Mini Mushroom Galettes

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These rustic mini mushroom galettes with Worcestershire glazed onions, sharp cheddar, and garlicky sautéed mushrooms are the perfect savoury bite to kick off a hobbit birthday feast!

Prep Time15

Cook Time30

Chilling Time1

Total Time1 45

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 559kcal

Author: Alison Wiebe

Ingredients

Pie Dough

2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 cup cold butter diced
½ cup ice water

Mini Mushroom Galettes

2 large onions thinly sliced
3 tablespoon olive oil divided plus extra
1 tablespoon butter
1 teaspoon kosher salt divided plus extra
2 teaspoon Worcestershire sauce
1 lb mushrooms sliced
3 garlic cloves minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
¼ teaspoon pepper
2 cups sharp cheddar cheese shredded
1 egg beaten
flaky sea salt for garnish
extra chopped fresh thyme for garnish

US Customary - Metric

Instructions

Pie Dough

In the bowl of a food processor, combine the flour and kosher salt. Pulse once or twice to mix. Add the diced cold butter and pulse several times until the butter resembles small peas. Pour the ice water into the food processor while pulsing. Continue pulsing until the dough begins to stick together in small clumps. Check the dough – it should stick together if you squeeze it.
Dump the dough mixture onto the counter and use your hands to press it together. Divide the dough in half and shape each piece into a flat disc. Cover with plastic wrap and chill for at least 1 hour.

Mini Mushroom Galettes

Thinly slice the onions. Add 1 tablespoon each olive oil and butter to a large skillet and place over medium heat. Add the sliced onions and sprinkle with a little kosher salt. Sauté the onions for 10 to 15 minutes until they are golden and very tender, stirring regularly. Add ½ teaspoon kosher salt and the Worcestershire sauce and cook for another minute. Remove from the heat and transfer to a bowl or plate to cool. You can refrigerate the onions to cool them quickly.
Sauté the mushrooms in two batches. Place a clean large skillet over high heat and add 1 tablespoon olive oil. Add half of the sliced mushrooms and sprinkle with a little kosher salt. Sauté the mushrooms for 5 to 7 minutes, stirring regularly, until they are well browned. Add a little more oil if the pan becomes dry. Transfer the mushrooms to a separate bowl or plate. Repeat with the remaining mushrooms.
Once the second batch of mushrooms are browned, return the first batch to the pan. Add the minced garlic and fresh thyme along with ½ teaspoon kosher salt and the pepper. Sauté for another minute until fragrant. Remove from the heat. Line a bowl or plate with paper towel before transferring the mushrooms to cool. This will absorb any extra liquid that is released while the mushrooms cool
Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. Cut each disc of pie dough into 4 pieces. Gently form each piece into a ball. On a lightly floured surface, roll each piece of dough into a 7 inch circle.
Top each piece of dough with some of the onions, spreading them out in a thin layer while leaving a 1-inch border on all sides. Divide the shredded cheese over the onions and then top with the mushrooms.
To form each galette, begin lifting the crust up over the edge of the filling, overlapping and pleating the dough as you go. If the dough tears, then pinch it back together as best you can. Carefully transfer each galette to the parchment lined baking sheets. You may want to do this in two or three batches.
Brush the edges of the crusts with the beaten egg and then sprinkle with flaky sea salt and chopped fresh thyme. Bake for 25 to 30 minutes until the pastry is golden brown and fully cooked.
Let the galettes cool for a few minutes before serving. If desired, garnish with more chopped fresh thyme. Enjoy!

Notes

These galettes can be stored in the fridge in a covered container for up to 3 days or in the freezer for up to 3 months. For best results, reheat the galettes in a 400°F oven until the filling is hot and the pastry is crispy.

Nutrition