In Quebec, sometimes it felt like everything was called a galette, so they’re often on my mind. All it really is a sort of free form tart: filled with pretty much anything you like. That means it’s really quite simple to assemble and highly adaptable! I was hoping for something very savoury, dark and meaty, something that was has a certain wow factor when it comes to presentation.
What it is is a creamy, savoury cremini mushroom and leek filling, topped with thinly sliced potatoes and fried king oyster mushroom slices all wrapped in a pastry package. This is fantastic because it’s full of umami flavour, but it’s not a pale imitation of anything. I’ve kept the seasonings really simple to make sure it goes splendidly with all the holiday sides you love, so go ahead and make this your main holiday dish! You can make it one large galette, or if you’d rather make smaller ones for individual servings, go ahead! Maybe if you want to save yourself some time, use storebought pastry (puff or otherwise). My tips for better gluten-free pastry can be found here, along with my pate brisee recipe.
Mushroom and Leek Filling
Serves 4
1 tablespoon non-dairy margarine
1 teaspoon extra virgin olive oil
1 lb cremini mushrooms, sliced
1 whole leek, cleaned well and sliced thin
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 tablespoon all purpose flour (Gluten-Free)
1 tablespoon white wine
~2 tablespoons vegetable stock (sub stock of your choice)
In a large skillet, heat the non-dairy margarine and olive oil over medium high heat. Add the mushrooms in small batches and allow them to brown. Pushing the already browned mushrooms to the side, allow all the mushrooms to brown before adding the leeks, sage, rosemary, salt and pepper. Lower the heat to medium and sautee until the leeks have started to soften. Sprinkle with the flour and mix to coat the mushrooms and leeks. Add the white wine and stock and stir continuously until the mixture comes to a boil. Lower the heat and simmer until it has thickened. Set aside to cool.
Potato and King Oyster Topping
Serves 4
1 medium yellow fleshed potato, sliced thin
2 teaspoons extra virgin olive oil
2 or 3 king oyster mushrooms, sliced lengthwise
Salt and freshly cracked black pepper, to taste
Bring a medium pot of well salted water to a boil and blanch the potato slices. Drain and drizzle with about a teaspoon of olive oil, tossing to combine. In a skillet, heat the remaining olive oil and brown each side of the sliced king oyster mushrooms. Finish with salt and pepper. Set aside until you’re ready to assemble.
Assembly
1-10 x 10 inch square of prepared puff pastry (or your choice), chilled
Mushroom and leek filling, cooled
Potato and King Oyster Topping, cooled
Unsweetened non-dairy milk, for brushing the pastry
Preheat oven to 400 F. Roll out your chilled pastry to the correct size and place on a parchment lined baking sheet. Place the mushroom and leek filling in the middle of the square. Top with the potato slices and King Oyster mushrooms in concentric circles, or whatever design you like. Fold the pastry over itself in a circle, until the whole square has been folded up. Brush the outside with a little unsweetened non-dairy milk. Bake for about 40 minutes, until the pastry has achieved a lovely golden-brown hue and the potatoes have started to brown. Serve hot, with gravy and stuffing and whatever else you like.
