Thursday, February 10, 2011

Mushroom and Goat Cheese Galette

I love goat cheese. Every once in a while, Chavrie will send me a coupon and I'll feel inspired to make a great goat cheese based dish.

Yes, $1 off inspires me.  Don't judge.

I searched on foodblog search for a good goat cheese recipe but wasn't finding exactly what I wanted until I came across a mushroom tart that reminded me of one of my favorite recipes ever.  So I decided it was time for some seasonal adaption to our summer favorite.

Something I used to hate about this recipe but now love - the time it takes to refrigerate the dough.  It forces me to go down to the gym or do my laundry - things I always tend to procrastinate because I have to finish making dinner.

YUM YUM YUM!  The only issue is that it had a thin layer of water/liquid on top when it came out of the oven.  I soaked it up with a paper towel - but there has to be a way to prevent his from happening.  Maybe you could try drying out the mushrooms like Deb did the zucchinis.  I think there is probably liquid in the onion and spinach that would need to be soaked up too.  Any suggestions?

Mushroom and Goat Cheese Galette
adapted from smitten kitchen and insanity theory

Serves 6

For the pastry:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
2 portobello mushrooms, sliced into 1/4 inch thick slices
2 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)

6 oz fresh spinach
1/2 small onion, chopped
1/2 cup ricotta cheese
4 oz goat cheese, crumbled

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Make filling: In a large saucepan, heat 1 tbsp of the olive oil over medium high head.  Add the onion saute until almost soft, about 5 min.  Add the spinach and continue cooking until spinach wilts, about 2 min. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, goat cheese, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.  Add in the onion and spinach mixture.
Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper or a sil-pat, it will be easier to transfer it to a plate later). Spread the cheese and onion mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the mushrooms attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the mushrooms. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the mushrooms are slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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