Mushroom and goat cheese galette
Great Day Tampa, galette video below.
Preheat the oven to 400F degrees.
Heat large skillet over high heat. Add butter, followed by mushrooms. Sauté–the mushrooms until they begin to release their moisture–keep cooking until most of the liquid has evaporated.
Add the sliced onion and garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan.
Remove the pan from heat and deglaze with the brandy(liquid). Place back on the heat, add the rosemary, and continue to cook over medium high heat until all of the liquid has evaporated. Season with salt and pepper to taste.
Remove and spread out on a baking sheet or cutting board and allow to cool to room temperature.
Remove dough from the fridge. Place on parchment paper lined baking sheet.
Cut the goat cheese into cubes or slices add to bowl, with cooled mushroom mixture, and stir gently.
Spread the mixture into the center of the dough–leaving a 2-inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center open.
Brush folder pleats with heavy cream or egg wash for a richer colored crush, totally optional.
Bake for 40-45 minutes, until holder brown. Remove from oven, allow to rest for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.