You may or may not know that I am currently in Chef school at George Brown College in Toronto. My culinary adventure comes with it’s pro’s and con’s.

Pro’s: I learn awesome recipes, learn a lot about myself in the kitchen, eat delicious food…all the time.

Con’s: Who am I kidding, there are no cons!! I’m doing what I love!

Mushroom Galette-4

This recipe was an inspiration from when we made Pate Brisée in class. Pate Brisée is a pastry dough that is used for savoury items like quiche, which is what we made it for in class.

Mushroom Galette-2

I made this mushroom galette at home using the same Pate Brisée recipe and needless to say look how beautiful it turned out! I was so proud.  Beautiful layers in the pastry, deliciously buttery and flaky.  The mushrooms were full of flavour, soft and creamy with the goat cheese. I wish I had a dinner party to attend so I could have shared it…oh well there was more for me!  (Please consider sharing this with your friends and family, it will be hard..but try!)

Mushroom Galette-1

1 ½ – 2 lbs Mushrooms sliced ¼”(Cremini and/ or Button)
4 Sprigs Fresh Thyme
2 Large Cloves Garlic, Minced
4 Oz Goats Cheese (plain or herbed, you choose)
1 Medium Red Onion, sliced finely
Salt and Pepper To Taste

Pate Brisée:

340 g Cake Flour
170 g Butter (cubed and cold)
37 g Egg (1 is fine)
80 g Water cold
3 g Salt

For the dough:
1. Sift the flour in a bowl. Add the cold cubes of butter and rub with your hands until it is well combined with no large lumps. Should be the texture of cornmeal).

2. In a separate bowl, combine the cold water, egg and salt and whisk well. Add the wet ingredients to the dry. Mix until fully absorbed, do not over-mix.

3. When fully incorporated, place the dough on your clean counter and gently make into a disk. Wrap in plastic wrap and place in the fridge until ready to use.

Mushroom Filling:
1. Heat a sautée pan on medium low and coat the bottom with oil. When pan is hot, add sliced onions. Cook on medium low heat until nicely browned and caramelized, about 10-15 minutes.

2. When onions are done, take them out and put them aside in a medium sized bowl.

3. Using the same pan, heat to medium high heat and coat with more oil. Sautée sliced mushrooms until soft but still maintain shape, about 7-10 minutes. Add Minced garlic, and season with Salt and Pepper. Cook for an additional 2 minutes. Using 3 sprigs, tear off thyme leaves and chop finely. Add to mushroom mixture. Take off heat to cool.

Assemble the Galette:
1. Pre-heat the oven to 400°.

2.Take dough out of the fridge. Unwrap and place on a generously floured surface. Using the palm of your hand, gently press the dough down and begin to shape the dough into a disk to ease the rolling.

3. Using a rolling pin, gently roll out the dough into a circle about ¼” thick and 12” wide. Not too thin as it wont support the filling other wise. Transfer to a parchment lined or silpat lined baking sheet.

4. Combine, mushroom filling and caramelized onions together. Add 3oz of goat cheese and mix.

5. Place the filling in the middle of the pastry dough, and spread leaving 1 ½” of a border (enough to fold over).

6. Fold over the edges on top of the mushroom filling (it’s like a delicious stuffed crust, you’re welcome). Make sure to leave as much of the center exposed.

7. Bake in the middle of the oven for 30 minutes. Edges should be golden brown. Take out of the oven and crumble the remainder of the goat cheese on top. Bake for another 7 minutes to slightly melt and brown the cheese.

8. Take out of the oven, brush the edges with olive oil for sheen. Garnish with additional thyme sprig (optional). Let rest for 5 minutes, slice and enjoy. Try to share before you eat it all!

(Pate Brisée recipe adapted from George Brown Culinary School lessons)

Servings: 6-8
Ready in: 40 min
Course : Dinner, Lunch, Snack
Recipe Type : Appetizer, Entrée, Snack
Ingredient : Mushroom, Pastry, Goat Cheese
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