Mixed Mushroom Galette in Phyllo Dough on a Bed of Boursin and Ricotta Cheeses, Topped with Gruyere

I have become a big fan of galettes. I love the rustic look and they just seem a lot less fussy than a pie. And there is nothing like filling them with a garlicky, cheesy filling. My Thanksgiving table this year will feature galettes as a side dish and I am also going to create one for dessert. Just mix up the ingredients and mix up the crusts alternating between a freshly made savory crust for a side dish or a sweet crust for a desert. Change it up with phyllo dough or even puff pastry. My favorite way to make galettes is of course in a large cast iron pan, however, here, I used a springform pan as the phyllo is so delicate that I wanted to showcase it. Springform pans allow your tart/galette to be removed easily without crumbling the crust and I just love looking at all the crisp layer upon layer of paper thin, golden pastry crust. Do not be intimidated. It looks hard. It isn’t. The pre-made phyllo is easy to use and once you do it and get over your fear, you will be looking for other ways to use it.

Prep Time : 30 minutes

Cooking Time: 25 minutes

Serves 6-8 slices as a side dish or 4 for a main course

Ingredients :

26-30 oz mixed mushrooms (I used button, shiitake and portobello)

6 cloves garlic, sliced thin longwise

½ tsp dried thyme or 1 tsp fresh thyme leaves

1 Tbs freshly chopped rosemary leaves

3 Tbs olive oil for sautéing mushrooms

¼ cup dry white wine

½ cup olive oil for brushing phyllo dough

2 Tbs butter

2 5oz packages Boursin Cheese

1 cup Ricotta cheese

¼ cup Parmesan cheese

1 egg, mixed

¼ cup coarsely shredded Gruyere cheese

olive oil spray

1 package store bought phyllo dough, thawed, but not opened until ready to use

You will need a small brush to brush the phyllo dough and a springform pan or cast iron pan to serve the galette.

Directions:

Prepare mushrooms. Wash thoroughly and slice them into thin slices. To saute the mushrooms you may need to do this in 2-3 batches. This will depend on how large your pan is. You want them to brown, so do not overcrowd them or they will steam. I used two cast iron pans and split the olive oil in half to sauté them at once, but you may sauté one bunch and then remove them to a plate, add the other half of the oil and then sauté the second batch. Each batch should take about 5-7 minutes over medium high heat depending on your pan. You want them to have a slight golden brown sear to them. Once all the mushrooms are cooked remove them from the pan and set aside

Melt the butter in the pan, sauté the garlic briefly, do not burn. Add the mushrooms back into the pan, the thyme, the chopped rosemary and the wine. Simmer a moment until the wine is evaporated. Stir in ½ tsp salt and ¼ tsp fresh ground pepper. Set aside.

Preheat your oven to 350 degrees. Spray a springform pan with a removable bottom with spray olive oil. If you do not have a springform pan then you can use a cast iron pan. It will be equally as charming.

Fill a small bowl with olive oil. Open phyllo dough, place a slightly damp towel on top when not using, the dough becomes brittle quickly. If it breaks, use it anyway, this is a freeform tart and phyllo is very forgiving. Just place it in the pan.

Line your springform pan with a round of parchment paper, or just skip it for a crunchier crust. Your choice. If using a cast iron pan you do not need to line it with parchment paper.

Brush each piece of phyllo dough lightly with olive oil. Place each piece in the pan with some overhanging all of the sides of pan. You don’t need to cover the whole middle. but later you need to have about 10 layers in the middle. Just add them, fold them over if too big and crush down. The phyllo dough that you let hang over the sides of the pan will be folded over once you add your fillings. Use at least half the package, going around the pan and overlapping each layer slightly. Now, make sure the bottom has at least 8-10 layers of phyllo dough brushed with oil and layered in the bottom of your pan.

Mix the ricotta, the boursin cheese, the egg, the parmesan cheese , ¼ tsp of freshly ground pepper and ½ teaspoon of salt in a small bowl. Place the the mixture in your pan evenly over the parchment paper on the bottom. ( if you want a crunchier crust, you do not need to line pan with parchment paper if it is oiled well. I you wish, you can sprinkle a little additional grated parmesan evenly over the boursin/ricotta mixture. Spread the mushrooms evenly on top.

Fold the phyllo dough hanging over the edges of the pan over the galette. But, scrunch it up. If it break, just push it where you want it to go. It doesn't need to be neat. It might have dried a bit and be brittle. It does not matter. Just scrunch it to look very freeform. If it breaks, it breaks, it will be pretty. When complete, sprinkle the grated gruyere over the top of the mushrooms, not over the phyllo. Spray the phyllo dough with the spray olive oil lightly. Use aluminum foil to tent the entire gallette, you do not want the delicate phyllo to burn. You want it just golden brown. Place the tart in the middle of your oven with the foil. After 15 minutes, remove the foil. Bake another 5-7 minutes or until the phyllo is just golden.

Makes a great dinner served with salad. It would also be an elegant side dish at a dinner party for the Holidays.