Chestnut and Artichoke Galette
This rustic galette is an easy mushroom tart that shows just enough of the beautiful Chestnut mushrooms to hold intrigue and promise. Great as an hors d' oeuvres cut into small wedges or as a main dish served with soup or salad.
Makes 2 galettes - serves 12 as an appetizer
2 ¾ c. flour
½ lb. chilled butter
1 ½ tsp. sugar
1 ½ tsp. salt
¾ c. milk
1 egg beaten for egg wash on pastry
Pulse ingredients in a food processor or use pastry cutter to make a fine meal. Beat the eggs with milk and pulse or mix in to lightly moisten the flour butter mixture. Form into two disks.
2 large onions, chopped
2 Tbsp. oil
¼ tsp. dried thyme
2 cloves garlic, minced
1 lb. Chestnut mushrooms
1 lb. frozen artichoke hearts, thawed and quartered
1 c. black, pitted Kalamata olives or similar
¼ c. parsley
1 Tbsp. lemon zest
3/4 tsp. salt
1 c. ricotta
½ c. crumbled feta
Sauté onions in oil until tender. Add Chestnut mushrooms, stir in and cover pan. Stir occasionally for 15 minutes. Add garlic, thyme and artichokes, and sauté together until tender for 10 minutes. Add olives, lemon, zest and parsley and remove from heat.
Roll out pastry dough. Brush with egg wash. Smooth 1 cup of the ricotta cheese over the bottom, leaving a 3 inch border around edges. Layer the filling on the top and then dot with crumbled feta. Fold up the edges and seal pleats with egg wash. Bake at 375°F for 30 minutes or until browned.