mushroom! leek jam! galette!

a veg. thanksgiving side that doesn't suck

You can never say I didn’t give you anything after I present you this mushroom galette. Featuring:

sauteed mushrooms, leeks + greens

a buttery flaky crust

parmy goat cheese

shallot leek jam

SHALLOT LEEK JAAAMMM!!!!

I’m excited about shallot leek jam. Because I’ve never had shallot leek jam before, and now I think it belongs on everything. But most importantly it belongs in this stunning lil galette I think you will love. For one, it’s pretty easy to make. It’s also vegetarian (for my veggie friends)- boooya. And lastly, it’s just layers on layers of flavor. So dare I say you should make it for your friendsgiving or thanksgiving!

shroomy galette:

• galette crust dough (recipe below)

• shallot jam (recipe below)

• 6 oz goat cheese, softened

• 4 garlic cloves, minced, seperated

• 3 thyme sprigs

• 2 tbsp grated parm

• 2 tbsp butter

• 1 lb mixed mushrooms, thinly sliced (I used crimini, and oyster. If using oyster, keep them whole and just break up any very large pieces) 

• 2 handfuls of baby spinach, kale or a mix of both like I did, roughly chopped

• 2 sage leaves

• 1/2 yellow onion, thinly sliced

• 1/2 cup gruyere, shredded

• salt, pepper, coriander, nutmeg

• 1 egg beaten, for brushing the dough

1. For the mushroom filling: Heat avocado oil in a medium saucepan and add onion. Saute until softened, then add the garlic and sage. Cook for 1-2 more minutes. Add mushrooms to the pan and cook on medium high heat until any water in the pan has evaporated and they begin getting some color. You don’t want to cook them so much that they’ll dry out while baking, but just “juicy” enough.

2. Season with salt and pepper to taste, and a dash of coriander and nutmeg. Add the leafy greens to the mix and cook 2 minutes, just until wilted. Set aside to cool.

3. For the goat cheese layer: Mix the parm, goat cheese and thyme leaves together.

4. To assemble: Let the dough rest out of the fridge for 10 minutes so it’s easier to roll it out. Roll dough out into a rough circle, 1/8” thick, about 12”. Spread goat cheese mix evenly in the center of the dough, leaving 2” of room around the edges. Top with dollops of the jam, then the cooled mushroom mix. Add 1/4 cup of the gruyere around the edge of the filling. Fold dough over the filling, covering the cheese and brush with the egg wash.

5. Bake on the center rack of the oven at 400 F for about 40-50 min, until golden brown and gorgeous. In the last 10 minutes, add the remaining 1/4 cup of gruyere around the edge of the filling, slightly overlapping the crust, to get extra crispy bites.

6. Let cool 10-15 minutes before slicing, top with flaky salt and mwahhh!

dough recipe

(from NYT Cooking, but if you don’t have a subscription, what’s mine is yours)

• 1¼ cups all-purpose flour (150 grams)

• ¼ tsp fine sea salt

• 10 tbsps unsalted butter, cold and cut into cubes

• 2 to 4 tbsps ice water, as needed

1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. If you don’t have a food processor, I did this just fine with very cold butter and my fingers - breaking up the butter into pieces and rubbing into the dough to achieve the same effect.

2. Slowly add ice water, 1 tablespoon at a time, and pulse/mix until the dough just comes together. It should be moist, but not wet.

3. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

shallot leek jam:

• 1.5 leeks, white parts only, cut in half lengthwise, and thinly sliced

• 2 shallots, thinly sliced

• 3.5 tbsp granulated sugar

• 2-3 tbsp balsamic vinegar 

1. Thinly coat the bottom of a medium saucepan with avocado oil and set over medium heat. Add leeks, shallot and a pinch of salt and mix to combine. Cover for about 10-15 minutes minutes until cooked down and softened.

2. Add sugar and 1 tbsp of water to the mixture and turn heat to medium low. Continue cooking, mixing frequently to ensure nothing burns or sticks for about 20 minutes. If anything is sticking, add a bit of water or check to see if your heat is too high.

3. Add vinegar, mix and continue cooking for another 15 minutes until the jam is thickened, the color has deepened, and the vinegar has cooked off slightly. Give it a taste for more vinegar or sugar if you like!

I hope you try this out!!!! Tag me if you do, I love to see ittt <33

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xoxoxo love u pookie!

katie