Galette 'The Manuscript': Mushrooms, Goat Cheese, and Fresh Thyme

Prepare the shortcrust pastry by mixing the flour and salt in a large bowl. Add the cold butter in small cubes and use your fingertips to incorporate, until you get a coarse crumb texture.

Add the cold water little by little, one tablespoon at a time, mixing until the dough comes together. Do not over-knead. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

In simple terms, the filling starts by sautéing. Aqueça o azeite em uma frigideira grande em fogo médio-alto. Add the red onion and cook until translucent, for about 3 minutes.

Add the sliced mushrooms and cook until they lose their water and brown, approximately 8-10 minutes. Add the minced garlic and half of the thyme, cooking for 1 more minute until fragrant.

Season with salt and pepper to taste. Remove from heat and let the filling cool completely. This step is crucial to prevent the dough from becoming soggy when baking.

Preheat the oven to 190°C. Remove the dough from the refrigerator and roll it out on a lightly floured surface, forming a circle approximately 30-35 cm in diameter.

Transfer the batter to a baking sheet lined with parchment paper. Spread the mushroom filling over the center of the dough, leaving a border of about 4-5 cm.

The most important tip is to distribute the crumbled goat cheese over the mushrooms, followed by the parmesan. Fold the edges of the dough over the filling, creating a rustic galette shape.

Mix the egg yolk with the milk to make the egg wash. Brush the edge of the dough with this mixture and sprinkle the remaining fresh thyme for extra aroma.

Bake in the preheated oven for 40-45 minutes, or until the crust is golden and crispy. The secret to this recipe is to let the galette bake long enough for the bottom to firm up well and become crispy.