Mushroom & Goat Cheese Gallette
Ingredients
Dough
■2 ½ cups + 3 teaspoons unbleached all purpose flour
■1 teaspoon salt
■12 tablespoons (1 ½ sticks) cold, unsalted butter, cut into ¼ inch cubes
■3 Tablespoons cod solid vegetable shortening
■1 cup of ice water
Filling
■2 tablespoon olive oil
■2 cups cremini mushrooms, sliced
■1 cup white leeks, sliced and washed
■1 cup gruyere cheese, grated
■½ cup goat cheese
■2 large eggs, beaten
■½ teaspoon thyme
■½ teaspoon salt
■½ teaspoon black pepper, freshly ground
■4 tablespoons of Parmesan
■1 tablespoon of Dijon mustard
■cornmeal
Instructions:
For the Dough:
1.Add flour and salt into food processer fitted with metal blades; pulse a couple of times. Add butter and shortening all at once and pulse until mixture forms little balls.
2.Move dough from processor to counter. Add 1 tablespoon of ice water at a time to the dough. The dough should be crumbly but holding together.
3.Cut dough into ½, wrap in plastic. Refrigerate for 30 minutes before rolling.
*You can also substitute any pre-made dough from your local grocery store.
To make the Gallette:
1.Sauté cremini mushrooms and leeks in olive oil. Let cool for 5 minutes.
2.Mix grated Gruyere with goat cheese and eggs. Add thyme and seasonings. Combine with mushrooms and leeks.
3.Roll out 10’’ pastry circle. Place on baking sheet, sprinkled with cornmeal.
4.Brush pastry with 1 tablespoon of Dijon mustard and then sprinkle with Parmesan cheese.
5.Place filling into center of pastry circle and fold edges to hold mixture.
6.Bake at 350 degrees for 25-30 minutes, until golden brown
