Rustic and flavorful, this asparagus, mushroom galette is filled with sharp parmesan and asiago cheese and wrapped in a flaky herb pastry dough. This homemade mushroom tart is great for brunch and entertaining!
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. Perfect for a non professional baker like me.
Galettes can be either sweet or savory I tend to make more savory than sweet because you can really pile in those veggies and can be eaten warm or at room temperature.
Few tips on making Galettes:
- Make sure your grass fed butter and water are really really cold!
- When You roll out the dough sprinkle herbs on top this way they infuse more flavor in to the crust
- Veggies – depending on the ones you use if they have a lot of water like mushrooms cook them before adding them to the filling so the moisture doesn’t sag up the dough
- Use an egg yolk to brush the crust gives it more of that golden brown color
- Finish with citrus zest and flaky sea salt right when it comes out of the oven!
How to Make the Galette:
Making galettes is no more difficult or time consuming than making a pie crust—if you know how to make a pie, you know how to cook galettes.
- Begin by making a galette crust! Whisk together your dry galette dough ingredients, cut in the cold butter, add a sprinkling of ice water and chill your galette dough.
- Cook your mushrooms and asparagus, drain off juices and allow to cool.
- Sprinkle the chilled dough with herbs and roll into a big circle. Slather the middle of the circle with parmesan and asiago cheeses , leaving room at the edges of your pastry crust to fold up the crust into a tart.
- Mound the cooked mushrooms on top of the parmesan, and sprinkle with Gruyère cheese and fresh herbs. Carefully fold up the edges, brush the crust with egg wash and pop that beautiful mushroom galette in the oven.
Make sure you use good quality organic flour, grass fed dairy and organic veggies. The higher quality ingredients you use the tastier the galette will be.
Asparagus, Mushroom and Parmesan Galette
- HERB PASTRY DOUGH:
- 1 1/3 cups unbleached organic all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup cold grass fed unsalted butter cut into small cubes
- 4 tablespoon ice water
- 2 tablespoons favorite herbs chopped
- MUSHROOM CHEESE FILLING:
- 1 tablespoon extra virgin olive oil
- 1 lb 16 oz cremini (Baby Bella) mushrooms, stemmed, and thinly sliced
- 1/2 lb 8 oz shiitake mushrooms, stemmed, and thinly sliced
- 1 tablespoon unsalted butter
- 1/2 large yellow onion finely julienned
- 2 large garlic finely minced
- 1 cup chopped asparagus
- 1 tbsp balsamic vinegar
- kosher salt
- freshly ground black pepper
- 1/2 cup parmesan cheese
- 1/4 cup asiago cheese
- 1/2 cup gyurere cheese
- EGG WASH:
- 1 large egg yolk
- 1 teaspoon whole milk
- 1 organic lemon, zested for serving
- Dough:Pulse the flour and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. Mushroom Filing:Heat a 12-inch stainless steel skillet over medium-high heat. Add the olive oil, followed by the mushrooms, spreading them evenly across the pan. Sauté the mushrooms, stirring every minute or so, until they've released their moisture, shrink down considerably, and begin to caramelize, about 4 to 6 minutes. Season lightly with salt and pepper. Add the butter and allow it to melt slightly. Add the julienned onion, aspaprgus and garlic. Cook, stirring frequently, until softened, about 3 to 5 minutes. Deglaze the pan with vinegar , scraping any brown bits that may have formed on the bottom of the pan, and continue to cook until the liquid has cooked off and the pan is almost dry. Season mixture with salt and pepper. Remove from the heat and allow to cool. Make the Egg Wash: Whisk together the eggyolk and milk in a small bowl. Set aside. Assemble and Bake the Galette: As the mushroom mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside. Remove the dough from the fridge and lightly dust with flour and herbs. If it is too cold, allow it to sit at room temprature for 5 to 10 minutes before proceeding. On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet.Spread the cheeses over the dough leave a 1 1/2 inch border, add the cooled mushroom mixture. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Lightly brush the edges of the dough with egg wash. Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color. Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving. Garnish with fresh herbs and lemon zest. Serve hot, warm, or at room temperature.
Back to my pizza or pie debate Im going to call it both! Delicious and easy to make and a showstopper for holidays and family gatherings. If you make this recipe please comment below I love to hear from you!
Have an amazing DAY!!