Mushroom Galette w/ Roasted Garlic & Thyme
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
  1. Preheat oven to 350 F.
  2. Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil & liberally covering it with olive oil, some salt & pepper & a couple of thyme sprigs. Wrap it up and place in the oven for around 30- 40 minutes or until golden & soft.
  3. Raise oven temperature to 400 F.
  4. Place mushrooms on a baking sheet. Sprinkle with thyme leaves & drizzle with oil. Pre-roast mushrooms until all the moisture is out and they start to caramelize. When mushrooms are done & while the baking sheet is still hot, squeeze & smash in the whole bulb of roasted garlic, tossing gently until incorporated, season with salt & pepper to taste.
  5. On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet. Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
  6. Spread the mushrooms all around the top of the cheese mixture, covering it completely. Fold up the edges of the dough all around the filling. Put reserved tablespoons of cheese on top of mushrooms dotting it in sections.
  7. Whisk egg then brush the folded up edge with it. Sprinkle some thyme on the crust edge along with grated parmesan and black pepper. Bake galette for around 30 to 40 minutes or until deep golden on bottom and crust.
  8. Serve warm or at room temperature.