Let’s celebrate the Fall season (tomorrow already!) with a seasonal savory galette filled with rustic ingredients. The combination of flavors between goat cheese, chorizo and wild mushrooms gives this egg free galette an authentic touch from nature.
While you are reading this now, I am probably busy hiking in one of Utah’s National Park (follow my adventures on Instagram!), in the middle of Nature, and this rustic savory galette would sure be the perfect fit for our camping trip (crazy idea we had – hope we’ll survive the cold during the night and the mosquitoes if there are any). One thing is sure though: hiking in outdoors will open our appetite and increase our desire of good food.
I really like authentic rustic recipes that tastes like nature, they remind me of the smell of a chimney fire in a rainy day. Oh, this makes me think: could you imagine the taste of this galette baked over a wood fired pizza oven? The enhanced flavors would be fantastic! If you do have a wood fired pizza oven (lucky you!), please try this recipe and let me know the result!
In Sweden, people learn how to recognize edible from non edible mushrooms at school and they often go pick their own mushrooms in the woods during the weekends. An activity you can do with your family and/or your friends. It is a good way to stay connected to nature and enjoy the fall season (instead of crying summer that is now over anyway). Even when it’s a little bit chilly and rainy outside, you learn to (re)appreciate nature, and your food tastes even better because you’re partly responsible of what’s in your plate.
You can discover my other mushroom recipes I cooked when being in Sweden these last years, such as my Swedish pie with Västerbotten cheese and mushrooms (a classic in Sweden), my Spaghetti with chanterelle mushrooms and cognac (for a fancy dinner), my baked eggs with chanterelles and thyme (a very simple and deliciously creamy recipe I do very often), or my sumptuous creamy mushroom soup (one of my very favorite soup, you need to try this!).
This savory galette is a recipe I love, because it is much easier than a classic pie recipe. You don’t need to worry about the shape of the dough, which can be a stressful step for many. Here, simply roll out he dough into a large disk, spread your prepared filling into the center leaving border all around, and gently fold the edges of the dough over the filling. That’s it! I like to season with a little bit of paprika, but you can skip this step if you don’t like spicy food. Now your turn to make it, hope you enjoy!
- 2⅓ cups (280g) all-purpose flour
- 1 pinch of salt
- ⅔ cup (155g) unsalted butter, at room temperature
- 2 tbsp ice cold water
- 1 large yellow onion, chopped
- 2 tbsp olive oil
- 100g chorizo, sliced
- 250g wild mushrooms, cut in half
- 200g goat cheese, sliced
- ½ tsp paprika (optional)
- Salt & pepper
- For the galette: in a medium bowl, whisk the flour and salt together. Cut in the cold butter until mixture resembles coarse, pea-sized crumbs. Add ice cold water and gently knead the dough a few times in a bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 30 minutes.
- In the meantime prepare the filling: Chop roughly the onions, and saute in a frying pie with some olive oil until slightly golden and translucent. Season with salt, pepper and paprika (optional).
- Preheat the oven to 350 F (180 C), and line a baking tray with parchment paper.
- On a lightly floured surface, roll the dough into a 12-inch circle. Trim the edge of the circle if needed in order to make a quite regular circle. Transfer the dough to the prepared baking sheet.
- Spread the onions, chorizo, sliced goat cheese, and cut wild mushrooms into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
- Bake for about 20 minutes, or until the crust is slightly golden brown. Serve warm or lukewarm, with a side of salad.