Mushroom Leek Galette

We were invited to Kampung Lam for dinner a few weeks back. Since then, I’ve been thinking of the very yummy mushroom galette that Chef Chao served. The girls and I have a soft spot for mushrooms, couple that with a flaky and buttery crust, it is a match made in heaven. I asked Elaine for the recipe the next day and was given these two links: https://food52.com/recipes/20324-leek-fennel-and-mushroom-galette and https://www.crumbsonthetable.co.uk/the-chez-panisse-leek-and-goat-cheese-tart-a-vegetable-with-history-and-a-tart-that-symbolises-a-revolution/. The Chef Panisse recipe was very lengthy. In the end, what I learned from that article was to wash the leek well as a lot of dirt can be trapped in-between the leaf layers. I followed the food52 recipe primarily for the filling. I modified it to add a lot more shallots and omitted the fennel. I forgot to deglaze with white wine, though it didn’t look like I needed to deglaze the pan. For the crust, I followed the trusted Tartine recipe, also a cookbook gifted by Chao and Elaine. The galette turned out great, still pales in comparison to Chef Chao’s version however. I served it today when Hillary visited. It can certainly look and taste better with more practice. In the meantime, this is the recipe I concocted in the process.


Ingredients

Dough

  • 2 cups very cold unsalted butter, divided
  • 1 cup water
  • 1 1/2 tsp salt
  • 5 cups all purpose flour (or 2 1/2 cup all purpose flour and 2 1/2 cup pastry flour), divided

Filling

  • 6 Tbsp unsalted butter, divided
  • 1 lb baby bella mushrooms, thinly sliced
  • 1 Tbsp minced garlic
  • Salt and black pepper to taste
  • 2 Tbsp white wine, optional
  • 1 Tbsp olive oil
  • 2 large leeks, washed, trimmed, and cut in quarters lengthwise and sliced cross-wise
  • 1 cup finely sliced shallots
  • 1/3 cup grated aged white cheddar
  • 1/8 cup grated Parmesan cheese for garnish
  • Chopped fresh thyme leaves
  • Ground black pepper

Directions

Dough

  1. Cut butter into 1-inch cubes and put them in the fridge to chill.
  2. Dissolve salt in water and chill them in the fridge as well for 10 mins.
  3. Measure 2 1/2 cup flour onto a cool work surface, I work directly on my granite countertop. You can also work on a pastry mat for easy measurement.
  4. Spread the flour out into a rectangle about 1/3 inch deep.
  5. Scatter half the butter cubes over the flour. Toss a little of the flour over the butter and dust the rolling pin with flour.
  6. Roll the butter out into long thin pieces with the rolling pin.
  7. Use a bench scraper to scoop up the sides of the rectangle so that it is again the size you started with.
  8. Repeat the rolling and scraping 3 or 4 times.
  9. Make a well in the center and pour half the chilled water into the well.
  10. Using the the bench scraper, scoop the sides of the dough into the center, cutting the water into the dough. Keep scraping and cutting until the dough is a shaggy mess, and then shape the dough into a rectangle about 10 by 14 inches.
  11. Dust the top with flour. I covered the dough with cling wrap, it makes it a lot easier to roll without the dough sticking to the rolling pin. Roll out the rectangle until it is twice as large and then scrape the top, bottom, and sides again to the original size and re-roll.
  12. Repeat 3 or 4 times until a smooth and cohesive dough forms. You should end up with a smooth rectangular dough about the size 10 X 14 inches. Transfer the dough to a large baking sheet, cover with plastic wrap and chill in the refrigerator for 1 hour.
  13. Divide the dough into 6 equal portions of rectangular block. This recipe makes 2 mini galettes out of each block.
  14. Repeat steps 3 to 13 with the remaining flour and water.
  15. Reserve the dough you want to use immediately in the refrigerator. Wrap the remaining dough blocks in cling wrap and store in a freezer bag. Keep them in the freezer until the next time when you crave for galettes again, it won’t be long 😄.
  16. When you want to use the frozen dough blocks, transfer them to the refrigerator the night before to defreeze the dough.  For the amount of filling in this recipe, you only need 4 dough blocks.
  17. To prepare the galette, cut each chilled dough block into two equal square portions.
  18. Dust your work surface with flour. Position each square dough as a diamond in front of you. Roll each square dough from the center toward each end, only flattening the center, stopping short of the 2 points nearest and farthest from you.
  19. Rotate the dough a quarter so that the flattened points are nearest and farthest from you. Continue rolling until you have a flattened disc about 1/8 inch thick.
  20. Transfer to a baking sheet dusted with flour. Cover with a sheet of cling wrap. Chill in the refrigerator while you roll out the remaining dough blocks. Stack the dough discs on top of each other, separated by cling wrap. Chill in the refrigerator while you prepare the filling.
Spread the flour out into rectangle and drop the butter cubes on top.
Dust a little flour on the butter and rolling pin and start rolling.
Roll the butter into thin long strips.
Scoop the dough mixture into a pile and make a well in the center. Pour half the chilled water in the center.
Cut the dough into the water using a bench scraper into a shaggy mess.
Roll repeatedly into a smooth rectangular block.

Filling

  1. Melt the butter over medium high heat.
  2. Sauté the shallots and garlic until softened and beginning to brown.
  3. Add the leek and sauté for another 10-15 minutes until brown.
  4. Add the sliced mushrooms and sauté another 10-15 minutes until the liquid released from the mushrooms has evaporated.
  5. Season with salt and pepper to taste.
  6. Add the white wine to deglaze the pan if needed/desired.
  7. Stir in the grated aged cheddar.
  8. Remove from heat to cool.
All-in-one pan.

Assembly

  1. Take a dough disc out from the refrigerator.
  2. Mound 1/8 of the mushroom filling in the middle of the disc, leaving at least 1 1/2 inch border. Fold the edges of the dough disc up, pleating them so that they stay in place.
  3. Transfer galettes to a baking sheet dusted with flour. Chill the galette in the refrigerator for at least 10 minutes until the dough is firm and holds its shape. Repeat for the remaining galettes.
  4. Preheat oven to 375 degrees F.
  5. Remove the galettes from the refrigerator.
  6. Brush the edges with melted butter.
  7. Sprinkle grated parmesan cheese and thyme leaves over the galettes.
  8. Bake for 40 minutes until the dough is golden brown.
  9. Serve hot.
Assemble and chill in the refrigerator before baking
Bake till crust is golden brown, a good 40 minutes.

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