Merry's Rustic Galette
Pairs Well With
3 tablespoons olive oil
1 cup chopped leeks, 2-3 medium size
3 sprigs of fresh garden oregano, leaves only
8 ounces exotic mushrooms, your choice (slice to ¼-inch thickness or separate flakes of Maitake)
2 large cloves garlic, mashed
8 ounces fresh asparagus, sliced on diagonal ¾-inch thick
½ cup fresh English peas
4 ounces fresh goat cheese
½ teaspoon sea salt
Fresh ground pepper to taste
2 tablespoons heavy cream
Preheat oven to 425°F. Heat olive oil in a large frying pan over medium heat. Add mushrooms and sauté for about 5 minutes. Then add leeks, garlic, oregano leaves and asparagus to pan and continue to sauté until asparagus is bright green and mushrooms are tender – about another 5 minutes. Add fresh peas and remove from heat.
Make dough for crust (see recipe below). Roll out dough on floured surface until a 12- to 13-inch round is formed. Line a baking sheet with parchment paper. Arrange pastry on sheet. Crumble half of goat cheese onto pastry leaving a 2½-inch border, then top cheese with vegetable mixture. Brush border of crust with cream, then fold edges up over filling towards center, pleating as you go. Brush top of dough with remaining cream.
Bake galette until crust and filling are golden brown, about 30-35 minutes.
1/3 cup butter
¼ cup yellow cornmeal
¾ cup white flour
Pinch of salt
About 5 tablespoons ice water
Mix together cornmeal, salt and flour. Cut butter into mixture until a fine meal is formed. Add ice water progressively until dough just hangs together. Make a ball and refrigerate until needed.
Merry created this savory vegetarian dish to pair with her Sonoma Coast Pinot Noir. It can be served as an appetizer, a first course or even makes a nice centerpiece for a luncheon. It can be served warm, cool or can even be reheated. For mushrooms, Merry selected Maitake and Trumpet Royale.