Add the cilantro, parsley, red wine vinegar, and shallot to a food processor along with a pinch of paprika, pinch of salt, and a few cracks of pepper. While pulsing the food processor, simultaneously drizzle in the olive oil. Depending on how many herbs you added, you may need to adjust the amount of oil and vinegar to achieve a smooth consistency. Transfer the chimichurri to a jar and keep it in the fridge for up to one week.
Add the flour, chives, oregano, and thyme to a food processer with a teaspoon of salt and a few cracks of pepper. Give that a few pulses before adding the cubed butter. Continue pulsing and slowly drizzle in the ice water, but only as much as is needed to bring the dough together; It should hold its shape when you squeeze some in your hand. Transfer the dough to a cutting board, shape it into a small disc, and wrap it in plastic wrap. Chill the dough for about an hour in the fridge.
In the meantime, make the galette filling; Preheat a large pan on medium heat. Add a tablespoon of butter and the olive oil to the pan, followed by the sliced onion. While the onion cooks, slice all of the mushrooms. Once the onions are lightly caramelized, add all the mushrooms to the pan along with a large pinch of salt and a few cracks of pepper. Sauté the mushrooms until they have shrunk and released most of their moisture. At that point, grate the garlic directly into the pan and add in the thyme. Finally, deglaze the pan with the balsamic vinegar before removing it from the heat. Allow the filling to cool for 20 minutes.
Once the dough is done chilling, roll it out into a 14-inch circle, carefully transfer it to a baking sheet, and stick the baking sheet in the freezer to keep it cool until it is time to assemble to galette. When the filling has cooled to room temperature, mix in the fontina cheese, reserving some to sprinkle on top of the galette.
Preheat your oven to 400 degrees. Leaving a one-to-two-inch border of crust empty, neatly pile the galette filling onto the crust. Fold the border over to create the edge of the galette and pinch gently to help the edge hold its shape. Sprinkle the remaining fontina cheese on top, letting it go over the crust a little bit. Brush the top of the crust all over with the egg wash. Bake at 400 degrees for 45 minutes. After the Wild Mushroom Galette has baked, let it rest for 20 minutes. Then, slice your desired potion and serve with a few dollops of the Chimichurri Sauce right on top.
0 servings
Ingredients
Directions
Add the cilantro, parsley, red wine vinegar, and shallot to a food processor along with a pinch of paprika, pinch of salt, and a few cracks of pepper. While pulsing the food processor, simultaneously drizzle in the olive oil. Depending on how many herbs you added, you may need to adjust the amount of oil and vinegar to achieve a smooth consistency. Transfer the chimichurri to a jar and keep it in the fridge for up to one week.
Add the flour, chives, oregano, and thyme to a food processer with a teaspoon of salt and a few cracks of pepper. Give that a few pulses before adding the cubed butter. Continue pulsing and slowly drizzle in the ice water, but only as much as is needed to bring the dough together; It should hold its shape when you squeeze some in your hand. Transfer the dough to a cutting board, shape it into a small disc, and wrap it in plastic wrap. Chill the dough for about an hour in the fridge.
In the meantime, make the galette filling; Preheat a large pan on medium heat. Add a tablespoon of butter and the olive oil to the pan, followed by the sliced onion. While the onion cooks, slice all of the mushrooms. Once the onions are lightly caramelized, add all the mushrooms to the pan along with a large pinch of salt and a few cracks of pepper. Sauté the mushrooms until they have shrunk and released most of their moisture. At that point, grate the garlic directly into the pan and add in the thyme. Finally, deglaze the pan with the balsamic vinegar before removing it from the heat. Allow the filling to cool for 20 minutes.
Once the dough is done chilling, roll it out into a 14-inch circle, carefully transfer it to a baking sheet, and stick the baking sheet in the freezer to keep it cool until it is time to assemble to galette. When the filling has cooled to room temperature, mix in the fontina cheese, reserving some to sprinkle on top of the galette.
Preheat your oven to 400 degrees. Leaving a one-to-two-inch border of crust empty, neatly pile the galette filling onto the crust. Fold the border over to create the edge of the galette and pinch gently to help the edge hold its shape. Sprinkle the remaining fontina cheese on top, letting it go over the crust a little bit. Brush the top of the crust all over with the egg wash. Bake at 400 degrees for 45 minutes. After the Wild Mushroom Galette has baked, let it rest for 20 minutes. Then, slice your desired potion and serve with a few dollops of the Chimichurri Sauce right on top.