Here's the recipe:
Mushroom Galette
Serves 8
1 1/4 cups all-purpose flour
1/4 cup unsalted butter
1/4 cup lard
1 Tbsp apple cider vinegar
1-4 Tbsp cold water
Place flour in large bowl. Cut in butter and lard until the mixture resembles small peas. Add the apple cider vinegar and 2 Tbsp water and mix until dough comes together, adding more water, Tbsp by Tbsp, if necessary. Make a dough ball, wrap it in plastic, and place in fridge.
1 Tbsp olive oil
1 medium onion, chopped
1/8 tsp nutmeg
Sauté onion in 1 Tbsp olive oil and nutmeg until the onions go soft and develop a little bit of color.
1 1/2 lb mushrooms, sliced [This is a guess; I had about 20 large white button mushrooms and used them all.]
1/4 tsp salt
1/4 tsp pepper
Add mushrooms, 1/4 tsp each salt and pepper, and Sauté until almost all liquid has evaporated from pan.
5 oz baby spinach
4 cups chard
1 cube Rapunzel No-Salt-Added Vegetable Bouillon
1 tsp garlic, minced
1/4 tsp salt
1/4 tsp pepper
Add greens, pushing them away from the middle of the pan after they've given up a bit of liquid. Mix bouillon and garlic together with the vegetable liquid in center of pan until bouillon dissolves before mixing together the liquid and vegetables. Cook down until liquid evaporates, and then add 1/4 tsp each salt and pepper, mixing well. Set aside to cool.
8 oz goat cheese, brought to room temperature and whipped
2 large eggs, brought to room temperature and beaten
1/2 tsp thyme
1/8 tsp paprika
While vegetables cool, thoroughly combine the goat cheese, eggs, thyme, and paprika. Set aside.
6 Tbsp Pecorino Romano cheese
4 Tbsp bread crumbs
1 beaten egg + a bit of water to make egg wash
Sprinkling paprika
Next, roll out the crust into a large circle, about 1/8" thick. Spread the filling over the crust, leaving 1 1/2" edge. Sprinkle filling with breadcrumbs and 4 Tbsp of Pecorino Romano. Bring the edges of the dough up to lay upon the filling, bit by bit, as with any galette. Brush top crust with egg wash before sprinkling the remaining 2 Tbsp of Pecorino Romano over it. Lightly dust the entire galette with paprika. Remove to fridge for 20 minutes and preheat oven to 425°F.
Once the galette has rested, bake it for 30 minutes. Turn down the heat to 325°F. and bake for another 15 minutes. Allow to cool on pan for 15 minutes before serving—and then allow to cool completely on a rack so that it won't get soggy before storing.
