Mini Mushroom, Feta, and Zaatar Galettes
Mini Mushroom, Feta, and Zaatar Galettes
Prep Time: 1 - ½ hours (plus 3-4 hours to overnight chilling time)
Cook Time: 55 - 65 minutes
Servings: 5-6 mini galettes
Ingredients
Rough puff pastry
218 grams (2 ¾ cups) all purpose flour
39 grams (⅓ cup) whole wheat flour
1 ½ tsp sugar
1 ½ tsp salt
213 grams (15 tbsp) cold butter, cubed
1/2 cup + 1 tbsp ice water
1 1/2 tsp apple cider vinegar
Feta labne filling
2 tbsp olive oil
½ small yellow onion, finely diced
2-3 garlic cloves, minced
1 tbsp balsamic vinegar
100 grams (~⅔ cup) feta cheese, drained
113 grams (~ ½ cup) labne
1-2 tbsp honey
Zest of ½ lemon
Kosher salt
Black pepper
3 tbsp zaatar
Mushroom topping
2 lbs mushrooms of choice
¼ cup olive oil
Kosher salt
Black pepper
To assemble
1 large egg
Zaatar
Fresh mint, to garnish
Directions
Rough puff pastry
Mix together the flours, sugar, and salt in a large bowl.
Add the cold cubed butter and mix it into the flour mixture by hand until small crumbles are formed. It’s fine if larger, pea-sized chunks still remain.
Drizzle in most of the ice water and the apple cider vinegar; mix until the dough just starts to clump together in a shaggy ball. Add the additional water only if it’s still dry and not clumping.
Dump the dough out onto a piece of plastic wrap and push any leftover bits into the dough. Wrap the dough tightly and refrigerate for 45 minutes–1 hour.
Remove the dough from the plastic wrap and place on a clean surface dusted with flour. Dust a rolling pin and roll the dough into a rectangle, about 11 x 5 inches.
Fold one side into the middle, and repeat with the other side, folding the dough into thirds (like a letter). Turn the rectangle 90 degrees, roll out again into an 11 x 5-inch rectangle, and fold into thirds again. Repeat one more time, for a total of 3 times, adding flour as needed to prevent sticking.
Roll out into a rectangle one last time and fold in half. Wrap with plastic wrap and place in the fridge for at least 2 hours or overnight. (You can also freeze this for up to a month; thaw in the fridge overnight before using).
Feta labne filling
Heat a medium skillet over medium heat. Add the olive oil. Once hot, add the onions and stir to coat.
Cook down the onions, stirring occasionally, until translucent (5–7 minutes). Add the minced garlic and season with a pinch of salt and black pepper.
Cook for another 3–4 minutes until browned bits begin to form, then deglaze with balsamic vinegar. Sauté for 1 more minute, then transfer the mixture to a bowl to cool completely.
In a blender or food processor, combine the feta, labne, lemon zest, and honey. Blend until completely smooth. Adjust with salt if needed (the feta is naturally salty, so taste first).
Fold the cooled onion mixture and the za'atar into the feta mixture until well combined. Cover and chill in the fridge for at least 2 hours or overnight.
Mushroom topping
Preheat the oven to 430°F. Line two baking sheets with parchment paper.
Cut or tear the mushrooms into equal-sized chunks. If using multiple varieties, keep them on separate trays as cooking times may vary.
Place mushrooms on the sheets, drizzle generously with olive oil (about 2 tbsp per tray), season with salt and pepper, and toss to coat.
Roast for 10 minutes, then flip/agitate the trays. Continue roasting for 4–10 more minutes until they begin to take on color but are not yet crisp. (This par-bake prevents the galettes from becoming soggy). Set aside to cool.
To assemble
Remove the dough from the fridge 10 minutes before rolling. Preheat the oven to 425°F and line two baking trays with fresh parchment.
Roll out the dough on a floured surface into a large rectangle, roughly ¼-⅛ inch thick. Let the dough rest for 5 minutes to prevent shrinkage.
Using an 8-inch bowl as a guide, cut as many rounds as possible with a sharp knife. Collect the scraps, press them into a ball, and re-roll to cut the remaining rounds. Chill the rounds in the freezer for 5 minutes if they become too soft.
Whisk the egg with a splash of water. Place the rounds on your work surface and "dock" the dough by pricking the center 8–10 times with a fork. Brush the entire surface with the egg wash to create a moisture barrier.
Spoon ~¼ cup of the feta-za'atar mixture onto the center of each round, leaving a 1 ½-inch border. Top with a handful of par-roasted mushrooms.
Gently fold the border over the filling, crimping the dough where it overlaps. If the dough feels warm, chill the formed galettes in the freezer for 5 minutes before baking.
Brush the exterior crust with egg wash, sprinkle with extra za'atar, and then lightly brush the za'atar with a bit more egg wash (this "locks" the spice in so it doesn't burn).
Arrange 3 galettes per tray. Bake at 425°F for 10–11 minutes, then reduce the oven temperature to 375°F and bake for another 20–25 minutes until the crust is deeply golden and the bottom is cooked through.
Allow to cool for 10 minutes on the tray before moving to a wire rack. Garnish with fresh mint and serve.