When the sun begins to wane and the air develops a chill, I start to crave rustic, roasted dishes. And if they happen to be wrapped in buttery pastry dough, even better! Don’t be intimidated by this dish; galettes are simply free-form, easier versions of pies. I love to use locally foraged mushrooms and rye flour, but feel free to sub in creminis and all-purpose flour; the galette will still turn out beautifully. I love to serve this dish, with its strong flavors and satifying textures, alongside the savory, brooding 2012 Winderlea Vineyard Pinot noir.
- 1 ¼ cups rye flour
- 1 ½ tsp kosher salt
- ½ cup cold butter, cut into ½” chunks
- ⅓ cup ice water
- ¼ cup olive oil, divided
- 1 large onion, thinly sliced
- ¼ cup white wine
- 4 garlic, cloves, minced
- 1 large bunch of Tuscan kale, stems removed and roughly chopped
- 12 oz. wild mushrooms, chopped
- 1 cup grated Parmesan cheese
- 1 egg, beaten
- fresh thyme, chopped
Whisk flour and salt in a medium bowl. Cut butter into flour, working quickly, until butter is the size of large peas. Drizzle in the ice water and combine until dough comes together. Form into a flat disc, wrap in plastic and chill for at least 30 minutes. Roll dough into a 12” circle and transfer to a parchment-lined baking sheet. Chill dough while making the filling.
Heat half the oil in a large skillet. Add onion and cook until caramelized. Season with salt and pepper. Transfer onion to a plate. Add remaining oil to skillet. Add mushrooms and sauté until browned. Add garlic and kale and sauté until kale is wilted. Deglaze the pan with wine and scrape up any browned bits. Season with salt and pepper and remove from heat to cool. Spread onions over the top of the dough, leaving a 2” border around the edges, and sprinkle with ¾ of the Parmesan. Top with mushroom and kale mixture and fold the edge of the dough up over the filling to create an overlapping, 2-inch border.
Preheat oven to 400˚F. Lightly brush the egg over the edges of the galette and sprinkle with the remaining Parmesan. Place in the fridge to chill while the oven preheats. Bake galette until crust is deep golden brown, 40-50 minutes. Remove from the oven and let cool for about 5 minutes before serving. Scatter with thyme and slice into wedges to serve.