Morels, the wild mushrooms that are a member of the truffle family, have a distinctive smoky, nutty essence. If you can't find fresh wild morels, substitute other seasonal wild mushrooms, such as oyster mushrooms. Slice the spring onions and cook the filling mixture while the pastry chills.
1 cup all-purpose flour (about 4 1/2 ounces)
2/3 cup cake flour (about 2 2/3 ounces)
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
To prepare pastry, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sour cream and juice in a bowl, stirring well. Stir sour cream mixture into the flour mixture. Sprinkle surface with 3 tablespoons ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll the dough, still covered, into a 12-inch circle (about 1/4-inch thick). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; place dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove remaining plastic wrap.
Preheat oven to 400°.
To prepare filling, thinly slice white parts of onions, reserving green tops. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onions to pan; sauté 15 minutes or until golden. Add mushrooms to pan; cook 5 minutes or until moisture evaporates. Remove from heat. Slice green tops of onions. Add sliced tops, 1/4 teaspoon salt, and pepper to pan; stir to combine. Spread onion mixture evenly over dough, leaving a 2-inch border; sprinkle cheese evenly over onion mixture. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover onion mixture). Place pan on bottom rack in oven; bake at 400° for 25 minutes or until browned.
Followed the recipe exactly as written, with morels and spring onions we picked the weekend before in northern Michigan. Didn't have any trouble with the crust. It was flaky and flavorful. I cooked the onions and morels in butter, negating the 'light' part of this recipe. It was worth it.
This galette was divine. I did make some changes though. I used frozen pastry dough, which worked wonderfully. Also, I could not find spring onions so I used a combination of shallots, sweet onion and the white part of green onions. Onion carmelizing took longer than stated, but that could have been due to the onion substitutions. I added a touch of salt to onions while carmelizing and topped with fresh chopped thyme just before baking. Probably not as "light" with the subs, but excellent!
I used a frozen dough crust for faster preparation. The morel/onion topping was wonderful and so easy to pull together. I used a pepper-crusted gruyere that added even more peppery flavor. Will make this one every morel season!
The topping is great, but the crust needs work. It was crumbly, but baked hard. I would use a good pastry crust instead. The mushroom topping was great even with dried morels. Definitely get spring onions - don't let a grocery store tell you they're the same as green onions, because you need the onion part!
I subbed in wild mushrooms for the morels. Honestly, I would make this again and stop at the mushrooms and onions. They are delicious and I could eat the topping by itself. The galettr was a bit of a let down, but the topping was divine.
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