I’m doing something a little bit different this week. Don’t be alarmed! We won’t get too crazy. In honour of Valentine’s Day on Saturday, I’ll be posting two recipes for you instead of the usual recipe and article! Hooray for food!
These two recipes will be a full Valentine’s Day meal designed for two people: a stunning entrée and an equally beautiful dessert. If you’re choosing to stay in Saturday night, this meal would be the perfect gift for your sweetheart. Who doesn’t want someone to make them dinner? (Hint, hint.) Treat your SO to a night off from the stove and show them you care and value all the hard work they do!
The name of the game here is simple, elegant, and delightfully tasty. I don’t want anyone stressing out while they’re making these because that’s no fun. I want you to enjoy your holiday.
First up, the entrée: a robust, sweet and creamy Garlic Mushroom, Caramelized Onion & Goat Cheese Galette.
I know, I know, a galette. Sounds too fancy and French, doesn’t it? I’m telling you that this dish is anything but scary. Delicious? Of course. Showstopper? Absolutely. Easy? Yes!
Welcome to the world of the rustic tart, everyone. Basically, if it looks messy, you’re doing it right.
A couple notes before we start: mushrooms and onions are notorious for creating moisture. If too much moisture ends up inside the pastry, it will create what Kerry Vincent affectionately refers to as a “soggy bottom.” Nobody likes a soggy bottom. This is where the egg white wash comes in. If you brush the centre of the pastry with a bit of wash before adding the filling, it creates a barrier between the pastry and the wet ingredients and protects the pastry from becoming too moist. Egg wash = No soggy bottoms for you!
Also, I used red wine to deglaze the onions as I caramelized them. If you aren’t a fan of red wine, it works brilliantly with balsamic vinegar.
I don’t recommend using all wholemeal flour in the pastry dough. Half wholemeal and half all-purpose turned out to be a good ratio between hearty and light that works wonderfully with the rich filling. I love the filling combination as is, but feel free to add some crisped, diced bacon to the mix if you’d prefer a more carnivorous meal. You could also toss on a few sliced kalamata olives for a salty kick!
I hope you love this tart, feel super fancy eating it, and are proud that you created something French!
Garlic Mushroom, Caramelized Onion & Goat Cheese Galette
Galette pastry dough slightly adapted from White on Rice Couple.
For the pastry dough:
- 1/2 cup wholemeal (whole wheat) flour
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup (56g) cold unsalted butter, cubed
- 2 tbsp beaten egg
- 2 tbsp cold water
For the filling:
- 2 tbsp olive oil
- 1 tbsp salted butter
- 1 medium spanish (purple) onion, sliced
- 1 medium brown onion, sliced
- 1/2 tbsp brown sugar
- pinch of salt
- 1/4 cup good red wine
- 240g mushrooms, sliced
- 2 large cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried chilli pepper flakes
- salt and pepper to season
- 1 egg white, lightly beaten
- 25g soft goat cheese
MAKE THE DOUGH: In a medium bowl, sift together both flours and the salt. Add in the cubed butter and pinch together with your fingers until the large chunks of butter are gone and the flour is mealy. Whisk together the 2 tablespoons of beaten egg with the water and pour into the flour mixture. Mix together with a fork until a shaggy ball forms and then roll together in your hands. Flatten the ball into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.*
MAKE THE FILLING: To caramelize the onions, heat 1 tablespoon of olive oil with 1 tablespoon of butter in a large saucepan over medium-high heat. Add the sliced onions and stir until coated in the butter. Sweat the onions down by half then add a pinch of salt and the brown sugar. Mix to combine then reduce the heat to medium-low. Allow the onions to cook down for 35 – 40 minutes, stirring occasionally, until they are browned and jammy. Once the onions are a caramel colour, add the wine and turn the heat up to medium and simmer for 5 minutes or until the wine has cooked off.** Remove the onions from the heat and set aside.
In the same pan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and cook until they just start to brown. Add the thyme and chilli flakes and stir until fragrant. Add the mushrooms and cook until they begin to wilt and tenderize, about 5 minutes. Season with salt and pepper then add the onions back into the pan. Mix until fully combined and simmer for 2 minutes. Remove the filling from the pan and set aside to cool slightly.
MAKE THE GALETTE: Preheat your oven to 190 C (375 F) and line a baking sheet with non-stick baking paper.
On a lightly floured surface, roll out the pastry dough into a rough circle about 12″ in diameter. Don’t worry if it isn’t a perfect circle; this is a galette after all, not a tart. Move the dough to the lined baking sheet. Lightly wash the centre of the pastry with egg white and add the filling. Spread the filling until it reaches 1-1/2 – 2″ from the edge of the dough. Dot the goat cheese around the surface of the filling.
Wash the edges of the dough with the egg white then fold the dough into the filling, overlapping each fold slightly. Once the dough is wrapped around the filling, brush the top with the egg wash to help with browning.
Bake for 40–45 minutes, or until the top and bottom of the pastry is browned, the filling is bubbling, and the goat cheese has caramelized on top.
Serve alone with a glass of excellent red wine or with a side salad.
- *If necessary, both the pastry dough and caramelized onions can be made 1 day in advance. Simply remember to remove the dough from the fridge 20–30 minutes before rolling out. For the onions, they can be kept in a bowl, covered with plastic wrap, until ready to mix with the mushrooms.
- **If using balsamic vinegar, reduce the amount used to 2 tablespoons.
Nothing is more romantic than French pastry, right? Didn’t think so. Let me know what your plans are for Valentine’s Day! Are you making something special, heading out for a three-course meal, or staying home with take-away and a movie?
Also, be sure to check back on Thursday (12 Feb) for the dessert recipe to accompany this galette! I’m just saying, it wouldn’t be a proper meal without dessert, would it?