Miso Mushroom Galette with Black Tea Crust, Sigit Reserve, Thyme Oil
Fall means comfort food— and nothing says comfort food more than baking. This savory galette will fill your kitchen with those autumnal aromas that’ll make you want to curl up in a blanket on the couch with a cup of tea. Umami-filled sautéed mushrooms get a bigger boost from miso, while the flaky buttery crust is flecked with black tea for a subtle herbaceous note. Oh, and you can’t forget the layer of creamy ricotta and Mecox Bay Dairy Sigit Reserve underneath it all. The best part about a galette is its casual rustic charm, ideal for a lunch or dinner along with a salad. But you know what? For breakfast with an egg on top? I’ll fall for that.
I’ve used my favorite local ingredients for this recipe:
Mushrooms from Open Minded Organics
Shallots and Garlic from Pike Farms
Honey from Sag Harbor Honey
Sea Salt from Amagansett Sea Salt Co.
Find this recipe & article on The Purist.
Serves 4-6
INGREDIENTS
Crust
1 ½ cups AP flour, plus one tablespoon
1 ½ sticks cold unsalted butter, cut into ½” cubes
1 tsp black tea leaves
¼ tsp salt
⅓ cup ice water
1 egg, beaten
1 tbsp milk
Filling
1 cup ricotta
½ cup grated Gruyère, plus more for garnish
½ tsp salt
¼ tsp pepper
1 tbsp honey
2 tbsp white miso
1 tbsp butter
1 tbsp EVOO
½ cup shallots, sliced
2 garlic cloves
1 ½ lbs. mixed mushrooms, cut into large pieces
⅓ cup sake (or white wine)
1 tbsp thyme leaves
½ tsp black pepper
METHOD
Put the flour, butter, black tea leaves and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
Remove the dough from the processor and invert it onto a floured large sheet of non-stick parchment. With your hand, form into a round disk approximately 1” tall. Sprinkle with flour, place a second parchment on top and roll out the dough into a 16” round that’s approximately 1/16 to 1/8 inch thick. Transfer dough, still between the parchment, onto a sheet pan and place into the fridge. Chill the dough until firm, about 20 minutes.
Preheat the oven to 400F.
While dough is chilling, make the filling. In a small bowl, combine both cheeses, salt and pepper and honey and set aside.
In a large non-stick pan over medium heat, add miso, butter and olive oil and stir until combined. Add shallot and garlic and sauté until tender, approximately 1-2 minutes. Turn heat to high and add mushrooms and sauté for 2 minutes. Add sake, thyme and black pepper and continue to sauté until liquid is gone. Mushrooms should be al dente as they’ll continue to cook on the oven. Remove from heat and transfer to a bowl and set aside (or put in the fridge) to cool.
To assemble, remove dough from fridge and peel off top layer or parchment. Evenly spread cheese mixture on dough, leaving a 1 ½” border. Mound mushrooms on cheese mixture and fold dough edge up over the mushrooms. In a small bowl, whisk together egg and milk and brush on border.
Place in oven and bake for 40-45 mins or until crust is golden brown. Remove from oven and let cool for 10-15 minutes. Before serving, sprinkle top with Gruyère and sea salt.