I don’t know how many of you folks have made that Balsamic Strawberry Galette with that perfect flaky pie crust that I blogged about last week, but here is what I did with the other bit of pie crust that was left over from that recipe. I put it to good use in this unbelievably delicious Mushroom, Onion & Thyme Galette. So savoury and satisfying you will never miss the meat. That’s right, this one is a vegetarian offering, just perfect for meatless Mondays or any other day of the week, as far as I’m concerned!
You see, I love mushrooms. I can’t tell you how sad I was when I first started dating my husband and he revealed to me that he hated them. “What the what?!!” I was thinking in my head while trying to keep a perfectly calm and sympathetic face. He went on to declare that they were slimy and tasteless and he couldn’t see why anyone bothered eating them at all. Hmmm….Well, I love a challenge and am proud to say that I have won him over to the mushroom lover’s side. Actually it wasn’t that hard to do. I don’t know what kind of trashy shrooms he was nibbling on before but apparently they were dreadful! Now, he eats them with breakfast, he eats them on pizza and he says that this Mushroom, Onion & Thyme Galette is high up there on his lists of favourite dinners.
I must say I agree. I’ve already told you how head-over-heels I was with this flaky pie crust and the mushroom,onion & thyme filling really did it justice! We served it room temperature (which admittedly is rather balmy this time of year), paired with a little side salad and a bit of wine for a rustic, light supper on a particularly swampy, humid summer night. I’m sure it will be in meal high rotation from this point on since it is truly tasty and would be equally great for brunch, lunch or dinner. I may have even heard of some one (can’t imagine who) sneaking it cold, right out of the fridge around midnight… So if you’ve got any mushroom haters around your house, bring them on into the light with this galette. And if you’re already a convert, you’re going to be one step closer to heaven with this dish!
Mushroom, Onion & Thyme Galette
recipe from: hip foodie mom for the filling & slightly adapted from inspired taste for the flaky pie crust
For the crust: (this recipe makes dough for two pie crusts)
- 2 1/2 cups (360 grams) all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
- 6 tablespoons vodka (chilled)
- 2 Tablespoons ice water
For the filling:
- olive oil
- 2 cups onions; sliced and kept in rings or long strips
- 3-4 cups mushrooms (sliced); I recommend Cremini
- 2-3 tablespoons fresh thyme (leaves only)
- kosher salt
- 2-3 teaspoons balsamic vinegar
- less than a ¼ cup shredded mozzarella cheese; shredded so it melts faster (Gruyère would also be great!)
- Parmigiano-Reggiano cheese for sprinkling over crust
For the crust:
This recipe will make enough dough for two pie crusts. The second one can be kept in the fridge for up to two days or frozen for 3 months. If you’re making dough, you may as well make a second one while you’re at it and then you’ll be ahead of the game when preparing your next delicious creation.
Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.
Add 1 1/2 cups flour, salt to a food processor. Pulse 2 to 3 times until combined.
Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).
Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
For the filling:
Heat the olive oil in a large sauté pan over medium heat. After a minute or 2, add the onions and stir continuously until softened and starting to caramelize, for about 15-18 minutes. Remove from pan and set aside.
Wipe out your pan and re-heat the same pan with a few glugs of olive oil over medium-high heat. After a minute or two, add the sliced mushrooms, thyme and season with a little salt and let cook until softened, for about 8-10 minutes.
When softened, add the balsamic vinegar and reduce the heat to medium low. Cook for another 5 minutes, remove from the heat and combine with the cooked onions. Set aside.
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Transfer one disc (save the other for some other delicious creation) of the pastry dough from the refrigerator to a lightly floured work surface. Roll out to a 12 inch circle. Transfer the dough to a prepared, parchment lined baking sheet.
Sprinkle a bit of Parmigiano-Reggiano cheese over the dough where the filling will be placed. This not only adds a lot of flavour, but will also keep the crust from getting soggy – so I’m told. Spoon the onion, mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together.
Brush the folded edges of the crust with an infused or flavoured olive oil. I used parmesan garlic olive oil. Or simply use a beaten egg yolk. Sprinkle flaky sea salt over the crust. Bake for 30-40 minutes, or until the crust has become a lovely golden brown. During the last 10 minutes or so of cooking, sprinkle on the shredded mozzarella cheese. Use as little or as much as you want. Let cool for about 20 minutes before cutting and serving.