Mushroom, Herb and Goat Cheese Galette

This recipe comes from local chef Amanda B.L. Saffir.

Serves 8

Galette dough 
1/4 pound butter
1/2 pound cream cheese
1-1/3 cup flour
1/4 cup cornmeal
1 tablespoon salt

Filling
1 tablespoon butter
1 medium shallot, minced
1 tablespoon each finely chopped thyme, savory, rosemary and parsley
Salt and freshly ground white pepper, to taste
8 ounces mixed mushrooms, such as cremini, chanterelles and oyster, coarsely chopped
2 ounces tangy fresh goat cheese
1 egg, well beaten
3 tablespoons cream

1. For the dough:  Combine all ingredients in a stand mixer using the paddle attachment until a dough ball forms. Flatten dough into a circle, wrap in plastic wrap and chill for at least one hour.

2. For the filling:  Heat butter in a sauté pan over medium high heat.  Sauté shallots and herbs with salt until translucent. Add mushrooms and white pepper and sauté until mushrooms are soft but not yet losing their shape, set aside to cool.

3. Preheat oven to 350º. Dust your work surface with flour and roll dough out into a circle. Trim any uneven edges (don't trim too carefully-- the rough edges will make your galette look prettier). Spread the cooled mushroom mixture in the center of the galette leaving a 11/2-inch border. Dot the goat cheese evenly over the filling and fold the crust edges over, leaving a good amount of filling visible in the center. Brush 1/4 of the beaten egg over the folded edges of the galette with a pastry brush; add the cream to the rest of the beaten egg. Slowly pour the egg mixture into the center of the galette, allowing it to be absorbed into the filling. Bake approximately 25 minutes or until golden. Allow to cool for five minutes before serving.