Mushroom, Thyme and Potato Galette

Here is a list of foods I don’t like truly despise: pineapple. Celery. White chocolate. (Is it chocolate? Is it plastic?) Banana anything. Mush…rooms?
The truth is, I’m usually pretty decisive when it comes to foods I like- but I was never sure about mushrooms. Sometimes, they’re okay. Other times, they’re too earthy, and their rubbery texture makes me gag. Generally, I just stay away.
But as it happens to be, mushrooms are one of my dad’s favorite foods, and being the selfless daughter that I am, I had to find a way to incorporate them into his birthday dinner. Immediately, I thought of a galette- and then I imagined crispy, almost chip-like potatoes that would add incredible texture and detract from the mushrooms rubbery-ness.
This galette was a hit in every sense of the word. The mushrooms were flavorful, elevated by the woodsy rosemary and thyme, and played well with the sweetness of the caramelized garlic and shallots. The potatoes were all sorts of amazing; they were soft on the inside, crispy on the outside, and added a filling heartiness to the mushrooms, while the galette itself was buttery, flaky and super-easy to slice, making it a winner in both taste and presentation.
Unsurprisingly, my dad loved it, as did everyone else. Surprisingly…dare I say it? So did I! Yes, me, eminent-hater-of-mushrooms! If that doesn’t convince you to make this right now, I don’t know what will.
Happy birthday Dad!  I love you so so much. And this galette is my proof.

Yield: 1 galette, serves 4-5

Why I love this recipe: a nice, long saute in olive oil with the addition of rosemary, oregano and thyme, takes the mushrooms from earthy to buttery and flavorful. The potatoes add heartiness and texture, turning crispy and chip-like in the oven, while the garlic and shallots add slightly complex sweetness. A savory galette dough, made with whole wheat flour for robust flavor, and sprinkled with coarse sel gris, ties everything up in a wonderful, flaky package.

For the dough:

• 3/4 cups whole wheat flour
• 1/2 stick frozen butter
• 1/2 stick cold butter
• 1/2 teaspoon salt
• 1 1/2 ounces water

For the filling + topping: 

• good quality olive oil
• 2 cloves garlic, minced
• 8 oz. sliced cremini mushrooms
• 2 tablespoons thyme
• 2 tablespoons rosemary
• 1 teaspoon oregano
• fresh parsley leaves
• 1 tablespoon sea salt + more
• 2 teaspoons freshly ground pepper
• 3 small, unpeeled, thinly sliced red-skin potatoes
• 1 thinly sliced shallot
• sel gris, for sprinkling on crust
• egg, for egg wash

1. To make the crust, combine the flour and salt in a bowl. Use your fingers to cut in the stick of cold butter until it is the size of peas. Then cut in the frozen butter, leaving it in bigger, visible pieces.
2. Make a well in the center of the flour and butter mixture. Using a wooden spoon, mix the water into the flour until just combined.
3. If the dough seems dry, add more water a couple of teaspoons at a time. Press the dough together, form into a disc and wrap in plastic wrap. Chill in freezer for one hour.
4. In a large saute pan, heat 3 tablespoons of olive oil and saute mushrooms in medium heat until tender and slightly crispy.
5. Season with the salt, one teaspoon pepper, thyme, rosemary and oregano. Add the shallot and let soften. Add the minced garlic and saute until flavorful and cooked, without burning.
6. Add half of the potatoes (and more olive oil if needed) to the pan. Season very well with salt and rest of pepper, toss for a few seconds. Remove the pan from the heat and let the mushrooms/potato mixture cool for 5 minutes.
7. Preheat the oven to 425. Roll out the chilled galette dough. Trim the edges so you have a nice, round 9″ dough.
8. Make a ring of overlapping potato slices in the center. Place the cooled mushrooms and potato mixture in the center on the disk of dough. Top with remaining potato slices and fresh parsley leaves.
9. Fold the edges of the pie dough over the filling. Let the galette harden in the freezer for ten minutes. This will allow the dough to keep its shape while baking.
10. Brush the dough with an egg-wash mixture and sprinkle with coarse grained sea salt, such as sel gris, and some more thyme.
11. Bake for about 25-30 minutes until golden brown and the bottom of the galette is cooked.