SWISS CHARD AND MUSHROOM GALETTE
Provided by Bon Appétit Test Kitchen
Categories Leafy Green Mushroom Bake Vegetarian Quick & Easy Dinner Chard Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For whole wheat dough:
- Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- For galette:
- Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
- Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
- Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes. Let cool slightly on baking sheet.
- Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.
MUSHROOM ASPARAGUS GALETTES
Provided by Food Network
Time 3h25m
Yield 6 galettes
Number Of Ingredients 19
Steps:
- For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
- Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
- Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
- Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
POTATO-MUSHROOM GALETTES
Steps:
- Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates.
- Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat.
- Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated.
- Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap.
- Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown.
- Serve once the galette is crisp and holds its shape, warm or at room temperature.
WILD MUSHROOM AND LEEK GALETTES
Categories Mushroom Appetizer Bake Vegetarian Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
- Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
- Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.
- Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
- Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if desired.
WILD MUSHROOM AND RICOTTA GALETTE
Crispy flaky pastry topped with melted garlicky cheese and roasted wild mushrooms. Inspired by the movie "Phantom Thread."
Provided by Rick M.
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Pastry:.
- Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine vodka, vinegar and 2 Tbsp. ice water (or 1/4 cup ice water if not using vodka) in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together (dough will look very clumpy, dry, with loose bits). Transfer large clumps of dough to work surface, drizzle 2 teaspoons ice water over remaining flour mixture in bowl and knead again to bring it together. Place on top of dough on work surface. Press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick square and repeat process 3 more times. Flatten into 3/4" rectangle and wrap tightly in plastic. Chill at least 2 hours.
- Place a rack in the lowest part of the oven; preheat to 375°. Let dough sit at room temperature 5 minutes to soften. Roll out dough on a lightly floured surface to ⅛" thick and about 18 x 13". It's ok if the edges are shaggy and it's not quite rectangular! Place on a parchment-lined rimmed baking sheet and chill while you prepare the toppings.
- Toppings and Assembly:.
- Toss mushrooms, oil, half of garlic, 1 1/2 teaspoons salt and pinch of pepper in a large bowl until completely coated. Stir ricotta, parmesan, chopped thyme leaves, 3/4 teaspoons kosher salt, 1/2 teaspoons pepper and remaining garlic in a small bowl until combined.
- Sprinkle mozzarella evenly over top of cold pastry. Dollop ricotta evenly over top. Arrange scallions next and spread green ends out so they fan and overlap across the galette. Top with mushrooms, fresnos and thyme sprigs. Bake on lowest rack until the crust is golden brown and the cheese is brown in spots. 50-65 minutes. Let cool 30 minutes and remove thyme sprigs before serving.
- Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.
Nutrition Facts : Calories 330, Fat 23.7, SaturatedFat 12.4, Cholesterol 57, Sodium 319.4, Carbohydrate 19.3, Fiber 1.6, Sugar 2.8, Protein 11.3
MUSHROOM-BACON GALETTE
A freeform tart meant to be ragged and uneven (it's beautiful no matter what you do to it), a galette is just the thing for beginning cooks. This savory version from Dorie Greenspan's "Everyday Dorie: The Way I Cook" is filled with a mix of sauteed bacon, leeks, and mushrooms tossed with fresh herbs, grated Parmesan, and best of all, chopped walnuts -- both the flavor and crunch are unexpected.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 16
Steps:
- Crust:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.
- Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)
- When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.
- Filling:Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.
- Preheat oven to 400 degrees with rack in center.
- Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)
- Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)
- Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.
MUSHROOM AND SPINACH GALETTE
Make and share this Mushroom and Spinach Galette recipe from Food.com.
Provided by hannahactually
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To make crust:.
- Preheat oven to 350 degrees.
- Mix the flour and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the refrigerator at least 20 minutes.
- For the rest:.
- Chop the shallots and place them in a frying pan with the olive oil. Saute over medium heat until they begin to soften. Lower the heat and add the wine. Slice the white and portobello mushrooms, and add them to the pan, cooking until they soften and release their liquid. Add the spinach, salt, pepper and herbs and cook until the spinach is wilted.
- On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the vegetable mixture in the middle of the dough, and loosely gather the dough around the filling, leaving an opening at the top (the dough won't close completely). Place the galette on a new sheet of parchment paper on a baking sheet and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.
- Slice and serve.
Nutrition Facts : Calories 295.6, Fat 16.4, SaturatedFat 2.3, Sodium 339.9, Carbohydrate 28.8, Fiber 2.5, Sugar 1.2, Protein 6.2
More about "mushroom galette recipes"
WILD MUSHROOM GALETTE RECIPE - TZURIT OR | FOOD & WINE
From foodandwine.com
5/5 (2)Category Savory PiesServings 6-8Total Time 3 hrs 20 mins
- Stir together flour, salt, and sugar in a medium bowl. Using a pastry cutter, cut in chilled cubed butter until butter resembles small peas. Using a fork, stir in 1/4 cup ice water. Stir in up to 1/4 cup more ice water, 1 tablespoon at a time, just until dough comes together. Shape dough into a disk, and wrap tightly in plastic wrap. Chill at least 2 hours or up to 3 days.
- Preheat oven to 400°F. Toss together mushrooms, olive oil, herb sprigs, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper on a rimmed baking sheet; spread into an even layer. Bake in preheated oven until mushrooms are just tender, about 20 minutes. Discard herb sprigs; set mushrooms aside to cool to room temperature, about 15 minutes.
