Ingredients:
1 sheet of frozen puff pastry, thawed in the fridge overnight and rolled out to a 10 to 12″ circle. Prick a fork all over the bottom, leaving a 1/2 inch around the edge.
For the filling:
1/4 ounce dried wild mushrooms, such as morels, porcini or shiitakes
1 cup boiling water
2 tablespoons unsalted butter
3/4 cup sliced green onions
1 garlic clove, minced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 lb. assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed
clean and large mushrooms thinly sliced (If these are unavailable, fill in with some button mushrooms)
5 ounces Stilton or other good-quality blue cheese
Method:
Make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let stand for 30 minutes until softened. Drain the mushrooms and mince finely.
Preheat an oven to 400°F.
In a large fry pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until soft, about 5 minutes. Add the garlic, rosemary and thyme and continue to cook, stirring, for 1 minute more. Increase the heat to high, add the fresh and rehydrated mushrooms, and saute until the mushrooms are tender and the liquid they released has completely evaporated, 8 to 10 minutes. Transfer to a plate and let cool.
On a floured work surface, roll out the puff pastry to a 10 to 12 inch round. Transfer to an parchment paper lined baking sheet.
Crumble the blue cheese into a bowl, add the cooled mushrooms and stir well. Spread the mixture over the dough, leaving a 1/2-inch border.
Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 8-10 as an appetizer or first course, depending on the size of the slices.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
