Egg-Topped Prosciutto, Mushroom, and Goat Cheese Galettes, the stars of this fete, boast savory filling atop delectable homemade crust.
Egg-Topped Prosciutto, Mushroom, and Goat Cheese Galettes
Makes 6
Ingredients
- Crust
- 3 cups all-purpose flour
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1ÂĽ cups cold unsalted butter, cubed
- 6 to 7 tablespoons ice-cold water, divided
- 1 medium egg
- 1 teaspoon water
- Filling
- 2 tablespoons unsalted butter
- 1 pound sliced baby portobella mushrooms
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 6 medium eggs
- 1ÂĽ teaspoons kosher salt, divided
- 8 ounces goat cheese
- 2 ounces sliced prosciutto, roughly torn or chopped
- Garnish: chopped fresh chives
Instructions
- For crust: Place flour, sugar, and salt in the work bowl of a food processor. Cover and pulse until combined. Add butter; pulse until butter is the size of small peas. Gradually add 6 tablespoons ice-cold water, 1 tablespoon at a time, pulsing 2 to 3 times to combine. Continue pulsing just enough to form moist crumbs that hold together when pressed. (If mixture is too dry, add additional water, 1 teaspoon at a time.) Remove dough to a work surface. Press together to form a cohesive dough. Evenly divide mixture into 6 portions. Shape each portion into a disk, and wrap securely with plastic wrap. Refrigerate for at least 1 hour.
- For filling: Meanwhile, in a large skillet, heat butter over medium-high heat until melted. Add mushrooms and shallot, and sauté until almost tender, about 3 minutes. Add garlic and 1 teaspoon salt; sauté until tender, 30 to 60 seconds more. Remove from heat.
- Preheat oven to 425Âş. Line 2 large rimmed baking sheets with parchment paper.
- In a small bowl, whisk together 1 egg and 1 teaspoon water.
- On a lightly floured surface and working with one portion of dough at a time, roll each portion into an 8¼- to 8½-inch circle. (If edges crack, press together cracked areas to seal before rolling.)
- Place 3 circles on each prepared pan to assemble. Divide goat cheese among circles, spreading over dough to within 1½ inches of edge. Top each with approximately ⅓ cup mushroom mixture. Fold edges of dough over filling, pleating and pinching as you go, leaving a 3½-inch opening at the center. Brush edges of dough with egg wash.
- Bake until crust is golden brown, about 20 minutes. Remove from oven. Reduce oven temperature to 375Âş.
- One at a time, break an egg into a custard cup, and carefully place over mushrooms. Sprinkle remaining ÂĽ teaspoon salt over eggs.
- Bake until egg whites are opaque and set, 10 to 13 minutes more. Just before serving, top with prosciutto. Garnish with chives, if desired.
