wild mushroom galette

How To Make wild mushroom galette

• 1

  Crust In a large mixing bowl which the flour, sugar, salt, chives, thyme, and parsley. With a pastry cutter or fork work the butter in one piece at a time to make pea like crumbles. Add 6 tbsp cold water and mix until well incorporated.Form the dough into a flat circle. Wrap in plastic wrap and chill in the fridge for at least 20 minutes.
• 2

  While the dough is chilling. Clean the mushrooms and slice them. Melt the butter in a skillet and add the shallot and saute 3 minutes. Add the mushroooms and cook 5 to 7 minutes. Season with salt and pepperl. Turn off heat and set aside.
• 3

  Preheat oven 400 degrees. On a lightly floured surface roll the dough into a 15 inch circle abou 1/4 inch thick. Transfer to a parchment lined baking sheet.
• 4

  Spread the creme fraiche onto the crust starting in the middle and work out leaving a 2 inch border.
• 5

  With a slotted spoon add the mushroom mixture evenly over the creme fraiche. Add the gruyere cheese and fresh thyme.
• 6

  Fold the border up over the filling. Whisk the egg with 2 tbsp water. Brush over the dough rim.
• 7

  Bake about 45 minutes.
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