This simple and savory galette is as easy as pie!
This galette uses Thyme + Timber’s Farmers Market Featured Find. You can discover FireFly Farms Spruce Reserve here or simply sub it for your favorite brand of goat cheese. After discovering this fabulous cheese at the Mountain Fresh Farmers Market in Oakland, Maryland, I quickly became obsessed! Click here to find out more about my experience at the market.
Oyster Mushroom & Goat Cheese Galette with Caramelized Onions
featuring FireFly Farms Spruce Reserve
Course: AppetizersCuisine: FrenchDifficulty: Easy4
servings15
minutes30
minutesIngredients
olive oil
I (9 inch) refrigerated pie crust
2 tablespoons unsalted butter, divided
1 bunch of oyster mushrooms removed from stem
2 garlic cloves, thinly sliced
1 onion, thinly sliced
4 tablespoons of crumbled Spruce Reserve Merry Goat Round
or sub for any crumbled plain goat cheesesalt & pepper to taste
1 egg, whisked
pinch of fresh thyme leaves
Directions
- Preheat grill and a 10 inch cast iron skillet over medium-high heat.
- Add a drizzle of olive oil and 1 tablespoon of butter to the skillet. Once melted add the oyster mushrooms and sauté until golden brown, about 12-15 minutes. During the last few minutes stir in the garlic. Transfer the mushroom mixture to a small bowl or plate and set aside.
- Add the remaining tablespoon of butter to the skillet followed by the onions. Season with salt & pepper and cook until caramelized, about 12-15 minutes. Transfer from skillet and set aside.
- Remove skillet from heat and allow to slightly cool. Gently wipe the skillet clean leaving it lightly oiled. Unroll the pie crust and begin assembling. First add the goat cheese to the center in an even layer leaving about 2 1/2 inches of crust border.
- Next add the caramelized onion in a ring around the cheese. This time you’ll overlap onto some of the crust, leave about 2 inches of border. Sprinkle the golden oyster mushrooms over the center. Fold the border up and over the filling.
- Baste the folded crust with egg, lightly sprinkle with coarse salt and thyme.
- Bake on the grill over low with grill cover closed for 20-30 minutes. Begin checking after 15 minutes. Remove from heat when the crust is golden brown. Adjust heat as needed. Increase heat to medium-low if the grill runs cool or reduce heat to low or bake over indirect heat if your grill runs hot.
- Allow gallete to cool for about 10 minutes and remove from skillet. Serve warm!
Enjoy!
Notes
- To prevent sticking, add a sprinkle of cornmeal to the lightly oiled skillet prior to unrolling the pie crust.
- To reduce wait time consider using two cast irons. One skillet for sautéing & caramelizing and another for assembling & baking the galette.
- If your grill runs hot use the lowest heat setting or bake using indirect heat or use the top rack.