Egg and Mushroom Galettes - Bake from Scratch
These delicious galettes are stuffed with duxelles, which is a French term referring to a finely chopped mix of mushrooms seasoned with alliums and herbs. They make a wonderful choice for brunch, a light lunch, or dinner.
**Makes 4 galettes**
- 8 ounces (226 grams) fresh baby portobello mushrooms, finely chopped
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (1 gram) ground black pepper
- 2 teaspoons (10 grams) sherry vinegar
- 1 (8-ounce) package (226 grams) cream cheese, softened
- ½ cup (57 grams) shredded Emmentaler cheese
- 1 large egg yolk (19 grams)
- All-purpose flour, for dusting
- All-Butter Piecrust (recipe below)
- 5 large eggs (250 grams), divided
- 1 tablespoon (15 grams) water
- Garnish: flaked sea salt, finely chopped fresh chives
Position the oven rack in the lower third of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper. On the prepared sheet, combine the mushrooms, kosher salt, and pepper; spread them out in a single layer. Bake until they are slightly dried, 10 to 15 minutes. Allow them to cool completely on the pan. Drizzle the mushrooms with vinegar and toss to coat. Keep the oven on.
In a medium bowl, mix together the cream cheese, Emmentaler cheese, and egg yolk until smooth. On a lightly floured surface, divide the All-Butter Piecrust into 4 portions (about 90 grams each). Roll each portion into an 8-inch circle. Spread ¼ cup (70 grams) of the cream cheese mixture over each dough circle, leaving a 2-inch border around the edges. Top each with 2 tablespoons (20 grams) of the mushroom mixture. Fold the edges of the dough over the filling, pleating as desired. Place the galettes on a parchment-lined baking sheet and refrigerate until firm, approximately 20 minutes.
In a small bowl, whisk together 1 egg and 1 tablespoon (15 grams) of water; brush this mixture onto the dough. Bake until the crust is lightly browned, about 10 minutes. Crack 1 egg into the center of each galette and continue baking until the crust is golden brown and the eggs are just set, around 8 to 10 additional minutes, or to your preferred doneness. Allow to cool on the pan for 10 minutes. If desired, garnish with sea salt and chives before serving warm.
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**All-Butter Piecrust**
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes
- ¼ cup (60 grams) ice water, plus more as needed
In the bowl of a food processor, pulse the flour and salt until combined. Add the cold butter and pulse until the mixture becomes crumbly with butter pieces the size of peas. With the processor running, slowly add ¼ cup (60 grams) of ice water in a steady stream just until the dough begins to come together. (The mixture may seem crumbly but should feel moist and hold together when pinched.) If necessary, add more ice water, 1 tablespoon (15 grams) at a time. Turn out the dough and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Allow frozen dough to thaw overnight in the refrigerator before using. If refrigerated for more than 1 hour, let the dough sit at room temperature for 10 to 15 minutes prior to rolling out.
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