Please remind me to never egg wash with yolk if I’m going to take photos. The yellow sheen is just not very appealing. I like my “before baking” photos. But, the after baking photos I hate. Actually, I bet my after photos were a lighting issue as well as a bright yellow egg yolk issue. I think it started to get dark outside while the galette was in the oven. I wish I had a daylight room for this blog. I know I can simulate light but it is just not the because I suck at it and I don’t have everything I need (namely time) to experiment with it right now. Sometimes when my pics are this bad I just scrap the whole post. But this is the first galette I have ever made and it was really good.
A few days before I made this I was in the spice isle at Albertsons. I can easily spend an extra fifteen minutes in a spice isle examining them to make sure there is nothing new for me to try. That day I found a new Tuscan seasoning. I didn’t know what I was going to do with it but I knew I would come up with something brilliant! This galette crust seemed like a perfect vehicle. I like to put spices in dough, mainly because I like the way it looks. But this tasted good too.
I’m so excited it’s Friday! We have the whole weekend ahead of us! We all should mix up some sweet or savory crusts, fill them with stuff, cook them, and eat them up! I wonder if you can cook a galette on a gas grill? I will have to Google that, because it is a little warm to fire up the oven. Anyway, have a wonderful weekend!
Caramelized Onion and Mushroom Galette
Ingredients:
-1 large sweet onion (peeled and sliced into thin strips or rings)
-8 oz. sliced crimini mushrooms
-1 Tbsp. grape seed oil or olive oil
-S & P to taste (maybe 1 pinch each)
-1 Tbsp. sugar
-2 tsp. balsamic vinegar
– ¼ c. crumbled Gorgonzola
– ¼ c. crumbled goat cheese
-1 egg beaten well with 1 tsp. water (for a dough wash)
Crust:
-1.5 c. flour
-2 tsp. sugar
-1 tsp. kosher salt
– ½ c. unsalted butter (very cold and cubed)
– 1/3 c. icy cold water
Preheat oven to 375°F.
Combine first five crust ingredients in a medium mixing bowl. Cut butter into the flour with a pastry blender or fork until the texture resembles pieces the size of small peas. If you have a large food processor you can use it for this step to make it easier and to keep your butter cold. Next, drip water into the dough mixture until moist (you may not need all of the water). Gather dough and all crumbs into a ball and wrap in a sheet of plastic wrap. Chill for 30 minutes or more. Develop your filling in the meantime.
In a medium sized skillet cook onions in oil until very soft and beginning to brown (5 to 10 min.). Sprinkle with sugar and continue to sauté over medium heat. After onions have begun to caramelize add mushrooms salt and pepper. After another 5 to 10 minutes the mushrooms should be softened and browned. Add the vinegar. Stir and sauté for a couple of minutes. Remove from heat and set aside.
Remove dough from the fridge and roll out onto a large piece of parchment paper until approximately ¼ inch thick and about 10 inches around. Mound the mushrooms and onions into the center of the dough (leaving about 2 inches around the edge. Sprinkle both cheeses over the mushrooms and onions. Fold the edges up around the filling leaving a 3 to 4 inch sneak peak of the filling in the center. Brush the exposed dough with the egg wash. Place galette onto a cookie sheet (leaving the parchment in place under the galette) and into the oven and bake it for 40 to 50 minutes until the crust is golden brown. Let rest for a few minutes, slice, and EAT!
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I love mushrooms and caramelized onions combined!!! Especially when wrapped in a galette – oh I can just imagine how tasty it was!
I wish you would’ve been here to take the photos. Then it would have looked as good as it tasted!