A galette is basically a very free form and rustic type of tart. It’s often made with very buttery pastry dough. As much as I’d love to tell you differently, there is nothing wrong with that. But, you know me. I had to go lighten things up. Don’t worry…there is so much buttery flavor from the Manchego cheese and rich deep flavor from the browned mushrooms, you’ll be like, “Pastry, shmastry…bring on the phyllo!”
I do this a lot. I love to use phyllo in place of pastry dough when I can. Even though it does offer a different texture compared to traditional dough, it’s usually pretty delicious. Don’t be afraid of phyllo!! It gets a bad rap for being difficult to work with. OK, it can be, but if you follow a few tricks I use, you may find that it’s not so bad. Besides…phyllo kind of makes you look like a rockstar in the kitchen!
This galette makes a great appetizer or try serving it alongside a beautiful salad as lunch or dinner.
Mushroom Manchego Phyllo Galette
1/4 C. olive oil, divided
20 oz. mushrooms, wiped clean, ends trimmed and sliced (I used white button mushrooms)
2 cloves garlic, minced
4 sprigs fresh thyme, leaves stripped
1/4 C. dry white wine
about 12 sheets of phyllo dough, cut into about 8 to 10 inch squares
1/2 C. Manchego cheese, grated
In a 12 inch skillet, heat about 2 T. of the olive oil over medium high heat for just a second then add the mushrooms. Sauté until the mushrooms get nice and brown. The more color you are able to get on them, the more flavorful they become. Add the garlic, thyme and black pepper and continue on medium high heat for about one minute. Add the wine and increase the heat a bit to allow the wine to evaporate quickly and completely. Once the wine is evaporated, continue to sauté until the mushrooms are dry. Remove from heat and set aside.
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
On the baking sheet, layer the phyllo sheets one by one, brushing with the remaining olive oil over each sheet. As you layer, rotate each sheet just a bit. Work quickly. After the last sheet, sprinkle 1/4 C. of the cheese over the phyllo stack, leaving about an inch border. Top with the mushroom mixture, then add the remaining 1/4 C. of cheese. Fold the edges up to create a border around the galette. Use any remaining olive oil, even if it’s just a bit left on the brush, and brush the phyllo border very lightly.
Bake at 375 degrees for about 12 to 15 minutes.
- When working with phyllo, keep a few things in mind:
-Bring the phyllo to room temperature before using. Cold phyllo sheets will stick together.
-Have everything you need ready to go before you even open the phyllo package.
-If you are working with the whole package of phyllo, you’ll want to cover the sheets with either waxed paper, parchment or plastic wrap with a damp towel over that. (Not necessary for this recipe since you’re only using about a dozen sheets)
-Don’t throw out any ripped sheets. This recipe, especially, is very forgiving. Most of the time, you can get around rips.
-Did I mention, work quickly?
-Wrap up any unused sheets immediately and seal in a zipper bag making sure to remove all of the air.
- Let’s talk about mushrooms! The key to getting them to brown is to never salt them while sautéing. The salt draws the water out, making it hard to brown.
- If you’ve never had Manchego cheese, I think you’ll love it. It is one of my favorites. Manchego is a semi hard, sheep’s milk cheese from Spain. Its age predicts the cheese’s flavor but for the most part it is buttery with a bit of a sharp bite.
- Make this ahead and bake it when you need it. It also reheats perfectly!