Pesto Mushroom and Potato Galette
The flaky pastry dough makes this a rich dish that is best served alongside a salad. This galette is delicious with the Arugula-Parsley Pesto but any pesto you have will work well.
Everything going into this galette needs to be cooked ahead of time. Whatever is on top will continue to brown, but the galette isn’t in the oven long enough to fully cook the dense filling. All of the components can be made ahead of time but the galette is best the day it is baked. Make sure you are tasting and seasoning your components as you go.
Pesto Mushroom and Potato Galette
Serves 4
1 round Flaky Pastry Dough
1/3 cup Arugula-Parsley Pesto
3 yellow potatoes (about 12-16oz), thinly sliced about 1/8-inch thick
1 ½ Tb olive oil
1 tsp salt
½ tsp Aleppo pepper
8 oz mushrooms, sliced
2 Tb butter
3 Tb white wine
¾ tsp salt
1/3 cup goat cheese, crumbled
About 1 cup pecorino romano cheese, finely grated
Maldon salt
Preheat the oven to 425°. Toss the potatoes in the olive oil, salt, and Aleppo. Spread out in a single layer on a parchment-lined baking sheet. Roast until cooked through but not crispy, about 20 minutes. Reduce oven temperature to 400°.
While potatoes are roasting, melt the 2 Tb butter in a large skillet over medium high heat. Add the mushrooms and sauté until the mushrooms are cooked through and browned. Add the white wine to deglaze the pan, scraping up any browned bits on the bottom of the pan. Cook another minute or two until the wine is absorbed. Remove from heat and season with salt and pepper.
Roll out the flaky pastry dough on a floured sheet of parchment paper, into about a 14-inch circle (about the width of the parchment paper). Spread the pesto out evenly, leaving a gap around the edge. Transfer the parchment paper, with the dough, to a baking sheet. Sprinkle the goat cheese over the pesto. Top with mushrooms, then potatoes, then the pecorino romano. To fold the dough, pick up the dough along the edge and create a fold where you are slightly tucking the dough behind itself before pressing down.
Lightly brush the dough with olive oil and sprinkle with Maldon salt. Bake at 400° for 35-40 minutes until the crust has browned. Let cool for 10 minutes. Position a cutting board near the baking sheet. Hold the baking sheet just next to the cutting board at a slight angle, and quickly and carefully slide the parchment onto the cutting board. Then slide the parchment out from underneath, leaving the galette sitting directly on the cutting board. Slice and serve.