These savory galettes are filled with duxelles, a French term for a paste or finely chopped mixture of mushrooms flavored with alliums and herbs. They make a terrific brunch or light lunch or dinner.
Position oven rack in bottom third of oven. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
On prepared pan, toss together mushrooms, kosher salt, and pepper; spread in a single layer.
Bake until slightly dried, 10 to 15 minutes. Let cool completely on pan. Drizzle vinegar onto mushrooms, and toss to coat. Leave oven on.
In a medium bowl, stir together cream cheese, Emmentaler cheese, and egg yolk until smooth.
On a lightly floured surface, divide All-Butter Piecrust into 4 portions (about 90 grams each). Roll each portion into an 8-inch circle. Spread ¼ cup (70 grams) cream cheese mixture onto each dough circle, leaving a 2-inch border around edges. Top each with 2 tablespoons(20 grams) mushroom mixture. Fold sides of dough over filling, pleating as desired. Place galettes on a parchment paper-lined baking sheet, and refrigerate until firm, about 20 minutes.
In a small bowl, whisk together 1 egg and 1 tablespoon (15 grams) water; brush onto dough.
Bake until crust is lightly browned, about 10 minutes. Crack 1 egg into center of each galette. Bake until crust is golden brown and eggs are just set, 8 to 10 minutes more, or to desired degree of doneness. Let cool on pan for 10 minutes. Garnish with sea salt and chives, if desired. Serve warm.
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All-Butter Piecrust
Servings 1
Ingredients
1½cups(188 grams) all-purpose flour
1teaspoon(3 grams) kosher salt
½cup(113 grams) cold unsalted butter, cut into ½-inch cubes
¼cup(60 grams) ice water, plus more as needed
Instructions
In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until mixture is crumbly and butter pieces are pea-size. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly but should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, if needed.
Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days, or freeze for up to 3 months. Let frozen dough thaw overnight in refrigerator before using. If refrigerating for longer than 1 hour, let dough stand at room temperature for 10 to 15 minutes before rolling out.
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