Introduction
This is another fun savory recipe. It’s a bit more time consuming and difficult than the book suggests, but isn’t too bad. This is definitely worth giving a try as there are a lot of valuable techniques to learn (flaky olive oil dough, preparing leeks, cooking mushrooms, and folding a galette), despite not being one of the best recipes in the book.
Recipe Outline
| Recipe: Crispy Mushroom Galette | Special Equipment: None |
| Source: Dessert Person | Time: 4 hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★☆☆☆ |
Making The Dough
Tip 1: “Roll” the dough by iteratively folding small sections of it over using the parchment paper.
Tip 2: If the dough starts to stick to the rolling pin, simply flip it over (or add a small amount of olive oil).
Making The Fillings
Making And Baking The Galette
Tip 1: Make sure to roll out the dough a full 12 inches otherwise the galette will be a bit too small and the crust a bit too thick.
Tip 2: Don’t worry, you can’t overcook mushrooms. Bake until the dough is ready.
Final Product
Key Takeaways
- The recipe is a bit more difficult and time consuming than it looks.
- Be careful when working with the dough. Make sure it’s not too thin and be gentle enough so that it doesn’t tear.
- This might actually have been better with a flaky pie dough instead of an olive oil based one.
- Final Score: 2/5 – This is a great recipe for learning purposes and a good introduction to some more savory cooking.
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