Mushroom Galette
The French term of Galette refers to a sweet or savoury puff pastry pie.
It is generally "open faced" where one can see the topping. Filled with fresh fruits like apricots, pears, apples and berries with a light custard base.The savoury ones have a choice of mushrooms, cheese, meats etc.
In France they prepare the "galette comple`te /complete galette". This is prepared a slice of ham and emmental cheese and an egg to top it off!
Galettes are less fussy than a tart and one has more of the crispy pastry to savour than the filling. It is an informal snack and very popular in France. They can be any shape or size.
Every food seems to be linked to an occasion and the Galette is no different. Traditionally referred to as Galette des rois or the "King Cake" it is eaten on the day of Epiphany. This falls in the month of January and also called the Christian Feast Day. Traditionally this celebrates the ascension of the Magi's or the wise men. Galette des rois is a sweet pie made up of a thick layer of frangipane (almond filling) and often covered with slices of apples. With the combinations being infinite there is no longer a specific recipe to be called a galette!
One packet of frozen puff pastry. This generally has 2 rolls. It should make 12 galettes.
Thaw this in the fridge overnight. Rollout and make into 6 squares from each. Mark each square with a thin edge and fold it over on all four sides, making it look like an encased square.
Brush this with melted butter or cream or milk. Top with Mushroom Duxelles. Place on a baking sheet.
Preheat the oven to 400F/225C.
Bake for 12 to 15 minutes till the pastry is cooked through.
Tips
Add a slice of cheese and top with mushrooms.
Click the link for an Apricot Galette
Click here for the Pear Galette
Keep the mushrooms sliced if you prefer and using my recipe as the Mushroom Duxelles.
Click link http://www.nilouferskitchen.com/2014/04/duxelles.html
For more French Recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
Mushroom Crepes
The French term of Galette refers to a sweet or savoury puff pastry pie.
It is generally "open faced" where one can see the topping. Filled with fresh fruits like apricots, pears, apples and berries with a light custard base.The savoury ones have a choice of mushrooms, cheese, meats etc.
In France they prepare the "galette comple`te /complete galette". This is prepared a slice of ham and emmental cheese and an egg to top it off!
Galettes are less fussy than a tart and one has more of the crispy pastry to savour than the filling. It is an informal snack and very popular in France. They can be any shape or size.
Every food seems to be linked to an occasion and the Galette is no different. Traditionally referred to as Galette des rois or the "King Cake" it is eaten on the day of Epiphany. This falls in the month of January and also called the Christian Feast Day. Traditionally this celebrates the ascension of the Magi's or the wise men. Galette des rois is a sweet pie made up of a thick layer of frangipane (almond filling) and often covered with slices of apples. With the combinations being infinite there is no longer a specific recipe to be called a galette!
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| Mushroom Galette |
One packet of frozen puff pastry. This generally has 2 rolls. It should make 12 galettes.
Thaw this in the fridge overnight. Rollout and make into 6 squares from each. Mark each square with a thin edge and fold it over on all four sides, making it look like an encased square.
Brush this with melted butter or cream or milk. Top with Mushroom Duxelles. Place on a baking sheet.
Preheat the oven to 400F/225C.
Bake for 12 to 15 minutes till the pastry is cooked through.
Tips
Add a slice of cheese and top with mushrooms.
Click the link for an Apricot Galette
Click here for the Pear Galette
Keep the mushrooms sliced if you prefer and using my recipe as the Mushroom Duxelles.
Click link http://www.nilouferskitchen.com/2014/04/duxelles.html
For more French Recipes click
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C
Mushroom Crepes
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