I come from a place where the autumn season is full of vivid colors against a bright blue sky and crisp sea air. But Paris has a very different style when it comes to this season. The summer ends and the gray and rain begin. It sounds all doom and gloom but there are days of beautiful sun, days when we blink because our eyes had gotten used to the gray, we just have to survive days upon days of drizzle to enjoy them. It isn’t an easy change for me and sometimes I catch myself starting to dread what has always been my favorite season.
But there are graces. Vivid potimarron squashes and fresh hazelnuts and walnuts start to appear on marché tables. Figs and Muscat grapes and wild mushrooms. While I was making my shopping list for the week, I found myself finally getting excited about these flavors, the evidence that the season was changing, and I wanted some wild mushrooms. The days of rain sprinkled with beautiful clear days are surely good for their numbers. Something to get excited about.
The rain and our poor feet that were tired of getting soaked kept us from the market Sunday. Anyway, you know I have to work on emptying my fridge! But I was anxious to grab some mushrooms at the market on Wednesday because I knew just what I wanted to do with them. A galette with earthy chard and creamy goat’s cheese to accent the mushrooms. And a crust with hazelnut flour? It could only be good to have all these seasonal flavors together.
As I waited my turn at the marché, looking at every kind of mushroom on the table and trying to decide on the best ones, I spotted some heirloom tomatoes on the back table. Not many of them, but beautiful black ones and green zebras. They are the very last I thought. For this season in transition, mushrooms and heirloom tomatoes side-by-side. Just for a little while. So I couldn’t resist them. Who knows exactly how long until they are ready again next summer. So here is our dinner for a season fading into another. For getting excited for Autumn. Wild Mushroom, Swiss Chard, and Chevre Galette. Rather nice with a simple heirloom salad for a friend.
Wild Mushroom, Swiss Chard & Chevre Galette
for the pastry:
3/4 c. all purpose flour
1/2 c. hazelnut flour (or replace with same of all-purpose)
8 tbsp / 115g cold unsalted butter, cut into chunks
1 tsp. sea salt
4 – 5 tbsp. ice water
for the galette:
1/2 pound swiss chard or spinach, well washed and stems removed
2 shallots, diced
1 clove garlic, minced
1 pound mixed wild mushrooms, brushed clean with a dry brush and large ones cut into thick slices
3 oz. / 90 g chevre (semi-aged, not the fresh creamy kind)
parsley to serve
1. To make the pastry, gather the butter, flours, and salt in a bowl or a food processor. Cut the butter into the flour until combined and the mixture resembles wet sand. Add the ice water, one tablespoon at a time, mixing just enough for the dough to come together and form a ball. Gently form the dough into a disk on a floured plate, cover with plastic wrap, and refrigerate for 20 minutes.
2. In a sauté pan, heat 1 tablespoon of olive oil over medium heat and add the shallots. Sauté until they are softened and becoming translucent. Add the garlic and sauté for 30 seconds until it is fragrant. Add the chard and cover the pan until the chard has wilted. Remove the cover and continue to sauté until the extra liquid in the pan has evaporated. Transfer the chard mixture to a colander, press with the back of a spoon to squeeze out any excessive moisture and then leave to cool.
3. Wipe out the pan and heat again over medium-high heat. Add enough butter to just coat the bottom of the pan and add some of the mushrooms in a single layer. Don’t overcrowd the pan, you can cook the mushrooms in several batches. Resist the urge to move the mushrooms around and let them cook until golden, 3 – 4 minutes, then flip them to do the same to the other side. Remove the mushrooms to a dish and continue in this manner until all the mushrooms are sautéed and golden, adding a bit more butter as needed. Once they are finished, toss with a little salt and pepper to taste.
4. Remove the pastry dough from the fridge and, on a piece of baking parchment, roll into a roughly 12 inch circle. Spread the chard evenly around the center of the circle, leaving enough of a border to fold up. Crumble 2 oz. / 60 g of the chevre over the chard. Add the mushrooms on top, slightly heaped in the center. Crumble the last 1 oz. / 30 g of chevre around the top. Gently bring up the sides of the pastry, gently pinching to close where it overlaps itself.
Slide the galette onto a baking sheet and refrigerate for 20 minutes. Preheat the oven to 180° C / 350° F.
5. Bake the galette until the crust and filling are starting to turn golden on the edges, 30 – 45 minutes. Serve warm or room temperature, sprinkled with chopped parsley.