Tomato and Mushroom Galette


Tomato Mushroom GaletteI think I’ve gotten into the habit that if I’m feeling a little low, I get in the kitchen and cook something and this always helps. There was nothing wrong but with the wedding approaching it’s sometimes emotionally overwhelming when something unexpected comes up. So to lift my spirits  this post I made this galette. Between cooking and tasting the results, I was back to my usual mood. To make this recipe I took inspiration and example from a galette recipe from smittenkitchen but changed a few things according to what I had at hand. Today in a month is my birthday and I’m already considering the idea of inviting a few friends at home for a party and this recipe (maybe with a different filling) will definitely be on the menu.

Tomato Mushroom GaletteTomato and Mushroom Galette

 

Recipe for 4-6 as main or 8 as an appetizer

Prep time: 25-30 min

Cook time: about 1 hour

Ingredients:

For the pastry:

160 grams all-purpose flour

1/4 teaspoon table salt

110 grams cold unsalted butter, cut into pieces and chilled again

60 grams plain yogurt or sour cream

70 ml ice water

 

For the filling:

450 g cherry tomatoes (even better if you can vary the colours)

120 g chestnut mushrooms

1 tbsp. olive oil

3-4 spring onions

60 g grated cheese

Salt and pepper

To glaze: 1 egg beaten with 1 tbsp. water

 

Recipe:

Pastry: In a large bowl combine the salt and the flour. Distribute bits of butter in the bowl and using your fingertips work the ingredients until the preparation looks like breadcrumbs (the largest pieces should be the size of a lentil). In another bowl mix the yoghurt (or sour cream) and the water and add them to the flour mixture. Mix in the liquid with your fingertips until large lumps form then assemble them into a ball and wrap with plastic and refrigerate for a minimum of 1 hour (and up to 2 days).

Filling: Quarter the mushrooms and roughly chop the spring onions.

In a pan heat the olive oil on a medium fire and add the mushrooms to brown on all sides stirring occasionally. Once they’re nice and brown add the tomatoes and brown these too for a few minutes regularly shaking the pan to tilt them. Once they start to burst season with salt and pepper, cook for another minute or so and turn off the fire. Add the spring onions and set aside.

Making the galette: Heat oven at 200°C. On a floured surface roll out the dough into an approximate 30 cm round shape (don’t worry about precision for this recipe). Transfer the dough to a parchment lined baking tray. To do this easily, gently fold the dough into quarters (without cracking it) then transfer it to the baking tray before unfold it. Place the vegetable filling in the centre and spread it out leaving a 6 cm margin around. Spare a small tsp. of the grated cheese (for the crust) while sprinkling the rest of it on top of the filling. Fold the pastry on the outer borders of the galette and brush the pastry with the egg wash; finally sprinkle with the remaining cheese. Bake for 30-40 min. Let the galette rest for 5 min before serving.

 

4 thoughts on “Tomato and Mushroom Galette

    • Thanks! I’m also a huge fan of such recipes: friendly, tasty and not overly precise.

    • Hello Karen! How are you? I delayed my response as I was in Spain for a week. Thanks for your kind comment. Since we’re on the subject I think this week I might very well make another version of it 🙂

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