This post is sponsored by DON.
As much as I love cooking, I love to cut corners in the kitchen. I rarely measure ingredients (unless I am following a fancy cake recipe or writing one for you folks) and am always on the lookout for a short cut or a dish that requires the least amount of preparation. And a galette is the epitome of a kitchen short cut!
Not a fan of making your own pastry? This one is fool proof. It literally takes minutes. And because a galette is supposed to look rustic, you don’t need to spend time smoothing out the edges or trying to make it look neat. I’ve made a couple of sweet galettes before, and they looked as though I literally slapped them together (which I had). You could pretty much make up any taste combination, but I was trying to pair something with good old bacon so kept it simple with mushrooms, thyme, red onion and goat cheese – perfection.
Speaking of bacon. I went to a bar in Perth last night called Varnish on King. If you live in Perth please, I implore you, check it out. A man seated beside me at the bar made his order, and next thing there was this aroma of bacon filling the air. He was presented with a wooden board and on it five strips of bacon and five shots of whiskey. Pig and whiskey pairing I assume. Apparently this is quite the thing. I need to get out more.
Anyway, bake this galette and then serve it with a delightful salad, or a bed of rocket and baby spinach. It’s rich enough to be dinner with a light side dish. I actually ate it as is, two big slices washed down with orange juice although I found myself wishing it was whiskey.
For the crust:
1½ cups plain flour
¼ tsp salt
125g unsalted butter, chilled and cubed
1 egg combined with 1 tsbp cold water
4 strips DON bacon
150g mushrooms, sliced
1/2 red onion, sliced
50g goat cheese
2-3 sprigs thyme
Place flour and salt into a food processor. Scatter cubes of butter over the top of the flour and pulse a few times until you have little butter balls about the size of blueberries.
With processor running, stream in egg and cold water and pulse until mixture starts to come together. Pour out onto bench, use your hand to bring dough together into a ball. If it doesn’t come together add another tablespoon of cold water, and more if you need to until it starts to form a ball. Don’t add too much water or it will become sticky, it needs to just come together.
Flatten dough into a flat disc, cover with cling wrap and refrigerate for 30 minutes.
*Dough can be made in advance and stored in the refrigerator for up to 2 days.
Preheat oven to 200C. Remove dough from refrigerator.
Fry bacon in a pan over medium heat for a few minutes until slightly crispy. Remove from pan and place onto paper towel.
Place mushrooms into pan and sauté for a few minutes.
Roll dough out on a piece of parchment paper to desired shape at 5mm thickness. You can make your galette round or rectangular, whatever you prefer. Leave the edges rough, no need to be neat (remember, rustic is the look).
Tear bacon into bite size pieces and place into the centre of the dough leaving about 2 inches around the edge without filling. Add mushrooms, red onion and crumble goat cheese over the top. Pull leaves from thyme sprigs and scatter over the top. Carefully fold the dough edges over to encase the filling, folding the corners and pressing together.
Brush pastry with milk and pop into the oven for 40-50 minutes until golden brown.
Once pastry is golden and puffy, remove from oven, slice and devour.
If you’re a fan of smallgoods head over to Pinterest for some awesome recipes, I’ve created a board especially. Let me know what your username is on Pinterest so I can follow your boards too. Also you can follow DON on Facebook, their page is a heap of fun!