Leek And Fennel GaletteFrom PongoUSA 4 years ago
FOR THE CRUST: PATE BRISEE
- 1 1/4 cups all-purpose flour shopping list
- 1 Ts. sugar shopping list
- 1/2 Ts. salt shopping list
- 6 tb unsalted butter, cold, cut into small pieces shopping list
- 1 egg shopping list
- 1 Ts ice water shopping list
FOR THE FILLING:
- 6 tb. unsalted butter, divided shopping list
- 480 Gr. Baby Bella mushrooms, thinly sliced shopping list
- 1 clove garlic, finely chopped shopping list
- salt and black pepper to taste shopping list
- 2 tb white wine shopping list
- 1 tb olive oil shopping list
- 1 fennel bulb, washed, trimmed and, bulb only, finely chopped shopping list
- 2 lg leeks, washed, roots and dark green tops removed and discarded, leak cut in half lengthwise when sliced cross-wise into 1/4 inch wide half moons shopping list
- 1/4 cup Finely chopped shallots shopping list
- 1/3 cup Grated Fontina cheese ( pepper jack is good, too ) shopping list
- 1/4 cup Grated parmesan cheese shopping list
- egg wash shopping list
- olive oil for drizzling shopping list
How to make it
- MAKE THE CRUST DOUGH IN A FOOD PROCESSOR: Place the flour, sugar, and salt into the food processor and pulse a few times to mix. Add the bits of butter and pulse until the butter is mixed into the flour so that it resembles a coarse meal. Whisk the egg with the ice water and pour into the food processor a little bit at a time, pulsing once after each addition. You don't want to overwork the dough. Pour the dough out onto a counter and roll it into a ball. Again, don't overwork the dough. Now, flatten it with your hands into a small disk; wrap in plastic and chill for at least 3 hours.
- SAUTE THE MUSHROOMS: Preheat the oven to 400 degrees. In a large skillet, melt 4 Tbsp of the butter over MEDIUM HIGH heat. When the butter is bubbling and beginning to brown, add the mushrooms and saute. They will release liquid as they cook. Cook until this liquid has evaporated from the pan and the mushrooms begin to brown, about 10 minutes. Add the garlic and saute 1 minute more. Add the white wine and deglaze the pan, scraping up the browned bits as you stir and allowing the wine to evaporate. Season the mushrooms with salt and pepper to taste and remove the pan from the heat.
- SAUTE THE LEEKS AND FENNEL: In another large skillet, melt 2 tbsp butter and 1 Tbsp olive oil over MEDIUM HIGH heat. When the butter begins to bubble and turn brown, add the fennel, leeks, and shallot. Saute until soft and beginning to brown, about 10-15 minutes. Season to taste with salt and pepper.
- ROLL OUT THE DOUGH; FILL IT; AND BAKE: Place the disc of dough between two sheets of wax paper and roll it out into a rough 1/4-inch thick square or circle. A galette is supposed to look rustic, so don't concern yourself with perfection of the shape. Transfer the dough to a buttered baking sheet. Leaving a 2-inch border, sprinkle the dough with the Fontina cheese. Mix the mushrooms and leek mixture together in one of the skillets. Pour the vegetables into the center of the galette and spread out into an even layer, leaving the 2-inch border. Fold the edges over. Brush the crust with the egg wash and sprinkle the top with Parmesan cheese. Place in the center of the oven. Bake until the crust is golden brown, about 30 - 40 minutes.
- This rustic tart makes the most out of sauteed mushrooms, leeks, and fennel. The combination of the three is beyond symbiotic and with a bit of cheese to tie it down to the crust, it makes a delicious tart filling. The crust I use is a basic pate brisee, but I've also made it using frozen puff pastry. Both work well, but the pate brisee version is a bit more substantial. In either case, serve this with a green salad for a lovely Winter supper.