Photo by Alexandra Stafford, friend and collaborator — AlexandraCooks.com

Photo by Alexandra Stafford, friend and collaborator — AlexandraCooks.com

MUSHROOM ONION GALETTE with Catawba whole wheat pastry

by Liza Lowery, friend and collaborator

For some reason, many people fear making pie dough even though it’s the easiest party trick to add to your baking repertoire if you use a food processor. Galettes are especially forgiving because there’s no fancy crimping involved—just a few simple folds. Watch the video in the link for guidance.

NOTE:

  • The whole wheat pastry dough in this recipe uses a tip from Cook’s Illustrated: adding a little vodka to the mixture for extra flaky dough. You can use all ice water if you prefer.

  • If you don’t know what a galette looks like, this post will help: https://alexandracooks.com/2016/11/14/apple-frangipane-galette/

  • If you want to use the pastry dough for a pie or sweet galette, increase the sugar in this recipe to 1 tablespoon.

  • A Silpat or silicone mat makes rolling out pastry so easy.

  • The egg yolk-cream wash isn’t necessary, but it does add a bright sheen to the crust.

  • Yield 1 10 to 11-inch galette. Serves 3 to 4 for a main course.

INGREDIENTS FOR WHOLE WHEAT PASTRY DOUGH (adapted from Foolproof Pie Dough Recipe from AlexandraCooks.com)

  • 80 grams (5/8 cup) Catawba Whole Wheat Flour (or NuEast Whole Wheat Flour)

  • 80 grams (5/8 cup) Catawba All Purpose Flour (or NuEast All Purpose Flour)

  • 6 grams (½ tablespoon) sugar 

  • 1-2 grams (a scant ½ teaspoon) kosher salt

  • 113.5 grams (8 tablespoons) unsalted butter, cut into ½ inch cubes and chilled

  • 35.5 grams (1/8 cup + 1 tablespoon) iced water

  • 35.5 grams (1/8 cup + 1 tablespoon) chilled vodka (if not using vodka, the total iced water should be 71 grams or 1¼ cups)

  • 1 egg yolk mixed with 2 teaspoons cream or milk

INSTRUCTIONS FOR PIE DOUGH (Video guidance is helpful here.)

  1. In the bowl of a food processor, pulse the flours, sugar, and salt together. Add the chilled, cubes of butter. Pulse about 10 quick pulses until the butter is the size of peas.

  2. Add the chilled vodka and iced water, and pulse again about 10 times or until the mixture is crumbly but holds together when pinched.

  3. Lay a clean tea towel on a work surface. Dump the crumbly dough onto the middle of the towel. Bring the four corners of the towel together and twist tightly until there is no slack to create a beggar’s purse, pressing the dough into a fat round ball. Flatten the round into a thick disk and run your hands around the edge of the cloth to smooth the dough. Wrap the dough in plastic wrap or wax paper, place in a Ziplock bag, and keep in the fridge until ready to use for 2 days or freeze for a few months. Unthaw overnight in the refrigerator before rolling out the pastry.

INGREDIENTS FOR GALETTE

  • 1 tablespoon (15 grams) olive oil

  • 1 small red onion, sliced thinly

  • 1 large shallot, minced

  • 2-3 scallions and greens, sliced finely

  • Sel gris or kosher salt

  • 29 grams (2 tablespoons butter)

  • 213-226 grams (6-8 ounces) shitake mushrooms, sliced in quarter-inch pieces, or other mushrooms

  • 1 clove garlic, minced

  • Cayenne to taste (optional)

  • Freshly ground black pepper

  • 1-2 teaspoons fresh thyme

  • 3 tablespoons (45 grams) crème fraiche

  • 30 grams (½ cup) shredded gruyere

  • 15 grams (2 tablespoons) grated parmigiano reggiano

  • Parchment paper to fit a cookie sheet (or sheet pan)

INSTRUCTIONS FOR GALETTE

  1. Preheat oven to 400 degrees, placing the rack in the middle.

  2. Melt butter in a medium skillet on high. Add the onions and shallots, reduce the heat to medium, and sauté until soft, about 3 minutes. Add a pinch of salt and toss. Transfer to a medium mixing bowl.

  3. Add 1 tablespoon of the olive oil to the skillet and sauté the mushrooms on medium high, adding a pinch of salt and tossing the mushrooms to coat in the oil. Add the minced garlic. If the mushrooms begin to stick before they release their liquid, drizzle with more olive oil. Continue to cook until most of the liquid has evaporated and the mushrooms are tender. Sprinkle lightly with cayenne, if using, and ground pepper.

  4. Remove from the heat, and add the onions, shallots, scallions, and thyme to the mushrooms, tossing lightly to combine. Add more salt to taste.

  5. Roll out the pastry on a lightly floured Silpat or clean counter until the dough is about 12 inches in diameter or about 1/8 inch thick. The pastry is tender, so lift gently each time you turn the pastry, dusting the Silpat with more flour. Video guidance is helpful.

  6. Fold the pastry into quarters and carefully lift (a bench knife is useful) onto the parchment lined pan. Open the pastry and gently spread the crème fraiche on the pastry to within 2 inches of the edge. Use the back of a spoon or your fingers. Don’t drown the crust in crème fraiche, but don’t be afraid to add a little more.

  7. Sprinkle the onion mixture evenly over the crème fraiche, then the gruyere and the parmigiano over the top. Trim the crust, if necessary, to form a more uniform circle, then fold the edges over to form a 1 to 2-inch crust.

  8. Optional: brush the crust with the egg yolk-cream mixture.

  9. Bake for about 40 minutes or until the crust is golden on top and underneath. Lift the edge of the galette with a metal spatula to peek at the bottom of the crust.

  10. Let the galette cool for 5 minutes before cutting and serving. Store at room temperature and reheat at 350F to 375F until crispy.