savory galettes

i made these galettes an embarrassingly long time ago, but found them delicious enough to warrant a post now.  as the weather warms up, i am transitioning to lighter foods and lots of big salads.  it would be boring for you to see every day salad so here is some slightly more substainsal fare.  i have made numerous fruit and sweet galettes before and like the idea of eating a small pie for lunch.  i took these to a studio gathering as more of a portable finger food type party food, but i think these would be terrific with a sharp peppery salad for a light meal.  i made two fillings for these galettes:  a mushroom and cream and a cabbage and leek.  once you have the pastry dough made, it it really easy to assemble and bake.  some other filling ideas could be a winter squash with blue cheese and pecans, classic tomato and pesto, or a mess of finely chopped sauteed greens, garlic, and creme fraiche.

savory galettes

a batch of your favorite pie crust dough

mushroom filling:

2 small shallots, diced fine

1 small onion, diced fine

1 clove garlic, minced

1 container of crimini or baby bella mushrooms, sliced thinly

1 egg, beaten

drizzle of heavy cream or maybe a big spoonful of ricotta cheese

large handful of parsley, minced

your preferred hard cheese for sprinkling (parm, pecorino, etc)

preheat the oven to 375.

in a skillet, melt a tablespoon of butter and a tablespoon of olive oil together and add the shallot and onion and saute until translucent.  add the garlic and cook for another 10 seconds or so.  add the mushrooms and let them brown.  after the mushrooms are well caramelized, add a drizzle of cream or the ricotta and scrap up all of the browned bits at the bottom of the pan.  take off the heat cool slightly and add the egg and parsley.  roll out the pastry into small rounds, add some filling and fold over the edges.  brush with egg wash and bake until golden.

cabbage and leek filling:

2 small shallots, diced fine

1 clove of garlic, minced

1 leek, tough greens removed, throughly cleaned, and sliced fine

1 quarter of a cabbage, finely sliced

1 egg

cheese for sprinkling

saute these all together and fill the pastry and bake like above.