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Indulge in this galette, wrapped with a delicate gluten-free pastry enclosing a blend of mushrooms and chestnuts. Seasoned with aromatic shallots, garlic, onions, and thyme, elevated by the luxurious touch of a sherry reduction, this dish is far from boring.
A wonderful addition to your festive menu, perfect for vegetarians or anyone with a passion for the rich taste of mushrooms.
What is a galette?
Galettes are rustic, freeform pies that are baked directly on a tray, tin or cast-iron pan. The charmingly folded edges of this galette reveal an opening that showcases its sweet or savoury filling.
The term ‘galette’ traces its roots back to the French word ‘gale’, which signifies a flat cake. In French cuisine, it is commonly used to describe a combination of pastry or crêpe wrapped around a filling, exemplified by the renowned buckwheat galette.
I vividly recall a captivating TV commercial from my days in Australia, where mushrooms were celebrated as ‘meat for vegetarians!’ This catchy slogan left a lasting impression on me, fueling my passion for these earthly delicacies.
Once I moved to Europe, I was fascinated by the vast assortment of mushrooms cultivated here, each boasting its own unique texture and flavour profile. This diversity makes them not only exciting but also incredibly versatile in countless recipes.
For this galette recipe, I have selected a trio of chestnut (brown button), trumpet, and shiitake mushrooms. However, feel free to explore other seasonal varieties to add to this recipe.
While preparing and chopping mushrooms is an easy task, here’s a handy tip: refrain from washing them under running water. Instead, a gentle brush and wipe will do in removing any loose dirt and preserving their flavour.
Head to this easy recipe for homemade cranberry sauce which goes perfectly with this festive mushroom & chestnut galette.
Top the galette with crumbled goat or feta cheese before baking for a richer and tangy flavour.
Gluten-Free Mushroom & Chestnut Galette
For the gluten-free galette pastry:
For the egg wash:
- 1 egg yolk
- 1 tsp water
- 1 pinch of salt
For the mushroom & chestnut filling:
- 1 tbsp olive oil
- 2 tsp butter
- 350 g mushrooms, mixed variety such as chestnut/brown button, king trumpet and shitake
- 2 banana shallots, chopped finely
- 1 medium red onion, sliced
- 1 small white onion, sliced
- 3 garlic cloves, minced
- 3 sprigs of fresh thyme, use leaves only
- 100 g chestnuts, peeled & chopped coarsely
- 40 ml dry sherry or white wine
- Freshly cracked black pepper and salt, to season
- 2-3 tsp truffle oil (optional), to drizzle over once baked
- Fresh thyme sprigs, to garnish
To serve with:
- Store-bought or homemade cranberry sauce (optional)
GLUTEN-FREE GALETTE PASTRY
Preparing the pastry dough:
- Whisk the bread flour, xanthan gum and salt together in either a stand mixer bowl or a regular medium bowl.
- Add the chilled butter cubes and rub in the butter with your fingertips or use a dough hook if using a stand mixer.
- In a small bowl, combine the sour cream/yoghurt and lemon juice. Beat this into the butter mixture, adding the water in several intervals until the dough starts to come together.
- Remove the dough and shape it into a disc. Cover and chill for 1 hour.
For the mushroom & chestnut filling:
- Add the olive oil and butter to a medium pan.
- Over medium-high heat, fry all the mushrooms for 8 mins, or until slightly caramelised.
- Add the shallots, onions and garlic. Fry for 5 mins, or until softened.
- Sprinkle the thyme leaves and add the chestnuts, stirring and frying for another 5 mins.
- As a final touch, deglaze the mixture with the sherry or wine, scraping the bottom of the pan to loosen any brown bits. Once most of the liquid has evaporated and the mixture appears dry, remove the pan from the heat and allow it to cool down to room temperature.
- Season with freshly cracked black pepper and salt. Taste, and add more if needed.
Assembling the galette:
- Place the dough disc on a sheet of baking paper and cover it with some plastic film to roll it out into a rough circle measuring 42 cm wide and 5mm thick.
- Transfer the pastry circle to a greased cast iron pan or a round 30 cm baking tin.
- Immediately add the mushroom filling and quickly fold the sides over leaving a large gap in the centre. If this is not done quickly, the pastry overlapping can fall away from the pan. Should this happen, mould the dough together with your fingers and coax it over the mushroom filling.
- Mix the egg yolk and water in a small bowl and brush the pastry with this egg wash.
- Sprinkle some salt over the pastry.
Baking the galette:
- Preheat the oven to 200°C/400°F.
- Bake on the middle shelf for 30 mins.
- If the pastry starts to brown too quickly, cover the pan or tray with some foil to prevent it from over-browning.
- Remove the galette and allow it to cool for 5 to 10 mins before slicing and serving.
- Garnish with some fresh thyme leaves and drizzle some truffle oil as an optional garnish.
- Serve slightly warm or at room temperature with some homemade cranberry sauce.
- Keeps for 3 days chilled
- Suitable to freeze.
- Reheat in a moderate oven for 10 mins covered in foil.