roughly circular shape until it is about 0.25" thick. Place the dough on a parchment-lined baking sheet. Sprinkle half of the cheese on the crust. Layer the mushrooms in the center leaving a 1" border of crust. Sprinkle on more cheese. Once the mushrooms are layered, fold the crust over top of the mushrooms. Brush the crust with the beaten egg wash.

Bake the galette until the crust is golden, about 40–45 minutes. Remove it from the oven, let it cool slightly, and sprinkle it with herbs. Serve it immediately.