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Mushroom Matar Galette

Prep Time40 mins
Cook Time50 mins
Servings: 8

Ingredients

Galette Crust (Makes one 14 inch crust)

  • 1.5 cup unbleached all purpose flour
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • 8 tablespoon(½ stick) cold unsalted butter, cut into ½ inch pieces
  • 4-6 tablespoon ice water
  • 2 tablespoon melted butter for brushing
  • 1-2 tablespoon grated parmesan cheese, optional
  • Green chutney to serve

For the Filling - Mushroom Matar Recipe

    Instructions

    Make the Galette Crust

    • Using Food Processor : - Attach the dough blade to the food processor jar. Pulse the flour, kasuri methi, sugar and salt to combine. Add the butter and pulse until the mixture looks coarse and the butter appears pea sized. Add 4 tablespoon of ice water to start with and pulse until dough comes together. Add a tablespoon or more at a time if need and pulse unit dough just comes together. The dough should be sticky.
    • Making Crust By Hand :- Add flour, kasuri methi, sugar and salt to a large bowl and whisk together. Using a pastry cutter or your finger tips, work the butter into the flour until the flour resembles coarse meal and the butter is pea sized.Slowly add ice cold water and mix with your finger tip until the dough just comes together. The dough should not feel sticky or dry.
    • Form the dough into a ball, put in between plastic cling film and flatten to a disc. Refrigerate for 1 hour or freeze up to 2 months (thaw overnight before using).

    Assemble and Bake

    • While the dough rests, make the filling using this matar mushroom matar recipe. Follow all the steps as it is except keep the mushrooms and peas a little undercooked/ do not dry out completely. Completely cool the filling.
    • Preheat oven to 400F. On a floured surface, roll the dough into a 14 inch circle about ¼ inch thick. Carefully transfer to a parchment lined baking sheet.
    • Place the mushroom matar filling in the centre of the rolled crust and spread it evenly leaving 1.5 inches edge. Fold the border up and over the filling, pleating if you wish. Brush with melted butter.
    • Bake the galette for 45 to 50 minutes. You might see bit of water from the mushrooms after about 25-30 minutes which is natural but it will bake off. If you feel that the crust is getting too brown, tent it with a piece of aluminum foil.
    • Once baked,sprinkle the parmesan cheese(if using) and let the galette cool on the sheet for 5 minutes and then carefully transfer on wire rack to completely cool down .Slice with a sharp knife and serve.
    • Storing the Leftovers - Simply place the leftover slices on a tray or plate and cover with cling film and store refrigerated for 1-2 days. Warm up slightly in a toaster oven for 3-4 minutes and serve.