The last thing anyone is probably thinking about the day after Thanksgiving is food but I could not resist sharing this wonderful new recipe. Richard Haake has created a crimini mushroom tart paired with the Olson Ogden 2006 Unti Vineyard Syrah (see photo below). -- by John
1 cup all purpose flour
1 teaspoon salt
4 ounces or 1 stick butter, unsalted, diced and kept cold
¼ cup water, very cold
1 tablespoon olive oil
1 cups crimini mushrooms, thinly sliced
1 tablespoons minced shallots
salt and black pepper
1 tablespoon olive oil
1 tablespoon slivered garlic
1 bunch of swiss chard, cleaned and chopped
½ cup crumbled fresh goat cheese, we recommend Redwood Hills from Sonoma County
1 egg, beaten
1 teaspoon coarse salt
To make the dough, place the flour and salt in a mixer with the paddle attachment. Turn the mixer on low and slowly add the diced butter until it’s a sand consistency. Add the water and mix just until the dough comes together. Remove the dough onto a lightly flour surface and work the dough into a ball, be sure not to over mix. Flatten the dough into a disk, wrap in plastic and chill for an hour.
In a large sauté pan over add a tablespoons of olive oil . when the oil is hot add the mushrooms and cook until they start to brown. Add the shallots and season with salt and pepper to taste. Cook for a minute longer and remove the mushrooms to a plate lined with a paper towel. In the same pan add another tablespoon of olive oil. Add the garlic and when its starts to brown add the swiss chard. Cook until it completely wilts and the pan is dry of any excess water. Season with salt and remove to a plate lined with a paper towel.
Preheat oven to 425ºF. To assemble the galette, roll out the dough on a well-floured work surface into a round disk about a 1/8 inch thick. Place on a parchment lined sheet pan and chill for twenty minutes. Remove from the refrigerator and spread a layer of mushrooms and swiss chard in the center of the pastry. Crumble the goat cheese over the top. Fold the edges of the dough over to partially cover the filling. Brush the outside of the pastry with the beaten egg and top with salt. Place in the middle of the preheated oven and bake for 30-35 minutes until pastry is golden brown. Remove from the oven and transfer to resting rack to cool. Cut into wedges and serve.