Hosting a table of vegetarians this year (or just want to cook something delicious?) - Try this magnificent mushroom galette. Savory, rich and a definite showstopper.
2 cups all-purpose or whole-wheat pastry flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, cut into pieces
1/3 to 1/4 cup ice water, as needed
1) Mix flour, sugar and salt in bowl
2) Cut the butter in by hand or with electric mixer - leaving pea-sized chunks
3) Pour ice water and mix until dough can be formed into a ball
4) Press into a disc and refrigerate for 15 minutes
2 cups mushroom stock
2-3 teaspoons dijon mustard (to taste)
aged red wine vinegar or sherry vinegar
1/4 cup olive oil
1 large onion, cut into a 1/2" dice
2 teaspoons minced fresh rosemary; or 1 teaspoon dried rosemary
salt & pepper
2 pinches red pepper flakes
1/2 pound portobello or shitake mushrooms, cut into large chunks
1 pound large white mushrooms, stems removed, cut into large chunks (smaller caps need not be cut)
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons beaten egg for glaze
1) Prepare dough and set to chill
2) Season the stock with 2 teaspoons mustard and just enough vinegar to sharpen flavors; set aside
3) Heat 1 tablespoon olive oil in large skillet. Add onion and rosemary and cook over medium heat until onion is lightly browned, about 12 minutes. Season with 1/2 teaspoon salt, pepper, and red pepper flakes. Set aside in a bowl.
4) Add additional 1 tablespoon oil to the same skillet over high heat. Sautee the mushrooms in 2 batches, set aside.
5) Return cooked onions and cooked mushrooms to pan. Add garlic, 1 teaspoon vinegar, and tomato paste, diluted with a few tablespoons of mushroom stock to make it less thick. Add remaining stock and bring to boil, then add butter and parsley. Cook for additional 5 minutes and set aside to drain into a bowl (save the juices).
6) After filling has drained and thickened, preheat the oven to 400 degrees.
7) Roll out the galette dough on a floured surface for either 6 individual galettes or one large galette (14" circle). Lay dough on flat baking sheet cookie sheet (can be rimmed baking sheet, upside down). The sides of the dough will be larger than the pan.
8) Mound mushroom filling in center of dough, leaving a perimeter. Fold edges of dough over filling. There should be no leaking of fluid through the dough. Brush top of dough with beaten eggs.
9) Bake until the crust is browned, about 25 minutes. Heat reserved juices and spoon into middle; careful of over-filling.
**From "Vegetarian Cooking For Everyone," by Deborah Madison**
Note: Best results come when both the dough and the filling are made up to an hour before you plan to bake the galette. This allows the dough to chill and the filling to congeal slightly, which helps with cooking.