apple mushrooms galette

Savory galettes with mushrooms and apples

And a talk about the relief you get by doing without thinking
crispy apple mushrooms galette

Ingredients

For the crust

  • 250 g all purpose flour
  • 100 g unsalted butter
  • 5 tbsp water
  • a pinch of salt
  • 1 egg, for the egg wash

For the filling

  • 1 Braeburn Mela Val Venosta apple
  • 6 champignon mushroom, medium size
  • 30 g unsalted butter, melted
  • 1/2 red onion
  • fresh sage and mint
  • salt

Method

For the crust

→ Mix together the dry ingredients in a large bowl.
Add the butter and, cut it in with your fingers in until it resembles coarse meal.

 

→ Add one tablespoon of water at a time and kneed gently until the dough just comes together.

 

→ Divide in half, flatten into two discs, wrap in clingfilm and refrigerate for at least 30min. You can also make the dough the day before.

For the filling

→ Finely mince the sage and mint and infuse them in the warm melted butter.

 

→ Chop the mushrooms and thinly slice the apple and the onion.

Assembling the galettes

→ Preheat the oven at 200°C.

 

→ Roll out the crust dough into 2 circles on a lightly floured surface, about 3-mm thick. Trim the edges (use a 22-cm large plate as a guide) and transfer on 2 baking trays, lined with parchment paper.

 

→ Fill each disc with apples, mushrooms and onion, making sure you leave a 2-cm-large border. Drizzle the filling with the infused butter and sprinkle with salt.

 

→ Fold the borders of the galettes and lightly brush with a beaten egg.

 

→ Bake for 30 min or until your mushroom galettes are evenly golden.

 

→ Enjoy while still warm.

Creative talk

I never know how to start. The blank page staring back at me is the one thing I despise about working as a creative.

Just do something without thinking, ideas will show up. It’s like I can hear the words written by Bruno Munari, whom – by the way – I imagine having a warm calming voice, kind of like a grandpa talking to a little kid.

 

Turns out I’m the little kid when it comes to starting a new project. I get scared at the million possible outcomes I will never be able to explore. Instead, I’d much rather getting lost in the exploration itself and enjoying the playful search for the right path to follow. I eventually surrender to the messiness of the first drafts, but I wish I could waste less time feeling anxious. About what, then, my own judgment?

I’ve come up with an exercise to win over my stubborn inner voice. I force myself to wander around without a destination. The hardest part is getting out of the house. Where to? I don’t know. I only care about noticing something interesting along the way. I’m sloooowly getting used to walking at a slower pace, relaxing my stream of thoughts and welcoming the randomness. Hopefully my brain will stop looking for the end goal before my feet (or hands) move.

 

During one of my ‘aimless walks’ I found myself captured by the warm fall colors, by their comforting feel and earthy scent. I think this sweet, savory, buttery mushroom tart portraits well that late afternoon.

 

— Tea

 

→ Feel free to hear Munari’s advice for yourself:

Munari, B. (2018). Fare senza pensare. In Design e comunicazione visiva (pp. 41-44). Bari: Editori Laterza.

keep wandering

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