The fact that I’m the only mushroom-lover in my house comes in handy occasionally, because I got to eat this one all by myself. The crust is so flaky, the filling so earthy and satisfying, and the little bit of cream cheese rounds out the ultimate comfort food aspect of the galette. For best results, chill the prepared filling overnight so that the rosemary can infuse its flavor into the mushrooms, and so that the mushrooms aren’t too hot to handle for the crust. —CS
SERVES 4
2 oz (56 g) mix dried mushrooms
1½ tbsp (23 ml) grapeseed oil
3½ oz (100 g) fresh shiitake mushrooms, thinly sliced
8 oz (227 g) fresh cremini mushrooms, thinly sliced
3 oz (85 g) shallots, thinly sliced
6½ oz (184 g) cooked and peeled chestnuts, coarsely chopped
1 tsp coarse kosher salt
Freshly cracked pepper, to taste
1 large sprig fresh rosemary
4 cloves garlic, minced
2 tbsp (30 ml) sherry vinegar
1 recipe Galette Crust
4 oz (113 g) vegan cream cheese
Soak the dried mushrooms in filtered water for at least 30 minutes, or until softened. Rinse them out well to eliminate potential grit; then drain well and mince. Set aside.
In a skillet large enough to place the mushrooms in an even layer, heat the oil over medium-high heat. Add the shiitake and cremini mushrooms. Cook them until the moisture is rendered, about 4 minutes, stirring occasionally. Add the shallots and cook until lightly browned, about another 6 minutes. Add the chestnuts, salt, pepper, rosemary and garlic. Cook another 2 minutes. Deglaze with the vinegar for another 2 minutes and remove from the heat. Let it cool completely before storing covered in the refrigerator overnight. Discard the rosemary sprig.
Preheat the oven to 375°F (190°C).
Roll out the prepared dough to make a circle about 12 inches (30 cm) on a piece of parchment paper. Leaving about a 1½-inch (3.8-cm) space around the edges, add the filling evenly in the center of the dough. (There might be a little too much filling for the galette; use your judgment and keep the leftovers for stir-fries or tofu scrambles.) Tightly fold the dough onto the filling, transfer onto a baking sheet and bake for 25 minutes.
Carefully remove the galette from the oven and add spoonfuls of cream cheese on the exposed filling of the galette. Bake for another 25 minutes or until golden brown. Let it cool for 10 minutes before serving with a big salad or roasted vegetables for a balanced meal.