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Loaded Mushroom Galette Recipe on Food52
"This galette nearly bursts at the seams with mushroomy goodness. Instead of piling raw mushrooms directly onto pastry, sautéing them in advance cooks away some of their water content and concentrates their flavors...."
INGREDIENTS
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2 cups (240 grams) all-purpose flour
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1/2 cup (72 grams) fine yellow cornmeal
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1 teaspoon granulated sugar
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1 teaspoon kosher salt
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1 cup (226 grams/2 sticks) unsalted butter, cubed and frozen for 10 minutes
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1/2 cup whole-milk Greek yogurt
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3 tablespoons ice water
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2 tablespoons apple cider vinegar
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Extra-virgin olive oil, for drizzling
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4 small shallots, peeled and trimmed, halved lengthwise
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Kosher salt
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12 ounces small cremini, stems trimmed and halved lengthwise
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1 1/2 teaspoons fresh thyme leaves
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3 ounces oyster mushrooms, stems trimmed, large ones halved (or 3 ounces sliced shiitakes)
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4 ounces goat cheese
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2 medium garlic cloves, finely grated
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1/4 teaspoon freshly ground black pepper, plus more to taste
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3 ounces Gruyère, coarsely grated (about 1 heaping cup)
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1 large egg, beaten to blend
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2 tablespoons chopped fresh parsley
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