French Mushroom Tart

Overview

Today I recommend a French salty tart: Cheese Mushroom Galette. Galette is a traditional French delicacy. Its main feature is that it does not require molds, and the finished product has a simple appearance and rich content. To put it bluntly, it’s freestyle, just make it according to your own preferences~ This salty tart, the tart crust is relatively simple to make. The filling uses 3 kinds of fresh mushrooms, onions and hard cheese. After baking, the finished product is evenly colored and golden in color. It is very beautiful! When you take a bite, the tart shell is crispy and the filling is rich in sesame flavor, salty and delicious. The sweetness of the mushrooms, the rich aroma of the cheese and various spices match perfectly! If you don't like sweet tarts, if you are a mushroom lover, if you like cheese flavor, then this salty tart must be your best choice~ Ingredients A is the tart crust, and B is the tart filling.

Tags

• baking
• paita
• clear water (a)
• clear water (b)
• dry spices (b)
• freshly ground black pepper (b)
• garlic (b)
• olive oil (b)
• onion (b)
• plain flour (a)
• rich cheese (b)
• salt (a)
• salt (b)
• unsalted butter (a)
• various mushrooms (b)

Ingredients

Steps

1. 1 First make the tart crust. Prepare all ingredients A. There is no need to defrost butter in advance;

   

2. 2 Mix the flour and salt evenly and add the diced butter;

   

3. 3 Using your hands or a dough cutter, mix the butter and dry flour into a coarse cornmeal state;

   

4. 4 Add water in batches (please use ice water in summer) and mix with a spatula until it basically forms a ball;

   

5. 5 Prepare a larger piece of plastic wrap, pour the dough onto the plastic wrap, shape it slightly into a ball, wrap it with plastic wrap, and place it in the refrigerator for more than 1 hour or overnight;

   

6. 6 Next make the filling. Prepare mushrooms, cheese, onions, and garlic. For mushrooms, I used crab mushrooms, shiitake mushrooms, and king oyster mushrooms;

   

7. 7 Wash the mushrooms, dry the surface moisture, and cut into cubes;

   

8. 8 Chop the cheese, dice the onion, peel and mince the garlic;

   

9. 9 Add olive oil to the pot, then add diced onions and minced garlic, stir-fry over medium-low heat until fragrant, then add diced mushrooms, turn to high heat and stir-fry briefly, then add spices, salt, freshly ground black pepper, and continue to stir-fry for about 1 minute;

   

10. 10 Add water, stir-fry until the juice dries up, turn off the heat, and when it cools to a point where it is no longer hot, add the shredded cheese, mix well, and the filling is ready;

    

11. 11 Preheat the oven to 195 degrees. Take out the refrigerated tart dough, cut 1/2 of the dough, place it on a large piece of oil paper, then cover the surface with another piece of oil paper, and roll the tart dough into a dough sheet about 3mm thick. The diameter of my piece is about 25cm. Poke some small holes in the middle of the dough, leaving about 3cm of space around it;

    

12. 12 Place the mushroom filling on the hole punched in the middle of the dough,

    

13. 13 Fold the edges of the dough toward the middle;

    

14. 14 Fold the dough to the end and wrap the filling completely;

    

15. 15 Put it into the preheated oven, middle layer, set the oven mode to upper and lower heating, set the baking temperature to 190 degrees for both the upper and lower tubes, and set the baking time to 30 minutes. After baking, take it out of the oven immediately, brush the surface of the tart shell with butter while it's still hot, then place it on a drying rack, let it cool until it's not hot, and then cut it into pieces for consumption.