It has been way too long time since I posted a recipe here. I have been living the past two months in a summer home and 99% of my kitchen things are at the moment in my mothers attic. It is sad as now when there are all the amazing fresh seasonal ingredients I cannot cook as much as I want. But yesterday I decided, that I will not let the poor kitchen to stop me doing what I love, so I spend half day planning, cooking and photographing. Today I will share this delicious chanterelle galette, as now the mushroom season here is starting and chanterelles are easy to find. Later something seasonal, but sweet coming!
Galette is typical French pie made without pie dish. It is usually flat round and no two galettes look the same. I love galette as it is so easy to make with only few ingredients. And because you can make it without pie dish, galette is easy to make in places such as summer house. Many do not have fully equipped kitchen in their summer houses, so this is a perfect way to turn those fresh ingredients you pick from the forest into a delicious salty or sweet treat. And that is the other thing I love about galette; you can use this simple crust for both, salty and sweet galettes.
Chanterelle galette – gluten free
- 180 g buckwheat flour
- 1 teaspoon of baking powder
- 1 / 2 teaspoon of cane sugar
- 1 teaspoon of rose salt
- 1 / 2 dl oat cream ( you can also use soy cream)
- 100 g butter
- 150 g fresh chantarelles
- two small spring onions (not the green parts)
- pat of butter
- hint of salt
- hint of black pepper
- fresh thyme
- 125 g Buffalo mozzarella
PREHEAT the oven into 225 degrees (C)
MEASURE all the ingredients into big bowl
MIX with your hand until the pastry begins to come together
COVER the bowl with a clean towel and leave to rise for a while
CUT the buffalo mozzarella in to thin slices
CUT the spring onions into thin circles
SLICE the chanterelles, but do not make too small pieces so that they keep their shape better when you fry them
ADD the butter to a frying pan and allow to warm
FRY the onion and the chanterelles until they become soft
SEASON with rose salt, black pepper and fresh thyme
Assambling the galette
SPREAD into a clean work surface buckwheat flour
ROLL OUT the pastry dough into a thin circle
TRANSFER the pastry dough to a baking paper
PLACE first the mozzarella slices in to the middle – leave about 2 cm from the edges without filling
ADD the filling on top of mozzarella slices
GENTLY fold over the pastry border, so that the edges will be overlapping the filling – be careful here, the dough brakes easily.
BAKE for 35-45 minutes in the center of the oven
DECORATE with fresh thyme and ENJOY!
I love that galette is not meant to be perfect. The crust is folded over your filling and the imperfect turns into something so simply good.
I wish you will enjoy the season and all its fresh ingredients – lovely Wednesday evening to you!