• INGREDIENTS:
  • Bottle of wine
  • 1 2/3 cups all purpose flour
  • A pinch of salt
  • ½ cup of olive oil
  • 6 Tablespoons of warm water
  • 1 firm, medium zucchini
  • 6 FunGuy mushrooms
  • A pinch of coarse sea salt
  • A pinch of thyme leaves

A galette (“gal-ET”) is a rustic French pastry usually served with a savory filling. Our FunGuy Galette takes advantage of the earthy flavor of zucchini (French: courgette), mushrooms (French: champignon) and thyme to create a truly delicious breakfast or lunch.

Making a galette dough may seem overwhelming, like you’re taking on a culinary coup d’état (French: checkers) but it’s pretty simple. However, confidence is everything, so uncork some savoir faire.

DIRECTIONS:

Pour the flour and salt on your work surface and make a well in the middle. If you’ve never done this before, don’t be afrai—Ok, stop crying. It’s just dough. Fine. Have some wine; we’ll wait.

Ok, so you’ve got a tiny mountain of flour and salt with a big dimple in the middle. Pour in the oil and the warm water, then knead the pile into a nice firm ball. Wrap the ball in plastic wrap and pop it in the fridge for at least an hour. Not so hard, right?

Preheat the oven to 425° F. Wash and dry the zucchini, cut into thin wheels. Clean and slice the FunGuy mushrooms. Here is a potential dispute among mushroom and zucchini galette enthusiasts. Do you shave the mushrooms into paper-thin slices? Or do you slice them about a ¼ inch thick? Don’t laugh, the French are serious about this. How do you think the War of 1812 started? Napoléon was all “ZEES EES NOT ZEE WAY TO CUT ZEE FUNGUY CHAMPIGNON! WAAARRRR!” True story.

In a small pan, sauté the FunGuy mushrooms until they render some of their juices and their edges develop a nice golden color. Set aside.

Take the dough out of the fridge, roll it into a thin circle about 1/8 inch thick. Place it on a cookie sheet. Prick the dough circle with a fork; arrange the zucchini wheels and FunGuy mushroom slices on the dough. They should not overlap or touch! You should see pastry between the slices.

Press the zucchini and mushroom slices into the pastry, sprinkle with sea salt and thyme, and bake for 15 minutes. The crust should be very crisp.

Bonus round: If you want to be super cool, make 2 dough balls, roll them both as above. When you press the vegetables into the pastry, leave a ¼-inch margin around the outer edge of galette. Brush that edge with a little water, and lay the second piece of dough on top of the galette then press the edges together to seal. Use a paring knife to draw the outline of a FunGuy Mushroom into the dough. So cute!

Serve hot, pour the rest of the wine, and have a fun meal ;-)

Photo from mnapoleon

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