Mini Mushroom Galettes

I think galettes are my new obsession. I started this obsession by making fruit galettes. I love the flaky dough and the fact that it is so light. It is also the easiest thing to assemble.

This time, I decided to try a savoury version. I also decided to make individual sized galettes. This is the perfect lunch paired with an arugula salad. It is like you are eating at a fancy restaurant, but at home.

Give this a try because these mini mushroom galettes are worth gossiping about!

Mini Mushroom Galettes

Yield: 5-6 mini galettes or 1 large galette

INGREDIENTS:
Dough
1.5 cups flour
2 tbsp sugar
1 stick cold butter, cut into cubes
1 egg
2 tbsp cold water
Pinch of salt
Filling
8 oz package mixed mushrooms
1 shallot, small dice
1 tsp olive oil
1/2 tsp garlic, minced
Italian seasoning, sprinkle
1 tbsp balsamic vinegar
1 tsp sugar
3 sprigs thyme, leaves removed
1/3 cup goat cheese
Salt/pepper
Egg (for egg wash, optional)

DIRECTIONS:
1. In a food processor, add the flour, sugar and salt. Pulse to incorporate.
2. Add in butter and pulse until small pea size balls form. Add in egg and 1 tbsp at a time of cold water until ball forms and pulls away from the food processor.
3. Remove from food processor and form into small disk. Wrap with plastic wrap and store in fridge for 30 minutes.
4. Meanwhile, in a large pan, heat up olive oil. Add in shallot. Once soft, add in garlic and mushrooms. Saute until mushrooms begin to soften.
5. Add in Italian seasoning, salt, pepper, balsamic vinegar and sugar. Mix well and let cook another few minutes.
6. Add thyme leaves and remove from heat.
7. To assemble the galettes, divide dough into 5-6 even balls. Roll out into a small circle. Spread 1 tbsp of goat cheese on the bottom of the dough. Spoon on some of the mushroom mixture in the center of the dough. Fold up the sides, leaving the center open. Continue until all galettes are assembled.
8. Before baking, brush the galette dough with an egg wash and season with sea salt and crushed pepper.
9. Bake at 400 degrees for 30 minutes until golden brown.
10. Remove from oven, top with more goat cheese crumbles and some thyme leaves. Enjoy!