Imagine a dish that transforms simple ingredients into a masterpiece of rustic French cuisine - a galette that looks like it's straight from a countryside kitchen, yet tastes like a gourmet restaurant creation. This Fiddlehead and Mushroom Galette with Caramelized Onion Ricotta is not just a recipe; it's an edible work of art that will transport your taste buds to the rolling hills of rural France. With its crispy, buttery crust, creamy ricotta base, and earthy seasonal vegetables, this galette promises to be the showstopper at your next gathering or a luxurious treat for a cozy dinner at home.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-5 tablespoons ice water
- 2 cups fiddleheads, cleaned
- 1 cup mushrooms, sliced
- 1 large onion, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Prepare the galette dough by combining flour and salt in a large mixing bowl. Add chilled diced butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax.
- Clean fiddleheads thoroughly by trimming the ends and rinsing in cold water. Blanch fiddleheads in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.
- In a large skillet, caramelize sliced onions over medium-low heat with a pinch of salt, stirring occasionally, until golden brown and sweet, approximately 20-25 minutes.
- In a separate pan, sauté sliced mushrooms with a touch of butter until they release their moisture and become golden brown. Season with salt and pepper.
- Mix ricotta cheese with caramelized onions, grated Parmesan, salt, and pepper in a bowl until well combined.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface into a 12-inch circle, about 1/8 inch thick.
- Spread the onion-ricotta mixture in the center of the dough, leaving a 2-inch border. Arrange blanched fiddleheads and sautéed mushrooms over the ricotta mixture.
- Fold the edges of the dough over the filling, creating pleats, to form a rustic galette. Brush the exposed dough with an egg wash for a golden finish.
- Bake for 35-40 minutes, or until the crust is golden brown and crispy. Let cool for 10 minutes before slicing.
- Garnish with fresh herbs like thyme or chives, and serve warm as a delightful appetizer or light main course.
Tips
- Keep your butter and water ice-cold when making the dough to ensure a flaky, tender crust.
- Don't skip the resting time for the dough - it allows the gluten to relax and prevents shrinkage during baking.
- Clean fiddleheads thoroughly and blanch them to remove any bitterness and ensure food safety.
- Caramelize onions slowly over low heat for maximum sweetness and depth of flavor.
- Use a pizza stone or baking sheet preheated in the oven for an extra crispy bottom crust.
- Let the galette rest for 10 minutes after baking to allow the filling to set and make slicing easier.
- Feel free to substitute fiddleheads with asparagus or green beans if they're not in season.
- For a more golden crust, brush with egg wash and sprinkle with a few flakes of sea salt before baking.
Nutrition Facts
Calories: 264kcal
Carbohydrates: 22g
Protein: 9g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 43mg
