Shiitake Mushroom Galette

Combine 1¼ cups of all purpose flour and ½ a teaspoon of salt in a medium mixing bowl. Add ½ a cup of cubed butter to the flour mixture and use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, combine ¼ cup of sour cream, 2 teaspoons of lemon juice, and ¼ cup of ice water. Create a well in the flour mixture and pour in the wet ingredients.

Stir the dough with a spatula until it begins to come together. Transfer the dough to a lightly floured work surface. Press and knead the dough gently with your hands until it comes together. Flatten into a thick disk and cover with plastic wrap. Place in the refrigerator for 1-2 hours, until chilled and firm.

Place a 12-inch skillet over medium-high heat and add olive oil. Add the mushrooms and saute for 4-6 minutes until they start to caramelize. Season with salt and pepper.

Add 1 tablespoon of butter to the pan and allow it to melt slightly. Add the julienned onion, thyme and rosemary sprigs. Cook for 3-5 minutes while stirring frequently. Add the garlic and cook for one more minute, until fragrant.

Pour ½ cup of sherry into the pan to deglaze it. Use a wooden spatula to scrape any brown bits that may have formed on the bottom of the pan. Continue to cook until the liquid has evaporated and season lightly with salt and pepper.

Spread the mushroom mixture on a sheet pan to cool.

Whisk 1 large egg with 1 teaspoon of milk in a small bowl and set aside.

Preheat the oven to 375 °F and place a rack in the center position. Line a half sheet baking pan with parchment paper.

Remove the dough from the refrigerator and place on a floured work surface. Roll into a 12-inch round and transfer to the lined baking sheet.

Crumble the blue cheese into a large bowl and add the cooled mushroom mixture (remove the thyme and rosemary sprigs). Stir together gently.

Place the mushroom mixture into the center of the pastry and spread it in a thick even layer. Leave a 1½-inch border on all sides. Fold and pleat the edges of the dough border over the mushrooms – leaving the center exposed. Brush the edges of the dough lightly with egg wash.

Bake in the preheated oven for 40-50 minutes until the crust is golden brown.

Remove the galette from the oven and leave to cool on a wire rack.

Slice and serve garnished with fresh thyme.