April 2017 Magazines - Page 30

Wild Mushroom Galette Serves 4!6 Prepared single shell pie crust 3 Tbsp. olive oil 1/3 cup yellow onion, finely minced Preheat oven to 400°F. Prepare pie crust, rolling into a large circle, approximately 14”-16” in diameter and 1/8” thick. Refrigerate until needed. Line a baking sheet with parchment paper, set aside. 3 garlic cloves, finely minced 1 tsp. fresh thyme, finely minced Heat olive oil in a large frying pan over medium heat. Add the onion and cook until soft, stirring often. Add the garlic and 1 small fennel, fronds removed and white bulb thinly sliced thyme, then stir, and add the fennel. Cook over medium heat 1 pound mixed wild mushrooms until lightly caramelized, about 5 minutes. Toss in the mush- (available at Downtown Farmer’s Market) 1/4 tsp. Dijon mustard 1 egg 1 Tbsp. water 1/4 cup Italian parsley, finely chopped 1/4 cup chives, finely chopped rooms, stir and cook over medium heat for 7 minutes. Stir in the mustard, then remove from the heat. Remove crust from refrigerator and let rest for 5-10 minutes. Place the mushroom filling over the dough, leaving about 1/2″ border. Bring the edges of the dough up and over the filling, overlapping where needed. Combine egg and water and, using a pastry brush, lightly coat the edges of the dough. Bake for 35- 45 minutes, until the dough is golden brown. Remove from the oven and let sit for 5 minutes. Toss the parsley and chives together, then scatter over the galette just before serving. 30 April/May 2017