Harvest Cranberry Mushroom Galette with Rosemary Walnut Crust

Ingredients

• •1 1/2 cups all-purpose flour
• •1/2 cup finely ground walnuts
• •1 tablespoon fresh rosemary, finely chopped
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, cold and cubed
• •1/4 cup ice water
• •1 tablespoon olive oil
• •1 small onion, diced
• •2 cloves garlic, minced
• •2 cups cremini mushrooms, sliced
• •1/2 teaspoon black pepper
• •1 cup fresh cranberries
• •1 tablespoon maple syrup
• •1/4 cup crumbled goat cheese (optional)
• •1 egg, beaten (for egg wash)
• •1 tablespoon fresh rosemary leaves (for garnish)

Instructions

1. 1

   In a large mixing bowl, combine the flour, ground walnuts, finely chopped rosemary, and salt.

2. 2

   Cut the butter into the flour mixture using a pastry cutter until the texture resembles coarse crumbs.

3. 3

   Add ice water gradually and mix until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

4. 4

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

5. 5

   In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.

6. 6

   Stir in garlic and cook for an additional minute.

7. 7

   Add the sliced mushrooms to the skillet, season with black pepper, and cook until softened and slightly browned.

8. 8

   Stir in the fresh cranberries and maple syrup. Cook until the cranberries begin to soften and release their juices. Remove from heat.

9. 9

   On a floured surface, roll the dough into a 12-inch circle. Transfer it to the prepared baking sheet.

10. 10

    Spread the cranberry mushroom mixture evenly in the center of the dough, leaving a 2-inch border.

11. 11

    Sprinkle the filling with optional goat cheese if desired.

12. 12

    Fold the border of the dough over the filling, pleating as needed to create a rustic edge.

13. 13

    Brush the edges of the dough with the beaten egg for a golden crust.

14. 14

    Bake the galette for 40 to 50 minutes or until the crust is golden brown and filling is bubbling.

15. 15

    Remove from the oven and garnish with fresh rosemary leaves. Let cool slightly before serving.