This is galette in the sense of tart, not sweet Belgian dessert pastry, in case you were wondering what the hell I was thinking. It comes from the Vegetarian Cooking for Everyone book and made a delicious and extremely filling lunch on a cold day in San Francisco. My friend Max, who made it, calls it "a pain in the butt recipe for special occasions" and it no doubt tastes best with all the labor put in, but looking at the recipe I can see a few shortcuts that you might use to save time, including (gasp) not home-making the dough or using veggie stock instead. However it was incredibly good as is, so you might not want to mess with success. Max writes "[i]ts only redeeming virtue is that all the elements, including the dough, can be made in advance and hang out in the fridge for a couple of days just fine until you're ready for them. I added some tofu to mine so that it would have a little protein, even though it didn't call for it. It would be even better with a baked or sauteed tempeh instead of the tofu-- tempeh is nice & earthy with mushrooms. I also garnished with some fresh parsley to give it a little fresher taste." In this case, editorial comments are his.
2 c all-purpose or ww pastry flour (I generally just use white all-purpose)
1/2 t salt
1 T sugar
12 T cold unsalted butter (or Earth Balance if you're going parve)
1/3- 1/2 c ice water as needed
Mix flour, salt, sugar in bowl. Cut in butter (by hand or with mixer), leaving pea-sized chunks. Sprinkle ice water over by tablespoon & toss w/ flour until dough comes together in a ball. Press into disk & refrigerate for 15 mins.
When you're ready to make the galette, roll out on lightly floured surface into 14 inch circle approx 1/4 inch thick & transfer to cookie sheet (it will be larger than the pan.) Add filling leaving a border, and fold the dough over the fruit, overlapping the edges. You can brush the top of the galette with melted butter or an egg beaten with milk.
2 cups quick mushroom stock:
1/2 c or more dried porcini
4 t olive oil
2 onion, coarse chop
2 carrot, chopped
2 cloves garlic, sliced
4 mushrooms sliced
4 t tomato paste
2 T fresh marjoram or 2 t dried
1 c dry white or red wine
2 T flour
salt & fresh pepper
2 t red wine vinegar
1. Cover dried mushrooms with 3 c hot water.
2. Heat oil in saucepan over high heat & add onion, carrot, garlic, fresh mushrooms. Saute until browned, approx 10 mins. Reduce heat to med, add tomato paste, marjoram, & wine, and sprinkle in flour. Cover & cook until wine reduced to a syrupy glaze, approx 3 mins. Add porcini & soaking water, 1/2 t salt, a little pepper, & vinegar. Simmer for 20 mins.
3. Strain, remove dried mushrooms and add to stew.
2-3 t dijon mustard
aged red wine or sherry vinegar
1/2 c olive oil
1 large onion, cut into 1/2 in dice
2 t minced rosemary or 1 t dried
salt & fresh black pepper
2 pinches red pepper flakes
1/2 lb portabello or shitake
1 lb large white mushrooms
2 cloves garlic, minced
3 T tomato paste
1 T butter (or Earth Balance)
2 T chopped parsley
2 T melted butter or beaten egg for the glaze (as mentioned in dough recipe)
To make the galette:
1. Make the dough
2. Season the stock with a few t. mustard & just enough vinegar to sharpen the flavors & set aside.
3. Heat 1 T oil in large skillet, add onion & rosemary & cook over med. heat until lightly browned, approx 12 mins. Season with 1/2 t salt, pepper, and red pepper flakes. Put in a big bowl.
4. Heat 1/2 remaining oil in same skillet over high heat, add 1/2 mushrooms & sautee until browned, season with salt & pepper, add to the bowl w/ the onions, & repeat with remaining mushrooms.
4. Return everything to the pan, add garlic & tomato paste diluted with a few spoonfuls of stock, and a t of the vinegar.
5. Add remaining stock, bring to a boil, stir in butter & parsley, cook for 5 mins.
6. Drain, reserving juices for later.
7. Preheat oven to 400. Roll out dough (either one lg or 6 ind. galettes) Fill with mushrooms, and assemble, brushing the melted butter or egg. Bake for 25 mins or until crust is browned. Heat reserved juices as gravy.