Mushroom & Cherry Tomato Galette

Galette is a term used in French cuisine to define various types of flat and round , crusty cake like pies . I particularly love them , because I find them the very easy to make , hugely good looking and rustic . Whenever it comes to making something quick on a weekday for dinner time or for dessert , i mostly make Galette's - flipping between a sweet or savory filling, as per the need of the hour .

The Bon Appétit magazine has written of such galettes saying "They're casually impressive and photogenic, but in that 'Oh, I just threw this together' way. They're rustic and inviting; come as you are. ... Their imperfections are what set them apart—in fact, the less you do, the better they look."

The pastry dough is the same that we used in our Mini Tarts recipe . Let me take you through from there :

Things you will need

• Chilled Pastry dough ( ( Hit up the link for How to make Pastry Dough https://www.thehungryboy.in/post/mini-tarts-with-bitter-chocolate-orange-custard-and-marmalade-filling ) )

• 300 gms of Button Mushroom - thinly sliced

• 01 large onion , thinly sliced

• 02- 03 cloves of garlic , finely chopped

• 50 gms butter

• 01 /4 cup of Parmesan / cheddar cheese , grated

• 04-05 cherry tomatoes

• Handful of Herbs - I have used a mix of chives and rosemary

• Salt and Pepper to taste

• 01 Egg yok

Steps to follow

• Place a skillet on heat and add about 20 gms butter and temper it with the finely chopped garlic

• Throw in the onion and the sliced mushroom along with salt and pepper

• Cook the mushroom & onion mixture till you see a nice dark brown colour . Mix in the chopped herbs

• Turn the chilled dough out onto a piece of plastic wrap and flatten into a disk and place it on a piece of butter paper. Cover with a second piece of butter paper and roll the dough into a 12-inch round with about 1/8-inch thick. Slide the butter paper with the dough onto a baking sheet and remove the top layer of the butter paper

• Pile the cheese at the center followed by the mushroom onion mixture onto the dough, slightly mounding it in the center and leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the sides of the dough.

• Distribute the remaining butter in cubes of butter across the top of the filling along with the cherry tomatoes

• Beat the egg yolk with 1 tablespoon of the water and brush the crust with the egg wash

• Bake until the crust is a deep golden-brown for about 30 to 35 minutes.

• Transfer the butter paper with the galette on it to a wire rack and cool completely.

• Cut the galette into wedges and serve.