I have made desert galette but never a savory version. After making this recipe I am hooked.
These take a bit of time--probably 1 1/2 hours from start to table. The first step is preparing the tart dough (page 115), which can be done several days in advance if you want to speed up the process. I used a food processor and it was a snap. Try using frozen butter if you do this as you are less likely to over mix the butter. Once the butter is mixed into the flour, you will dump the mixture onto a clean surface and add water. Resist the urge to add more water. Once you start the fraisage technique, the dough will hold together fine.
While the dough is chilling, prepare the filling. I used baby bellas instead of the big portobellas. I did scrap off the gills but, when I make this again, I don't think I will go to the trouble. Removing the gills is supposed to make the galette look less "muddy" but not much mushroom shows anyway.
The biggest problem I had with this recipe was deciding what to do with the mushroom stems. The directions said to remove them but not what to do with them once they were removed. Next time I will slice the stems and use them as well.
The rest of the recipe is a piece of cake: cook the mushrooms, add the wine, cream, cheese and seasoning, assemble and bake. Serve hot from the oven with a green salad and you have a wonderful light supper.
The bottom line: Addictive!
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