Roasted Garlic And Mushroom Galette
Is It A Pizza Or A Pie?
The ongoing debate I have with myself every time I make a galette. It’s like a pie in the way the crust is flaky and buttery but like a pizza in a way that its gooey gooey loaded with cheese and delicious fillings. Either way I find them easy to make a so delicious.
I love making galettes since they are free form and you don’t need a pie dish or anything fancy just a baking sheet and parchment paper. A few key things when making this dough: is to make sure your butter and water are very cold. I like to dice up my butter into small cubes and place in the freezer for 30 minutes. I use a food processor which I find is the easiest but you can alternatively use a bowl and a pastry cutter. The dough can be made ahead and placed in the fridge for a day or in the freezer for a month.
If there was a roasted garlic and mushroom love language I would be it. Kidding but not I love this flavor combination so much. For this filling I caramelized onions with the mushrooms and a bit of balsamic vinegar to add a hint of acid. Also to deglaze the pans yumminess. I also added fresh thyme and basil for that herby punch.
To roast garlic I simply trim the top off of the garlic bulb. Place it in tinfoil and drizzle olive oil on top and bake at 350’F for 30-40 minutes or until the garlic bulbs are lightly browned and soft when pressed.
I hope you love making and eating this Roasted Garlic and Mushroom Galette as much as I do!