Recipe by Ashley Smith of Dynamic Duo Nutrition.
This is a great dish to make on a snowy day – with savory mushrooms and melty cheese. For bonus flavor, add ‘Rosie’s hot sauce’ from Six Circles Farm. It’s homemade from peppers grown on their farm and it is AMAZING! Also – Oyster mushrooms are full of antioxidants (and grow on a log) so this dish is semi-healthy.
Galette dough ingredients:
1 cup all-purpose flour, plus more for dusting
½ cup white or whole wheat flour (preference)
½ tsp sugar
½ tsp salt
9 tbsp unsalted butter, cold
5 tbsp ice water
In a mixing bowl combine the all purpose flour, white or wheat flour, sugar and salt. Whisk to combine. Use a cheese grater to grate the cold butter into the flour. Using the tips of your fingers, work the butter into the flour until all of the butter pieces are coated. Create a well in the center of the bowl and add 4 tablespoons of ice water. Squeeze the ingredients together until it begins to form a raggedy dough (use the last tablespoon of water if needed). Knead the dough a few times until it all comes together smoothly. Form a ball, flatten the top and bottom and wrap the disk tightly with plastic wrap. Transfer to the fridge for a minimum of 1 hour to firm up.
Lightly flour a clean and dry work surface. Unwrap the disk of dough and lightly flour both the top and bottom. Use a rolling pin to roll out the dough by pushing away from you and giving the dough a quarter turn clockwise each time you roll. Roll the dough out until it is about ½ cm. Don’t worry if the dough isn’t a perfect circle or oval, or if there are any tears around the perimeter of the galette dough. Remember, its ‘rustic.’
Internal galette ingredients:
1 bag of Blue Oyster Cultivation mushrooms (ingredient of the week!)
1/4 lb of diced pancetta
2 cloves of garlic
3 lacinato (Tuscan) kale leaves
1/2 of a roasted red pepper
1/4 lb Gouda cheese
Conservative 1/4 cup of grated Parmesan cheese
Salt and pepper
Internal galette preparation:
While the dough is firming up for an hour, soak your oyster mushrooms in warm water for 15 minutes, and begin dicing your meat and vegetables. Dice the onion and garlic cloves and transfer them into a heated and oiled skillet. Allow them to cook for 3 minutes on a low-medium heat. Drain your oyster mushrooms from the warm water and add them to the skillet as well. Season the mix with salt, pepper, and anything else you see fit for your taste. Let this simmer for 6-7 minutes. In the meantime, dice the roasted red pepper half, lacinato kale, and pancetta. Add them to the mixture with a splash more olive oil if needed to make sure nothing is burning or sticking to the bottom of the pan. Also feel free to add more seasoning here. Once lightly cooked, set aside the mixture of skillet ingredients in a bowl.
Preheat oven to 350 degrees. Sprinkle the gouda cheese onto the rolled out pastry dough leaving a 1 ½ – 2-inch border around the perimeter. Spread the skillet mixture on top of the Gouda in an even layer. Fold the perimeter of the pastry dough up and over the galette filling – you should still be able to see the galette filling in the middle. Brush the border of the galette with melted butter and sprinkle with grated Parmesan. Carefully transfer the galette to a baking sheet and bake in the oven for 30-32 minutes until the dough is crisp and the cheese is melty.