A message from our sponsor: From our Family to Yours From Christmas dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a
From Christmas dinners to first-day-of-school breakfasts — and all the little moments in between — we’re proud to be a part of your family tradition. Try Neese’s and you’ll see why we’ve been the sausage of choice for a century.
Yield: 6 servings.
For the dough:
½ cup whole-wheat flour
¾ cup all-purpose flour, plus more for dusting
½ teaspoon salt
½ cup chilled unsalted butter, cut into cubes
¼ cup cold water, plus more as needed
1 tablespoon apple cider vinegar
1 egg yolk whisked with 1 tablespoon of milk or cream for egg wash
For the filling:
½ pound mixed mushrooms (we used oyster and maitake, but button or cremini work well, too)
1 fennel bulb
2 teaspoons freshly minced rosemary
¼ cup shaved Parmesan cheese
½ pound Neese’s Southern Style Country Sausage
¼ cup crumbled blue cheese
In a large bowl, combine flours and salt.
Set a box grater into the bowl of flour and use the widest setting to grate the butter into the bowl. Toss together with the tips of your fingers.
In a separate bowl, combine water with vinegar. Slowly work the liquid into the dough to bring it together. Pack it firmly into plastic wrap, press to create a disk shape, and chill for about 30 minutes.
Preheat oven to 425°.
Slice the mushrooms or tear them to maintain their natural shape. Cut the fennel bulb in half through the root and then slice each half into wedges. Spread mushrooms and fennel onto a sheet tray, drizzle with a little olive oil, sprinkle with salt and pepper, and roast for 8 minutes to remove excess moisture. In a bowl, toss mushroom-fennel mixture with minced rosemary and half of the Parmesan cheese. Set aside.
In a sauté pan over medium-high heat, cook the sausage, breaking it up until fully browned. Set aside.
Dust your work surface with flour and roll the dough out to a 14-inch circle. Place on a sheet tray; the edges will hang off a bit.
Fill the center of the dough with the mushroom-fennel mixture, then sprinkle the sausage and blue cheese over top. Leave a 1 ½-inch border on the dough.
Gently fold the sides of the dough around the filling, overlapping slightly.
Brush the folded sides of the dough with egg wash and sprinkle the remaining Parmesan cheese onto the folded crust.
To ensure flakiness, refrigerate the galette for 30 minutes before baking. Bake on the center rack of the oven for 20 to 25 minutes, until golden brown.print it