How to Bake Tomato And Mushroom Galette
Serves: 3-4
Preparation time: 20 mins + 30 mins (inactive)
Cooking time: 50 mins
Ingredients needed to make Tomato And Mushroom Galette:
For the crust:
- 1 ½ cups all purpose flour, plus more for dusting
- 1 stick unsalted butter, diced
- ½ tsp sugar
- 5 tbsp icy water
- ½ tsp salt
- 1 egg
- 1 tbsp water
For the filling:
- 2 tomatoes, cut into thick slices
- 1 large portabello mushrooms, sliced
- ½ yellow onion, chopped
- 1 ½ cups ricotta cheese
- 1 tbsp fresh thyme leaves
- 1 tsp garlic, finely chopped
- 6 bacon slices
- ¼ tsp each of salt and freshly ground black pepper
- 2 tbsp olive oil
Cooking instructions for Tomato And Mushroom Galette:
- To prepare the crust, place the flour in a large mixing bowl and stir in sugar and a dash of salt until well combined.
- Toss the diced butter into the above mixture and work them together with your fingers, rubbing the mixture between them, until it turns flaky.
- Pour in water gradually, while stirring it into the mixture until the ingredients cling together to form a soft dough.
- Shape into a ball and wrap it up in a cling film before leaving it in the fridge for half an hour to chill.
- Meanwhile, to make the filling, fry the bacon in a hot skillet until it turns crispy and spoon it into a plate, lined with kitchen paper, to get rid of any excess grease.
- Wipe the skillet clean and heat a tbsp of olive oil in it over moderate heat.
- Toss the chopped onion as well as garlic into it and sauté for a couple of minutes or until the onions soften and the mixture turns fragrant.
- Stir in the sliced mushrooms and continue to stir fry for another couple of minutes or until they are properly cooked.
- Sprinkle a dash of seasonings to taste and give it a good stir to mix well.
- Turn off the heat and set aside.
- To make the galette, warm up your oven to 375 degrees F.
- Take the dough out of the oven and peel off the cling film.
- Flatten it out onto a lightly-floured working counter, using a floured rolling pin, to form a 12’’ wide disc.
- Place it onto an upturned baking sheet, lined with a sheet of grease-proof paper.
- Crush the crisp bacon onto the filling and stir well until mixed properly.
- Spoon it into the middle of the dough disc, leaving an inch border around the sides.
- Top it up with the ricotta cheese, followed by a layer of tomato slices and add a lashing of remaining olive oil over it.
- Sprinkle the fresh herbs on top and finish it off with a dash of ground black pepper.
- Fold the edges of the disc over the outer portion of the filling.
- Beat the egg in a small bowl, along with a splash of water until well combined and paint the sides of the crust with this egg wash.
- Bake in the oven for about 40 minutes or until the filling is heated through and the crust browns slightly.
- Take it out of the oven and set aside to cool for about 10 minutes.
- Slice and serve warm.
Image credit: Wikimedia Commons
