About This Site

Thanks for visiting our little homestead! Find me on Instagram @lizabadham For daily updates.

Mushroom & Kale Gallette

November 27, 2019

Mushroom & Kale Gallette

0 Comments

We’re nearly into December and the urge to curl up with a hot drink and some comfort food has hit me hard this year. Anyone else? Oh good, I’m glad I’m not alone! If you’re reading the title and wondering what the heck a Gallette is. And saying to yourself “Liza that just looks like a lazy pie.” Then congrats! It’s totally a lazy pie! Well, to be more precise is a rustic French country pie. These tasty and easy pies can be sweet or savoury. And are usually just packed full of whatever seasonal food you’ve got on hand. Making them the perfect contestant for the “I’m lazy and cold but also want to eat half a pie all to myself” contest.

A classic rustic French pie, the Gallette is the answer to pie when you're feeling a bit lazy. This one is rich, flavourful and perfect for cold days.

You start the same way as with any pie, by making your dough. For gallettes, since they are much more rustic in appearance, don’t panic about your dough being perfect. If anything, you want it to be a bit more crumbly. Random chunks of butter are fine, it doesn’t really need to hold a shape, and you don’t need to roll it out into a perfect circle. If you haven’t checked out my post on pie doughs, hop over to here and grab that recipe. I make mine in a food processor which speeds up this process even more. So if you’ve got one of those I’d recommend that technique.

Mushroom and kale gallette filling.

Next you can make up your fillings. For this gallette we’re going to saute some shallots, mushrooms, kale, garlic and a touch of bacon. (Omit for a yummy vegetarian option!) in a bit of butter. You want everything to get a bit of colour. I throw in some chili flakes for an extra warming bit of deliciousness.

In this picture I didn’t use par roasted potatoes. The gallette was still super tasty but had to stay in the oven for about 15 extra minutes.

All of that is going to sit on top of some herby whipped goat cheese, and thinly sliced, par roasted, potatoes. Par roasting the potatoes insures that they are nice and soft when you serve. But if you really don’t have time or simply don’t feel like it go ahead and skip it. You will need to leave your gallette in the oven for a few minutes longer. In sweet gallette, it’s also a good idea to put down a bit of a base to hold all of the yummy fillings, but I’ll touch on that a bit more in another post. For this one, the cheese and potatoes make up a lovely, creamy support for your mushrooms.

All of the delicious gallette fillings layered up.

Once you’ve rolled out your dough to a rough circle, spread the cheese in a circle in the middle. Top it with the potatoes followed by the mushroom mix.

Fold the edges of your gallette dough up and around the sides, in a very rustic folding/pleated style.

Then fold up the sides of the dough around the outside, brush with egg wash and bake.

I find these very hard not to just eat all in one day. Seriously, they test my will power. They’re crisp on the outside, and intensely flavourful on the inside. They really are the perfect way to warm up on cold days.

Mushroom & Kale Gallette

A rustic French country side style pie, full of mushrooms, kale, potatoes and cheese. A buttery and comforting recipe to ease you into the winter.
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: canadian, French
Keyword: gallette, Goat cheese, kale, mushrooms, pie
Servings: 4 Servings
Author: LizaLeigh

Ingredients

  • 1 Recipe for Savoury Pie Dough Link Below
  • 125 g Soft Goat Cheese
  • 3 tbsp Olive Oil
  • 1 tsp each; Oregano, Thyme, Sage, Salt and Pepper dried
  • 1 medium Yukon Gold Potato
  • 1 tbsp Butter
  • 1 tbsp Olive oil
  • 500 g Mushrooms, Sliced use your favourite kinds
  • 2 cloves Garlic
  • 2 slices Good Bacon Omit for vegetarian
  • 2 large Kale Leaves roughly chopped
  • 1 Shallot diced finely
  • 1 tsp chili flakes optional, but delicious
  • 2-3 tbsp Good Quality Honey for drizzling
  • 1 Egg for an egg wash

Instructions

  • Prepare your pie dough and rest it in the fridge. Heat your oven to 400F.
  • Whip together the goat cheese, 3 tbsps Olive oil, oregano, thyme and sage in a bowl and set aside.
  • Thinly slice the potato. Toss with some olive oil, salt and pepper. Spread the slices out on a lined baking sheet and bake for 8-10 minutes, until soft and lightly coloured.
  • Lower the oven temp to 375F
  • While the potatoes par roast, prepare your mushroom filling. Heat a large skillet over medium heat. Cook the bacon for about 5-6 minutes. It doesn't need to be super crisp, just fully cooked. Remove the bacon from the pan. Pour off all but about 1 tbsp of fat.
  • Add the last tbsp of olive oil and butter into the pan and allow the pan to come back to heat. Add the mushrooms, shallots and garlic. Cook for a good 7-10 minutes. You want the mushrooms to release all their liquid, and take on some good colour. Lower the heat if the shallots and garlic are getting too much colour, and add more fat if the pan is drying out.
  • About 2 minutes before your mushrooms look done, add the chopped kale, and chili flakes. Cook until the kale has wilted slightly. Season with salt and pepper to your tastes. Remove from the heat and stir in the bacon.
  • You want everything to be slightly cooled before adding it to your dough.
  • Roll the dough into a rough circle about 12 inches across. Transfer the dough onto a lined baking sheet before filling it. Leaving about 2 inches of space around the outside, spread the goat cheese in a large circle in the center of the dough.
  • Cover that layer in a layer of potato slices, slightly over lapping each other. Top the potatoes with the mushroom kale mixture.
  • Fold the dough up around the edges of the filling, pleating it as you go around. You should have a small section in the center that isn't covered by your dough. Brush the dough all over with egg wash or melted butter. Bake at 375F for 20-30 minutes. If you didn't par roast your potatoes that will extend your baking time by about 10-15minutes.
  • Remove from the oven and drizzle all over with honey. Serve

Notes

Pie Dough
This will be good in the fridge for about a week and can be frozen for up to 2 months. 

Please follow and like us:
error

Related Posts

Rhubarb Jam with Farmgate Cider

Rhubarb Jam with Farmgate Cider

Early summer in Ontario is the time of the season when rhubarb is in abundance. And there are so many ways to enjoy it! We will eat rhubarb in as many ways as we can when it’s available but it can be sad to watch […]

Ricotta Pancakes

Ricotta Pancakes

Something about the weather getting colder has me craving pancakes. These ricotta pancakes are so light and fluffy, and not overly sweet; exactly what the doctor ordered. We also happened to have some bananas in the fridge, and honestly when you have an opportunity for […]



Leave a Reply

Your email address will not be published. Required fields are marked *