pastry Mushroom and Stilton Galette

By á-27150

Ingredients

• For the pastry:
• 1 1/4 cups all-purpose flour
• 1/4 tsp. salt
• 8 Tbs. (1 stick) unsalted butter, cut into
• pieces
• 1/4 cup sour cream
• 2 tsp, fresh lemon juice
• 1/4 cup ice water
• For the filling:
• 1/4 oz. dried wild mushrooms, such as
• cbantereltes, porcini or shiitakes
• 1 cup boiling water
• 2 Tbs. unsalted butter
• 3/4 cup sliced green onions
• 1 garlic clove, minced
• 112 tsp. chopped fresh rosemary
• 1/2 tsp. chopped fresh thyme
• s
• 1/2 lb. assorted fresh wild mushrooms, such as chanterelies, porcini and shiitakes, brushed clean and
• large mushrooms thinly sliced 1/2 lb. fresh button mushrooms, brushed clean and thinly sliced
• 5 oz. Stilton or other good-quality blue cheese

Preparation

Step 1

To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both
bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the
flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse
meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and
water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps
form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the
lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Meanwhile, make the filling: Place the dried mushrooms in a small bowl and add the boiling water. Let
stand for 30 minutes until softened. Drain the mushrooms and mince finely.