Ingredients
For the crust:
- 250 g all purpose flour
- 100 g unsalted butter
- 5 tbsp water
- a pinch of salt
For the filling:
- 1 "Braeburn" apple Mela Val Venosta
- 6 champignon mushroom, medium size
- 30 g melted butter
- 1/2 red onion
- fresh sage and mint
- salt
- 1 egg for the egg wash
Instructions
For the crust:
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Mix together the dry ingredients in a large bowl.
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Add the butter and, using your fingers cut in the butter until it resembles coarse meal.
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Add one Tbsp of water at a time, and mix gently until the dough just comes together.
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Divide in half, flatten into two discs, wrap in clingfilm and refrigerate for at least one hour.
For the filling:
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Finely mince the sage and mint and infuse them in the warm melted butter. Add the salt.
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Chop the mushrooms and thinly slice the apple and the onion.
Assembling the gallettes:
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Preheat the oven at 200°C, static.
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Roll out the crust dough into a large circle on a lightly floured surface, about 3-mm thick. Cut out a 22-cm-large circle.
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Re-roll the scrapes to make the second disc of dough. Transfer your discs onto a lined baking tray.
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Fill each disc with apples, mushrooms and onion, making sure you leave a 2-cm-large border. Drizzle the filling with the infused butter.
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Fold the borders of the gallettes and lightly brush with a beaten egg.
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Bake for 30 minutes or until your gallettes are evenly golden. Enjoy while still warm.
This recipe is a collaboration with Mela Val Venosta
