Low Carb Savory Galette Recipe With Mushrooms

LowCarb Leek and Wild Mushroom Galette Recipe

WebDec 6, 2016 · Add butter. When butter has melted and stops foaming, add leeks and onion to the skillet. Sprinkle lightly with salt and pepper. Cook …

1. Preheat oven to 375º Fahrenheit. Have a rolling pin, a rimmed cookie sheet, and two sheets of parchment about 15" long available.
2. Place the dried mushrooms in a small bowl. Cover with boiling water. Let sit for 30 minutes to 1 hour.
3. Partially fill the lower part of a double boiler with water. Bring to a simmer.
4. Spread the gruyere cheese over filling. Sprinkle the thyme over the cheese. Gently fold the uncovered edges of the dough over the edges of the filling, folding as necessary. Pinch the folds together.

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Savory Mushroom Galette This Healthy Table

WebFeb 2, 2021 · Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. …

1. To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
2. To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.
3. Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.
4. To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.

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