Not only is this appetizer stunning, but it’s absolutely delicious. Featuring white and black truffle oils from @darosariotruffles, this galette offers an elevated flavor profile perfect for holidays or any special occasion.
Start by making the crust—in a mixing bowl, whisk together 1 & 1/4 cups of all purpose flour and 1/2 tsp of salt. Cut in 1/2 cup of salted butter using a bench scraper and/or hands. Then, mix in 1/2 cup of ice water and form a dough using your hands. Roll out the dough until it’s about 1/4 cm thick. Place it on a lined baking sheet and pop it in the fridge while you work on the rest. Next, finely slice 2 cups of shiitake and baby bella mushrooms and 1 small onion. Add to a pan with 2 tbsp of butter, 1/4 tsp of salt, and 1 tsp of fresh thyme. Saute on medium heat until caramelized (about 8-10 minutes). While this is cooking, mix together 1/4 cup of creme fraische (sour cream would work too), 1/4 cup of shredded parm, and 1 tsp of white truffle oil. Take the baking sheet with the dough out of the fridge. Spread the creme fraische mixture evenly on the dough, leaving about a one inch border. Add the caramelized onion and mushroom. Fold the edges of the dough and top with more shredded parm. Bake on 400°F (200°C) for 20 minutes or until the crust is golden brown. Drizzle with white truffle oil and enjoy!
