Our family loves everything mushrooms, and the holiday season is the time of the year that Trader Joe's has their puff pastry so I knew I wanted to try something savory with one so I combined several recipes I read online. (BTW TJ's sells one of the few puff pastries that is made with butter, so I stock up on them the short time they have them available.) I made this for our holiday celebration with our neighbors, and they loved it so Cathy asked me to blog it. I have a stack of recipes I have been needing to blog, so I am happy to have a nudge to get back to blogging. Hopefully this will be the first of many more coming. Don't be deterred if the picture doesn't make you want to try it. If you love mushroons, this is a definitely winner. Update: Our son Logan loved this so much that he made one himself to take to his friends' house for the football playoff game. They moaned; and when he brought me a piece home, and I heated it in the microwave, I moaned. It brings out the mushroom flavor unlike anything I have eaten. He added a third mushroom, King Oyster Mushrooms, but made sure the total mushroom amount was about 1-1/4 lbs.
1/2 pkg puff pastry, thawed but still cold
1 lb. baby bella mushrooms, stems removed*
4-5 oz. pkg shitake mushrooms, stems removed*
Olive oil
1 lb leeks, white and light green parts only, sliced thin and washed thoroughly (3 cups)
1 t. fresh minced thyme
2 TB creme fraiche**
1 TB Dijon mustard
Salt and pepper
4 oz. Gruyere cheese, grated ***
Kosher salt
2 TB minced fresh parsley, optional
In your largest skillet (I used a 12" black cast iron) heat the olive oil over medium heat and saute the baby bellas until they are soft. Don't stir too often or you will cause them to release too much liquid. Lightly sprinkle with salt and pepper. Once they are soft set aside and if there is any liquid drain it off and discard. Do the same with the shitakes. Dice both mushrooms finely and gently stir together in a bowl.* Set aside.
In the same skillet heat a little more olive oil and add the leeks and thyme, cover and cook, stirring occasionally, until the leeks are tender and beginning to brown, 5-7 minutes. Season with salt and pepper to taste and stir into the bowl with the mushrooms. Gently stir in the creme fraiche and Dijon mustard. Set aside.
The mushroom filling may be done earlier in the day but wait to assemble and bake until just before serving.
Preheat oven to 375 degrees. On a lightly floured surface roll out the puff pastry to approximately 1/8" thickness. If you are good with a roller, roll it into a circle. It is one of my least favorite aspects of cooking/baking, so mine was a somewhat misshapen rectangle. Gently transfer the pastry to a baking sheet lined with parchment. Brush lightly with a little olive oil. (If you prefer to use a pizza stone heat it in the oven at 400 degrees and then reduce the temp to 375, but wait until the galette is assembled before transferring it onto the pizza stone.)
To assemble the galette, spread half of the mushroom filling onto the dough, leaving about 2" of the dough exposed around the entire circumference. Sprinkle with half of the cheese. Cover with the remaining filling and top with the remaining cheese. Drizzle about a teaspoon oil over the filling.
Grasp the edge of the dough and fold up outer 2 inches over filling. Repeat around circumference of the tart, overlapping the dough over the filling. Gently press dough to secure but do not press dough into filling. Brush dough with olive oil and sprinkle with kosher salt.
Bake until the crust is golden brown and the filling is beginning to brown, checking it at about 35 minutes. Cool the galette on the baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula loosen the galette from the parchment paper and carefully slide onto a cutting board. Sprinkle with parsley, if using, cut into wedges and serve warm.
*Any variety of mushrooms will work, but since shitakes are so pricey I opted for mixing baby bellas with them. My HEB sells a package of shitakes in a 5 oz container, but by the time I removed all the stems I'm sure it was only 4 oz of actual mushrooms. If you want to splurge use a variety of unique mushrooms, just be sure and drain any liquid off them once they are sauteed.
The second time I made it I diced the mushrooms before sauteing them. If you choose to do that be sure and watch them carefully because it won't take long for them to soften. It is imperative that they are very finely diced or they won't all fit in the puff pastry.
**You may substitute sour cream if you don't have a use for the remainder of the creme fraiche, but we were having caviar (thanks to our generous son Eric) for Christmas Day so I bought creme fraiche.
***One of the recipes called for Gorgonzola cheese, and I think that or even fontina would be good. We love Gruyere so I opted for it.
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