| Level: | Intermediate |
| Total: | 3 hr 25 min |
| Active: | 1 hr |
| Yield: | 6 galettes |
Ingredients
- 8 ounces all-purpose flour, plus more for dusting
- 3 ounces cornmeal
- 3/4 teaspoon kosher salt
- 7 1/2 ounces cold unsalted butter, cut into 1/2-inch pieces
- 3 ounces ice-cold water
- 2 ounces sour cream
- 12 ounces asparagus, trimmed and cut on the bias into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 12 ounces mushrooms, cut into 1/4-inch slices
- 8 ounces cream cheese, softened
- 1/4 cup heavy cream, plus 2 tablespoons for the egg wash
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon lemon juice
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried thyme leaves
- 1 large egg
- Maldon salt
Instructions
- For the dough: Combine the flour, cornmeal, salt and butter in a food processor and pulse until the butter forms pea-size or smaller pieces. Transfer the flour mixture to a stand mixer fitted with the paddle attachment. Whisk the water into the sour cream in a small bowl. With the mixer on low speed, slowly add the sour cream mixture and mix until a dough comes together. Divide the dough into 6 equal pieces and form into discs. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the filling: Season the asparagus with salt and pepper and toss with 1 tablespoon of the olive oil. Roast on a baking sheet for 5 minutes and then set aside. Season the mushrooms with salt and pepper and toss with the remaining 2 tablespoons olive oil. Roast on a baking sheet for about 10 minutes. Let cook and then combine with the asparagus in a medium bowl. Reduce the oven temperature to 400 degrees F.
- Blend the cream cheese with the 1/4 cup cream on low speed in a stand mixer fitted with the paddle attachment. Add the garlic, pepper flakes, lemon juice, cumin and thyme and blend until combined.
- Whisk together the egg, 2 tablespoons heavy cream and a pinch of salt. Set the egg wash aside. Lightly dust a work surface and roll each of the chilled discs of dough into 6-inch rounds. Spread about 1/8 cup of the cream cheese mixture into a 3-inch circle in the center of each round. Top with one-sixth of the asparagus and mushrooms, forming a heaping pile. Pleat the dough around the vegetables to frame them. Brush the dough with the egg wash and sprinkle it with Maldon salt.
- Transfer the galettes to the prepared baking sheet and bake until the crust is golden brown, about 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 742 |
| Total Fat | 58 g |
| Saturated Fat | 31 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 174 mg |
| Sodium | 685 mg |
Reviews
I made this past weekend for dinner and it was delicious! The filling was quite tasty and the dough was perfection. I’ve never had a pastry dough come out as tasty and flaky as this one did! Definitely making this again!!!
This is a great recipe. We only had the button and cremini mushrooms available. Otherwise, the Galettes turned out great. I may use the dough in potpies as well. I’ts soooo good.
Good enough for the mushrooms and perfect for the dough.