Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)

FAQs

How do I keep my galette from getting soggy? ›

Bake on a baking sheet placed on top of the baking stone. Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely.

Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.

Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.

1. : a flat round cake of pastry often topped with fruit. 2. : a food prepared and served in the shape of a flat round cake. a galette of potatoes.

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Coating the inside surface of the bottom crust will create a barrier to prevent sogginess. Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

The galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.

Unlike mile-high pies, galettes should be short and sweet—well, or short and savory. The deep, sloped edges of a pie pan help a pie crust hold its structure as it bakes and firms up, but a galette is baked directly on a rimmed cooke sheet and offers no such insurance.

Cover the galette with the skillet, then, holding the handle with one hand and the bottom of the sheet pan with the other, flip the whole thing so the galette lands back in the skillet, browned side up.

The cake contains a lucky charm (une fève) which originally was a broad bean (fève means broad bean in French). Whoever found the charm in their slice of galette, becomes King or Queen. At the beginning of the 20th century, the lucky charm started being made of china.

Why do French people eat galette? ›

The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

Make sure the top crust is adhered evenly around the pie, or filling can easily leak out between the crusts. Do this using a pastry brush dipped in water, or use your fingers dipped in water. Vent the top crust well, not just a few pokes with a fork, but actual slashes in the top crust.

You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.