MUSHROOM GALETTE - CAROLINE'S COOKING
From carolinescooking.com
5/5 (6)Total Time 40 minsCategory Lunch or MainCalories 577 per serving
- Make the dough in the food processor by mixing the flour, salt and butter to form crumbs. Add the ricotta and water and pulse until comes together. Remove blade and bring the pastry together in a ball. Cover and chill until needed (you can make it a little ahead)
- Put 1tbsp butter and the oil in a medium skillet/frying pan over a medium heat. Add the onions and cook around 5 minutes until softened and just starting to caramelize.
- Add the mushrooms, garlic and thyme along with the rest of the butter. Soften and cook until the liquid has largely evaporated, stirring regularly. Set aside.
MUSHROOM GALETTE RECIPE (SAVORY MUSHROOM TART) - MON …
From monpetitfour.com
4.5/5 (76)Total Time 40 minsCategory Appetizers & SidesCalories 292 per serving
15 GALETTES THAT ARE EASIER THAN, WELL, PIE | BON APPéTIT
From bonappetit.com
MUSHROOM GALETTE | GOURMET TRAVELLER
From gourmettraveller.com.au
WILD MUSHROOM GALETTES RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Starters & NibblesServings 6
- Roll out the pastry on a floured work surface into a 28x20cm/11x8in rectangle about 3mm thick. Lightly score a criss-cross pattern over the surface of the pastry, being careful not to cut all the way through.
- Place on the baking tray and refrigerate for 10 minutes. Remove from the fridge and brush the tops with beaten egg.
- Place a large roasting tin in the oven until very hot. Carefully add the oil, butter, garlic, and chestnut and flat mushrooms. Season with salt and pepper and toss.
- Remove both trays from the oven. Slice the galettes in half widthways and remove any uncooked pastry from the middles. Place upside down on the baking sheet.
- Add the wild mushrooms and crème fraîche to the roasting tin and mix. Place both trays back in the oven for 8–10 minutes, or until the pastry cases are crisp.
- Spoon the mushroom mixture into half the pastry cases. Garnish with the remaining parsley and top with the other halves. Serve straight away.
30+ BEST MUSHROOM RECIPES - WHAT TO MAKE WITH MUSHROOMS
From thekitchn.com
MUSHROOM GALETTE – RAINBO
From rainbo.com
GUEST POST: MUSHROOM AND GOAT CHEESE GALETTE - MUSHROOMS …
From mushrooms.ca
RUSTIC MUSHROOM & KALE GALETTE: A SAVOURY MEAT-FREE PIE …
From cbc.ca
MUSHROOM, ONION & GRUYERE GALETTE - CHOMPSLURRPBURP
From chompslurrpburp.com
MUSHROOM AND CHEESE GALETTE - NOSHINGS WITH NICOLE
From noshingswithnicole.com
CARAMELIZED MUSHROOM GALETTE RECIPE - KITCHN
From thekitchn.com
MUSHROOM ONION THYME GALETTE • HIP FOODIE MOM
From hipfoodiemom.com
LOADED MUSHROOM GALETTE | PUNCHFORK
From punchfork.com
MUSHROOM GALETTE RECIPE: HOW TO MAKE MUSHROOM GALETTE
From masterclass.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASY MUSHROOM GALETTE RECIPE (GLUTEN-FREE) - GOOD FOOD BADDIE
From goodfoodbaddie.com
MUSHROOM GALETTE – PLACE AT THE TABLE
From placeatthetable.net
CARAMELIZED ONION AND MUSHROOM GALETTE - HUNGER FOR SPICE
From hungerforspice.com
MUSHROOM GALETTES - THE MIDNIGHT BAKER
From bakeatmidnite.com
MUSHROOM–BACON GALETTE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
DORIE GREENSPAN SAYS IT DOESN’T HAVE TO BE PERFECT TO BE DELICIOUS
From marthastewart.com
CABBAGE & MUSHROOM GALETTE RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM GALETTE - A BEAUTIFUL PLATE
From abeautifulplate.com
SWISS CHARD AND MUSHROOM GALETTE RECIPE | BON APPéTIT
From bonappetit.com
MUSHROOM GALETTE - CARDAMOM & COCONUT
From cardamomandcoconut.com
MUSHROOM GALETTE | RECIPE | LIFESOURCE NATURAL FOODS
From lifesourcenaturalfoods.com
EASY MUSHROOM GALETTE WITH LEEKS (SAVORY GALETTE) L THE …
From themediterraneandish.com
SAVORY MUSHROOM GALETTE - THIS HEALTHY TABLE
From thishealthytable.com
SAVORY MEAT AND MUSHROOM GALETTE – ART OF NATURAL LIVING
From artofnaturalliving.com
MUSHROOM GALETTE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
WILD MUSHROOM GALETTE RECIPE USA - KERRYGOLD
From kerrygoldusa.com
MUSHROOM GALETTE - A SAVORY PIE GREAT FOR ENTERTAINING - HEARTH …
From hearthandvine.com
MUSHROOM & LEEK GALETTE RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM VEGETABLE GALETTE | CTV NEWS
From regina.ctvnews.ca
MUSHROOM GALETTE RECIPE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
MUSHROOM, RICOTTA AND GRUYERE GALETTE - KATY'S FOOD FINDS
From katysfoodfinds.com
MUSHROOM GALETTE – HOME BAKING ASSOCIATION
From homebaking.org
MUSHROOM GALETTE - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
You'll also love