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Mushroom, Kale and Ricotta Buckwheat Galette
40 mins Prep Time
45 mins Cook Time
If you've never attempted a homemade galette before, you'd be surprised to learn that it's actually a lot simpler than you may think. Here's the thing about galettes: they are meant to look rustic. That is a crucial part of their charm! Plus, they are endlessly customizable with whichever vegetables are in season, various cheeses and fresh herbs. This version uses caramelized shallots and lots of garlic for a deep flavour that enhances the mushrooms and kale. Ricotta cheese is a perfect accompaniment to these winter veggies, but you can, of course, substitute whichever soft cheese you love. You will be pleasantly surprised how easy it is to throw together this buttery crust that gets a hit of complex flavour from the buckwheat flour, a nutty, whole-grain, gluten-free flour that works exceptionally well in this application. This dish makes a wonderful light lunch or dinner with a side salad and serves as a fun but unfussy quarantine baking project!
Directions
Mushroom, Kale and Ricotta Buckwheat Galette
5 Steps
Step 1
To make the dough, mix together your gluten-free baking flour, buckwheat flour, sea salt and herbs (if using) in a large bowl. Add in your cold butter cubes and using clean hands, work the butter into the flour mixture, pressing between your hands until you have lots of pea-sized chunks. Add in 4 teaspoons of ice water and use your hands or a fork to combine it with your mixture to form a loose dough. The dough should hold together when pressed between your fingers but should not feel super wet or sticky. If needed, add another 1-2 teaspoons of ice water to achieve this texture (I needed to!). Turn your dough onto a piece of plastic wrap and gather it into a ball. Wrap it up, flatten slightly and place in the fridge to chill.
Step 2
While your dough chills, preheat your oven to 375°F. Heat 2 teaspoons of olive oil in a large pan or skillet and add your sliced onions or shallots, garlic and a big pinch of sea salt. Cook over medium heat until everything is very soft, translucent and a caramelized brown colour, about 8-10 minutes.
Step 3
Remove the onion and garlic mixture and set aside in a small bowl. In the same pan, heat your remaining 1 teaspoon of olive oil and add your mushrooms in a single layer. Cook the mushrooms undisturbed over medium heat until one side is starting to brown, about 4-5 minutes. Flip mushrooms and continue to cook on the other side for 3 minutes. Add in your chopped kale, a big pinch of salt and some black pepper. Stir everything around and continue to cook for another 4-5 minutes, or until the kale is wilted and just starting to crisp up. Remove from the heat.
Step 4
Take your galette dough out of the fridge, place the ball on a large piece of parchment and roll it out into a large circle about 1/4-inch thick. Spread your ricotta onto the centre of the dough, leaving a 2-inch border around the perimeter of your dough circle. Add the onion and garlic mixture on top of the ricotta, then the mushroom and kale mixture, and sprinkle with fresh herbs if using. Fold the dough carefully up and over the filling, towards the centre of the circle around all sides, overlapping the crust slightly as you go along. If you get breaks at the seams, just gently seal them back together with your fingers. Don’t worry -- this should look rustic! Once folded, brush the border of the dough with a beaten egg (or non-dairy milk if vegan) and sprinkle with sea salt and black pepper.
Step 5
Carefully transfer the parchment paper with your galette onto a large baking sheet and bake for 40-50 minutes, or until it is golden brown. Let cool for 15-20 minutes, then slice, top with a sprinkle of flaky sea salt and enjoy!
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