Maitake, Tomato and Goat Cheese Galette
Meaty, rich maitake mushrooms work in concert with roasted tomatoes to make this galette reminiscent of your favorite mushroom pizza. Don’t forget the finish of lime juice here—it adds a necessary bitterness that balances out the heft of the maitakes.
- 1 tablespoon olive oil
- 1 cup halved cherry tomatoes
- ½ teaspoon kosher salt
- 1 tablespoon neutral oil
- 3 cups maitake mushrooms, roughly chopped
- 2 cups brown beech mushrooms, roughly
- chopped (if unavailable, use baby bella
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- Pastry for one 9-inch pie crust
- ¼ -cup crumbled goat cheese (I used Vermont Creamery classic chevre)
- 2 tablespoons toasted pepitas
- 1 tablespoon chopped parsley
- Juice of half a lime
- ► FILLING: Preheat oven to 375°F. In a medium bowl, toss tomatoes with olive oil and salt. Place on a parchment-lined baking sheet and roast until lightly caramelized, about 15 minutes. Remove from oven and set aside.
- ►In a large skillet, heat neutral oil over medium heat until slick and shiny. Add mushrooms, soy sauce, and fish sauce and sauté, stirring only occasionally, until mushrooms are lightly crispy and browned, about 8-10 minutes. Season with salt and black pepper; remove from heat and set aside.
- ►GALETTE: Raise oven temperature to 400°F. Carefully roll out pie crust, and place mushrooms in center. Smooth out mixture in flat layer, then top with tomatoes, leaving roughly ½-inch room at edges. Fold edges of pastry into middle 6 to 8 times, leaving filling exposed in the center.
- ►Bake galette on the middle rack of the oven until crust is golden brown, 25 to 30 minutes. Remove from oven and cool. Top galette with parsley and lime juice before serving.
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