I 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. Continue reading
Tomato and Mushroom Galette
Recipe for 4-6 as main or 8 as an appetizer
Prep time: 25-30 min
Cook time: about 1 hour
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
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.