Mushroom Galettes - France

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Step 1

Add flour, sugar, and 1 tsp salt to a food processor and pulse until combined. Add 1 1/2 sticks of butter and 4 oz gruyere and pulse until mix resembles small crumbs. In a small bowl, whisk together egg, vinegar, and 1/4 cup ice water. Add to food processor and pulse to combine. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat oven to 400⁰F.

Step 3

Heat oil and remaining 1/4 stick of butter in large skillet over medium-low heat. Add mushrooms and garlic and cook until soft, about 8 minutes. Add 1/4 tsp salt, thyme, and mascarpone cheese.

Step 4

Remove dough from the fridge. Divide into two equal portions (you'll be making two gallettes!). Roll into 1/4-inch-thock circles and place on a parchment-lined baking sheet. Top with half of the remaining gruyere. Add mushrooms to the center, leaving a 2-inch border. Sprinkle remaining gruyere on top. Fold crust over top.

Step 5

Bake until golden, about 40 to 45 minutes. Serve immediately.