Egg-Topped Prosciutto, Mushroom, and Goat Cheese Galettes

Egg-Topped Prosciutto, Mushroom, and Goat Cheese Galettes

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
  • 1¼ 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
  • 1¼ teaspoons kosher salt, divided
  • 8 ounces goat cheese
  • 2 ounces sliced prosciutto, roughly torn or chopped
  • Garnish: chopped fresh chives
Instructions
  1. 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.
  2. 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.
  3. Preheat oven to 425º. Line 2 large rimmed baking sheets with parchment paper.
  4. In a small bowl, whisk together 1 egg and 1 teaspoon water.
  5. 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.)
  6. 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.
  7. Bake until crust is golden brown, about 20 minutes. Remove from oven. Reduce oven temperature to 375º.
  8. One at a time, break an egg into a custard cup, and carefully place over mushrooms. Sprinkle remaining ¼ teaspoon salt over eggs.
  9. Bake until egg whites are opaque and set, 10 to 13 minutes more. Just before serving, top with prosciutto. Garnish with chives, if desired.

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