Simple but packed with flavor, this mushroom rosemary galette wraps flaky pie crust around sautéed mushrooms and fresh rosemary. Perfectly paired with a side salad for an easy and delicious meal.
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowl
- Rolling Pin
- Frying Pan
- Measuring Cups
- Measuring Spoons
- Pastry Brush
Ingredients
CRUST
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
FILLING
- 2 tbsp olive oil
- 4 cups baby bella mushrooms sliced
- ½ shallot thinly sliced
- ½ tsp salt
- ¼ tsp pepper
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 2 oz cream cheese softened
- 1 egg
Instructions
- In a bowl, stir together your flour and salt. Add your cubed butter and rub it in until you have a sand-like consistency
- Add in your cold water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough ball between two large pieces of parchment paper, and roll to ⅛” thickness - making sure your dough is an even thickness throughout.
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for 15 minutes while you make your filling
- Preheat your oven to 400°F
- In a frying pan, heat your olive oil before adding in your mushrooms and shallot. Sauté over medium-high heat for 5-8 minutes until your mushrooms have cooked down slightly and have a nice color on them. Add in your salt and pepper and cook down a little more. The salt will help some of the liquid release from the mushrooms, which you’ll want to cook off slightly so you don’t have a soggy crust!
- Add in your garlic and fresh rosemary, stir, and cook 1-2 more minutes until fragrant. Remove from heat and let cool for about 5 minutes
- Take your rolled crust from the fridge and place it flat on a baking tray (it’s ok if the edges go over the side of the baking tray, you’ll fold them in later), and remove the top layer of parchment paper
- Spread your cream cheese into a thin layer in the center of your dough, leaving about an inch of space from the edge
- Top with your mushroom mixture, spreading out evenly, before carefully folding your crust over the edge of your mushrooms, leaving the middle open. As you fold it in, work in a circle to fold one section over the next so you don’t have any gaps. If your dough cracks a little, just pinch it together
- In a bowl, whisk together your egg and a splash of milk or water until combined. Brush the top and side of your crust with your egg wash
- Bake for 40-45 minutes until golden brown
- Enjoy!
Notes
*If you have a food processor, pulse together your flour and salt before adding in your cubed cold butter. Pulse until combined, and then add in your cold water and give a few more pulses. Pour into a large bowl and press the dough together with your hands to form a ball.
*If you need to add more water to your dough, do it one tablespoon at a time. Four tablespoons should be enough. You might just need to press and squeeze it together a little more. You want the dough to be on the dryer side, versus too wet.
*This crust has a lot of butter. It’s crucial that you place it in the fridge before you assemble and bake it so you don’t risk your butter melting out of your crust as soon as it hits the oven.
*Make sure your dough is no thicker than ⅛”. If it’s too thick, it will be overwhelming and likely won’t bake properly in the time allotted. Also, be sure not to roll it too thin, or it will be harder to handle and will likely burn
