Galettes with mushrooms and cabbage
Description
The recipe won't take much time. The spicy horseradish sauce complements the delicate flavor of the galette with cabbage and mushroom filling. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the dough. In a bowl, mix flour and salt. Cut butter into cubes and place in another bowl. Put both bowls into the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter and, using a dough hook, mix until the mixture resembles crumbs. Make another well in the center. In a small bowl, whisk together sour cream, lemon juice, and water, then add half of this mixture to the flour. Gently mix with fingertips, breaking up large lumps. Repeat with the remaining mixture. Cover the dough with plastic wrap and refrigerate for 1 hour. Prepare the filling. Finely chop the onion. Dice the mushrooms. Shred the cabbage. Chop the boiled egg and herbs. Heat oil in a large skillet over medium heat. Add onion, mushrooms, thyme, tarragon, and dill; cook for about 10 minutes.
- 2
Step 2
2. Add cabbage, 1 teaspoon of salt, and 1/2 cup of water. Cover with a lid and cook until the cabbage becomes soft, 15 to 20 minutes, stirring occasionally. Add a little more liquid if needed. Increase the heat and cook until all the liquid has evaporated. The mixture should be fairly dry. Add parsley, egg, and sour cream, and mix well. Season with vinegar, salt, and pepper.
- 3
Step 3
3. Preheat the oven to 200 degrees. Roll out the dough into a large thin circle and place it on a baking sheet. Add the filling, then fold the edges of the dough over, partially covering the filling. Brush the edges with melted butter. Bake until golden brown, 25 to 30 minutes. In a medium bowl, mix the sauce ingredients. Serve the galette with horseradish sauce.