These savory galettes are stuffed with duxelles, a French time period for a paste or finely chopped combination of mushrooms flavored with alliums and herbs. They make a terrific brunch or gentle lunch or dinner.
Egg-and-Mushroom Galettes
Makes 4 galettes
- 8 ounces (226 grams) recent child portobello mushrooms, finely chopped
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (1 gram) floor black pepper
- 2 teaspoons (10 grams) sherry vinegar
- 1 (8-ounce) package deal (226 grams) cream cheese, softened
- ½ cup (57 grams) shredded Emmentaler cheese
- 1 massive egg yolk (19 grams)
- All-purpose flour, for dusting
- All-Butter Piecrust (recipe follows)
- 5 massive eggs (250 grams), divided
- 1 tablespoon (15 grams) water
- Garnish: flaked sea salt, finely chopped recent chives
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Place oven rack in backside third of oven. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
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On ready pan, toss collectively mushrooms, kosher salt, and pepper; unfold in a single layer.
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Bake till barely dried, 10 to fifteen minutes. Let cool utterly on pan. Drizzle vinegar onto mushrooms, and toss to coat. Go away oven on.
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In a medium bowl, stir collectively cream cheese, Emmentaler cheese, and egg yolk till easy.
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On a evenly floured floor, divide All-Butter Piecrust into 4 parts (about 90 grams every). Roll every portion into an 8-inch circle. Unfold ¼ cup (70 grams) cream cheese combination onto every dough circle, leaving a 2-inch border round edges. Prime every with 2 tablespoons(20 grams) mushroom combination. Fold sides of dough over filling, pleating as desired. Place galettes on a parchment paper-lined baking sheet, and refrigerate till agency, about 20 minutes.
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In a small bowl, whisk collectively 1 egg and 1 tablespoon (15 grams) water; brush onto dough.
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Bake till crust is evenly browned, about 10 minutes. Crack 1 egg into heart of every galette. Bake till crust is golden brown and eggs are simply set, 8 to 10 minutes extra, or to desired diploma of doneness. Let cool on pan for 10 minutes. Garnish with sea salt and chives, if desired. Serve heat.
All-Butter Piecrust
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) chilly unsalted butter, lower into ½-inch cubes
- ¼ cup (60 grams) ice water, plus extra as wanted
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Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter; pulse till combination is crumbly and butter items are pea-size. With processor operating, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination could seem crumbly however needs to be moist and maintain collectively when pinched.) Add further ice water, 1 tablespoon (15 grams) at a time, if wanted.
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Prove dough, and form right into a disk. Wrap tightly in plastic wrap, and refrigerate for not less than 1 hour or as much as 2 days, or freeze for as much as 3 months. Let frozen dough thaw in a single day in fridge earlier than utilizing. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to fifteen minutes earlier than rolling out.
