There is a recipe from Williams Sonoma Seasonal Celebrations Series, Autumn cookbook that has made the rounds in the foodie blogosphere. It is wonderful but rather time consuming in the making. The problem comes with the dough which has to be frozen a couple of times before going into the oven. I tried it tonight without all the fuzz and it was wonderful.
To begin with, I did not put the flour and butter in the freezer; but if you wish to proceed with this step may I suggest you do that the night before. I added all the pastry ingredients to the bowl of the Cuisinart and pulsated 6 or 7 times until it all came together. Then I stuck it in the freezer for an hour.
I skipped the dried mushrooms (step #2) and went straight to sauteing the fresh porcini, shiitakes and bella mushrooms I had. For the cheese, I substituted Gruyere but I can't wait to make it with Stilton or Roquefort,
White vermouth was added to the mushrooms and reduced before adding the mushrooms to the tart.
This makes a great Fall lunch accompanied with a salad and a glass of dry French rose.
For the pastry:
1 1/4 cups all-purpose flour
1/4 tsp. salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup sour cream
2 tsp. fresh lemon juice
1/4 cup ice water
For the filling:
1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 lb. assorted fresh wild mushrooms, such as
chanterelles, porcini and shiitakes, brushed
clean and large mushrooms thinly sliced
1/2 lb. fresh button mushrooms, brushed clean
and thinly sliced
1/4 cup white Vermouth (optional)
5 ounces Stilton or other good-quality blue cheese (for a mild flavor use Gruyere)
1. To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. (I put everything in the food processor and pulsed 6 -8 times until it came together) Cover with plastic wrap and refrigerate for 1 hour. (I stuck it in the freezer)
2. Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely. ( I skipped this step..I told you, it is simplified)
3. Preheat an oven to 400°F.
4. In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 minutes. Add vermouth and reduce. Transfer to a plate and let cool.
5. On a floured work surface, roll out the dough into a 12-inch round. Transfer to an ungreased baking sheet. Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot.