Many years ago, when I was 10 years old, I made my first pie crust. I had read the ingredients incorrectly and accidentally switched the salt and sugar amounts, making the pie virtually inedible. Since then I have used refrigerator pie crusts with similar results; they too were tough, tasteless and inedible. I love tarts, pies and galettes and wanted to master these at home. My reluctance to make homemade pie crusts continued until 2 months ago when my surrogate mother Mama Jan Burian offered me a solution. I had always admired her baking skills and shared with her that pie crusts intimidated me. She gave me her perfect pie crust recipe. “It’s virtually foolproof!”, she told me.
Although slightly skeptical, with the encouragement of Mama Jan, I knew I had to try again. After making the very first one, I regretted getting stuck in the refrigerator section of the grocery store. My god, it was foolproof! I am now delighted to report that there is no turning back! I’m obsessed with savory galettes. This one has become a favorite; and can be served for breakfast, lunch or dinner. It comes together quickly and has had favorable reviews. Thanks Mama Jan!!
SAVORY MUSHROOM GRUYERE GALETTE
MAMA JAN’S PERFECT PIE CRUST
INGREDIENTS:
- 3 cups flour (I use Bob’s Red Mill Fine Pastry Flour)
- 1 tablespoon sugar
- 1 teaspoon salt
- ¾ cup butter
- 1/3 cup shortening
- ½ cup ice water
DIRECTIONS:
- Pulse flour, sugar and salt in a processor. Add butter and shortening; pulse until crumbly. Add ice water and pulse until it forms a ball. Dust silicone baking mat with flour; place ball on mat and cut in half. Wrap each half in plastic wrap. If using for a one crust pie or galette, place one half in refrigerator for one hour; place other half in freezer for future use.
- Remove wrapped dough from refrigerator and let stand for 10-15. Unwrap and place on lightly floured silicone baking mat. Roll out in a circle of about 16 inches in diameter. Roll loosely around your rolling pin and place on a large baking sheet lined with parchment paper.
FOR FILLING:
- 2-3 medium sized shallots, minced
- 2 12 ounce packages white button or crimini mushrooms, or a mixture of both, sliced 1/4 inch thick
- 3 tablespoons unsalted butter
- 1/3 cup white vermouth
- Kosher salt and freshly grated black pepper to taste
- 1 tablespoon fresh thyme leaves
- 8 ounces finely shredded Gruyere or Comte cheese
- 1 egg lightly beaten
- 2 tablespoons fresh parsley, chopped
DIRECTIONS:
- Preheat oven to 400 degrees F. In a large non-stick skillet, melt butter over medium heat. Add shallots and saute until soft, about 6-8 minutes. Add mushrooms, then thyme leaves and continue to saute as the mushrooms start to sweat out their moisture. After about 10 minutes add your white vermouth, salt and pepper. Continue sauteing until most of the moisture is evaporated from pan. Remove from heat and set aside.
- Place your finely shredded Gruyere cheese in a 12 inch circle in the center of rolled out crust; leaving a 2 inch border. Place your mushroom mixture on top of Gruyere. Gently fold over border making occasional pleats where necessary.
- Brush with beaten egg. Place in over for 35-45 minutes; or until crust is golden and mushrooms are bubbly. Let sit for 10 minutes before cutting. Garnish with chopped parsley.
Serves 2-4
“I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It’s rustic. And it’s forgiving. You just roll it out flat and then fold it in roughly around the filling.” —Viola Shipman
Twisted Basics 